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.
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.
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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.
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.