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Blueberry buttermilk pancakes are a delicious variation of a breakfast classic. They are quick and easy to prepare with simple ingredients.
Featured with this recipe
- Why Blueberries are So Important
- Fresh Blueberry Buttermilk Pancakes Ingredients
- How to Make Fluffy Blueberry Buttermilk Pancakes
- Tips for the Best Blueberry Buttermilk Pancakes
- Recipe Tip
- Storing Easy Blueberry Buttermilk Pancakes
- More Pancake and Waffle Recipes
- How to Make Blueberry Buttermilk Pancakes
- Blueberry Buttermilk Pancakes Recipe
Take your pancakes to the next level with these homemade blueberry buttermilk pancakes! The homemade part just adds all the ingredients together with love. Blueberries are fresh and juicy, perfect for adding a sweet bite to each pancake. The buttermilk creates a light and fluffy pancake that is hard to resist! All together it is the perfect combination of breakfast or an easy dinner!
These blueberry buttermilk pancakes are WAY better than a store-bought mix! You probably already have all the ingredients in your kitchen right now and it comes together in five minutes or less. Plus, making pancakes from scratch is actually a lot cheaper than using a mix. Delicious pancakes made right at home with the family you love!
Why Blueberries are So Important
Blueberries are not only sweet and juicy, they are full of nutrients. Here are just some of the health benefits of blueberries to keep in mind next time you enjoy a blueberry pancake.
- Fiber – Blueberries are high in fiber. Fiber is important for regulating sugars and maintaining the body’s hunger system.
- Antioxidants – Blueberries contain more antioxidants than any other fruit or vegetable. Antioxidants protect us from free radicals that damage cell structure and contribute to disease and aging.
- Vitamins – Blueberries are high in Vitamin C, Vitamin K, and Manganese.
- Heart function – Studies show that blueberries may contribute to lower blood pressure. Along with lowering blood pressure, blueberries may help prevent heart disease.
Fresh Blueberry Buttermilk Pancakes Ingredients
You will love these blueberry buttermilk pancakes! Fresh blueberries are delicious on their own and now added to this pancake mix makes them out of this world good. All these ingredients are pantry staples and easy to whip up any time you have a craving for breakfast pancakes. Your family and friends will be thanking you!
- Flour – We use all-purpose flour in this blueberry pancake recipe. This is the base of the homemade pancakes. It gives it the thickness it needs to have substance to eat.
- Sugar – These pancakes aren’t overly sweet, with just a few tablespoons of sugar.
- Baking soda – Baking soda helps to make these pancakes so tender and fluffy.
- Salt – Just a pinch of salt adds depth of flavor to this recipe.
- Buttermilk – Buttermilk is the liquid left behind after churning butter. It is thick and tangy and acidic. It is the perfect balance for these sweet and fluffy pancakes. If you don’t have buttermilk on hand, add whole milk to a small bowl and add 1 ½ tablespoons of lemon juice. Let sit for 10 minutes and then add to recipe.
- Eggs – If you want sky high, fluffy pancakes, then you can go the extra mile with the eggs. Separate the egg whites from the egg yolks and whip the whites until stiff peaks form. Then, add the beaten egg whites and the yolks to the wet ingredients.
- Vanilla extract – Vanilla extract adds a great flavor to the pancakes.
- Blueberries – You can use fresh or frozen blueberries. Mix them in with the batter very gently. They tend to pop or spread in color the more you mix.
How to Make Fluffy Blueberry Buttermilk Pancakes
Just like any other pancake mix, these blueberry buttermilk pancakes are cooked on a griddle or on the stovetop. It is a simple process of mixing together the dry and wet ingredients and then carefully stirring in the fresh blueberries. Cook on the griddle or in a pan until golden brown. It is that simple!
- Dry ingredients – In a large bowl, mix together flour, sugar, baking soda, and salt.
- Whisk – In a separate bowl, whisk together the egg, buttermilk, and vanilla.
- Combine – Add the wet ingredients to the dry ingredients and stir until combined.
- Cook – Heat a griddle to medium heat and spray with cooking spray or use melted butter. Pour ¼ cup of pancake mixture onto the griddle. Sprinkle blueberries on top.
- Flip – Once the sides start to dry and the top is bubbling, flip the pancake using a large spatula. Cook until both sides of the pancake are golden brown and the middle is cooked through.
- Serve – Remove from heat and serve with your favorite pancake topping.
Tips for the Best Blueberry Buttermilk Pancakes
These buttermilk blueberry pancakes are fail-proof and hard to do anything wrong when making them at home. Take these quick and helpful tips with you to the griddle to create the fluffiest pancakes yet! Use these techniques and guidelines to make blueberry buttermilk pancakes fluffy and delicious every time.
- Don’t over mix – When you combine the dry and wet ingredients, don’t over mix! It is normal to have some clumps in the batter. If you over-mix the batter, it will knock all the air out and your pancakes will be flatter than….well, a pancake!
- Grease – Make sure to grease your griddle with cooking spray or butter to prevent sticking.
- Measure – Use a measuring cup to portion the pancake batter onto the griddle to ensure uniform-sized pancakes.
- Cooked pancakes – You can check by inserting a toothpick into the middle of the pancake. If it comes out dry it is done and ready to serve.
- Batches – If you are feeding a crowd, it is best to use a griddle to cook batches of pancakes. You can place the cooked pancakes in the oven at a low temperature to keep them warm until the rest of the pancake batter is finished cooking.
- Pancake mix – Store the dry ingredients of the flour mixture in a jar or airtight container and use them for your next breakfast meal. Simply add the wet ingredients and combine them with the blueberries to have them already pre-made.
- Syrups – A classic maple syrup or blueberry syrup pairs well with these blueberry pancakes!
You’ll know the pancakes are ready to flip when the top has bubbles and the sides appear dry. You’ll know they are done once the bottom is golden brown and the middle of the pancake is no longer gooey.
“These were absolutely wonderful! My kids asked me to make them again next weekend because they’re not their favorite!”-Jessica
Buttermilk is used in pancakes to kickstart the baking soda for height in the pancakes. It fluffs the pancakes up and gives them that light and fluffy texture.
Add blueberries either in the pancake batter or when the batter is ladled on the griddle. For this recipe, we add the blueberries ahead of time and pour them together with the batter. The ladle will carry and evenly distribute the blueberries.
Yes! You can freeze these pancakes and reheat them in the toaster or on a skillet. If you freeze them, then make sure they are packed securely in an airtight container.
You can put other berries like raspberries and blackberries in your pancakes. If you add strawberries, make sure to cut them up into smaller pieces. Bananas are also a popular fruit pick for pancakes!
If you are making blueberry pancakes for a crowd, then you can keep them in the oven. Set the oven to warm and place the pancakes on a baking sheet in the oven as they are cooked. Once out of the oven, you can cover them with foil.
Storing Easy Blueberry Buttermilk Pancakes
Store leftovers in an airtight container or freezer bag in the fridge. These pancakes will last in the fridge for a few days. My favorite way to reheat them is in the toaster!
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More Pancake and Waffle Recipes
Pancakes are a staple in most families! They are the perfect way to wake up in the morning and a quick and easy dinner to make in the evening. These pancake recipes are flavorful and have a variety of types. You will have to try them all!
How to Make Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
- Electric Griddle
- In a large mixing bowl, mix together flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Heat a griddle to medium heat and spray with cooking spray. Pour ¼ cup of pancake mixture onto the griddle. Sprinkle blueberries on top.
- Once the sides start to dry and the top is bubbling, flip the pancake using a large spatula. Cook until both sides of the pancake are golden brown and the middle is cooked through (you can check by inserting a toothpick into the middle of the pancake – if it comes out dry it is done).
- Remove from heat and serve with your favorite pancake topping.
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