Fluffy, tender buttermilk blueberry pancakes are the ultimate way to start the day. They make the best weekend breakfast or brunch with sweet, juicy blueberries sitting in fluffy soft vanilla pancakes. Learn how to make the BEST buttermilk blueberry pancakes.
Buttermilk Blueberry Pancakes
Buttermilk Blueberry Pancakes are one of those never-let-you-down childhood favorites for me. I have never been a big fan of pancakes in general, but my grandma's blueberry pancakes with butter and brown sugar on top? Absolutely the best.
These buttermilk blueberry pancakes are fluffy and light and bursting with blueberries. The buttermilk keeps them moist and fluffy, and the blueberries add bites of tangy sweetness.
Fluffy and tender buttermilk blueberry pancakes from scratch make the best weekend breakfast or brunch! There's no need to buy pancake mix when this recipe is so easy to throw together. The first batch can be ready in under 20 minutes! If you're serving a crowd, these are easy to keep warm in a low temperature oven until all the pancakes are ready.
Should You Use Fresh or Frozen Blueberries?
Doesn't matter! Fresh and frozen both work in this recipe. I usually use frozen because we almost have some on hand.
If using frozen, don't thaw or rinse. This will turn your batter purple from the melting juices.
Should I Fold the Blueberries into the Batter or Sprinkle on Top While Cooking?
This one's up to you, too. My preference is to fold the blueberries into the batter. I think it's quicker. I don't personally like that the sprinkle method leaves the blueberries exposed without batter on them on one side, and I've never had a problem with blueberry distribution per pancake.
But if you like the idea of sprinkling some onto the pancake after scooping the batter into the skillet, this recipe will absolutely work with this method, as well.
How to Serve Buttermilk Blueberry Pancakes
Serve pancakes warm maple syrup. Or even better with this blueberry maple syrup!
You can also top pancakes with these topping ideas:
- Brown sugar (this is the way my grandma used to serve them to me, and my all-time nostalgic favorite!)
- Butter
- Yogurt
- Peanut butter
- Nutella
- Whipped cream
- Cinnamon-sugar - 1 teaspoon cinnamon and 3 teaspoons sugar
Can I Freeze Buttermilk Blueberry Pancakes?
Absolutely! These pancakes freeze really well. Allow pancakes to cool completely before transferring to a freezer bag or container to freeze.
These can be reheated from frozen in the toaster (like making toast), in the microwave 2 at a time for about 20-30 seconds, or in the oven on a baking sheet, covered with foil, at 350°F for about 10 minutes.
More Blueberry Recipes You'll Love
- Blueberry Banana French Toast Bake - an overnight French toast casserole topped with sweet bananas and juicy fresh blueberries.
- Blueberry Buckle - a rich cake that works great as a coffee cake and is packed with blueberries.
- Blueberry Crisp - juicy blueberries as the base are topped with a crispy cinnamon oat topping.
- Perfect Blueberry Muffins - my grandma's recipe for the BEST. Ever. blueberry muffins topped with streusel.
- Blueberry Cobbler - mounds of blueberries topped with a super soft cake-like cobbler and cinnamon topping
- Spicy Blueberry Burgers - juicy burgers topped with a spicy jalapeno aioli and a sweet and tangy blueberry sauce
Buttermilk Blueberry Pancakes Video
Buttermilk Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour
- ¼ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons butter melted (plus more for cooking)
- 1 teaspoon vanilla
- 1 cup blueberries
Instructions
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- In a large mixing bowl, add dry ingredients and whisk together.
- Make a well in the center of the flour mixture. Add buttermilk, eggs, and melted butter. Whisk together until just combined. If the batter seems thick, add a little more buttermilk.
- Fold in blueberries.
- Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won’t hold together well until they’re ready.Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.
- Melt some butter on your griddle or skillet, if necessary.
- Scoop about ¼ cup batter onto hot griddle or skillet. Adjust the heat as necessary. The goal is to brown the bottom in 2-4 minutes without burning. Then flip when bubbles appear in the center and cook until both sides are cooked. Place cooked pancakes in a 200°F oven, if necessary, to keep warm while you finish cooking the rest in batches.
Notes
- These are also great pancakes with other berries such as raspberries, blackberries, or strawberries, or even plain without berries.
- If batter is too thick, add up to ½ cup more buttermilk.
- If you don't have any buttermilk on hand, use this easy buttermilk substitute.
- Stir until just combined, and don't worry about lumps. Over-stirring will make tough pancakes.
- Adjust heat if necessary. Pancakes should finish cooking on the first side in 2-4 minutes. Raise or lower heat to make this possible.
- Freezer Directions: Allow pancakes to cool completely before transferring to a freezer bag or container to freeze. Reheat from frozen in the toaster (like making toast), in the microwave 2 at a time for about 20-30 seconds, or in the oven on a baking sheet, covered with foil, at 350°F for about 10 minutes.
Nutrition
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chahinez says
This was so good!
Emily says
These pancakes were the perfect way to start the weekend! I tried them with a mix of berries and they were delicious!
Ashley says
These pancakes are so fluffy and delicious! I'm going to make these again this weekend 🙂
Sharon says
Juicy blueberry bites packed throughout these buttermilk pancakes paired with blueberry syrup and you have the perfect breakfast.
Andrea says
These pancakes look so light, fluffy and delicious. They are a perfect breakfast to start my day with.