My Blueberry Buttermilk Pancakes are light and fluffy with crisp edges and are bursting with blueberries on the inside. Topped with maple syrup you will find yourself drooling over these sweet, yet tart, pancakes.
You're going to want to gather the whole family to try these blueberry pancakes with buttermilk. Jam-packed with flavor, and they come together quickly, making them an ideal start for a relaxing Sunday at home.
What are Buttermilk Pancakes?
Buttermilk is the key to making the best pancakes. There are so many hidden features for you to discover, and when you do, you will find yourself using buttermilk more often. It allows for a softer pancake by breaking down the gluten in the flour. Buttermilk makes more bubbles due to the reaction with baking soda, which makes for a fluffier pancake. It also enhances flavors by offering a subtle tanginess, so it will balance well against the sweetness of the batter and any mix-ins!
Jump to:
- What are Buttermilk Pancakes?
- Why You Will Love Blueberry Pancakes with Buttermilk
- Ingredients
- Substitutions and Variations
- How to Make Blueberry Buttermilk Pancakes
- More Recipes You Will Love
- How to Store Buttermilk Blueberry Pancakes
- What to Serve with Blueberry Buttermilk Pancakes
- Top Tip
- Frequently Asked Questions About Buttermilk Blueberry Pancakes
- More Recipes You Will Love
- Blueberry Buttermilk Pancakes Recipe
Why You Will Love Blueberry Pancakes with Buttermilk
- Easy: These pancakes come together in about 15 minutes.
- Flavorful: You will love how the mixture of tart blueberries and tangy buttermilk compliments the sweet batter.
- Texture: The texture soft, cake mix texture is just mouth-watering.
- Customizable: You can change up what you put in them and what you serve them with!
Ingredients
All you need are a few basic ingredients plus buttermilk and you will be whipping up a batch of these fluffy pancakes in no time!
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: This is the base of your batter.
- Granulated Sugar: Adds sweetness.
- Baking Powder: A leavening agent for fluffy pancakes.
- Baking Soda: Creates a thicker pancake by adding bubbles in your batter.
- Sea Salt: Enhances all the other flavors in any dish.
- Buttermilk: A slightly tangy milk that enhances the pancakes by adding texture, height and softness.
- Large Eggs: The binding agent in your batter.
- Blueberries: To add a burst of tart flavor which compliments the pancakes sweetness.
- Pure Vanilla Extract: A concentrated vanilla flavor that adds flavour.
For this recipe, you'll want to have on hand some mixing bowls, measuring cups and spoons, whisk, spatula, medium skillet, and a pancake spatula.
Substitutions and Variations
There are a number of ways you can personalize this delicious blueberry buttermilk pancake recipe.
- Frozen: Frozen blueberries will work well, but do not thaw them.
- Gluten Free: Substitute for your preferred gluten free flour. We love Bob's Red Mill All-Purpose Gluten Free Baking Flour.
- Fruit: Try your favorite fruit, like raspberries, blackberries or chopped strawberries.
- Buttermilk Substitute: We make homemade buttermilk all the time. You can try 1 cup low-fat milk and 1 tablespoon vinegar or freshly squeezed lemon juice. Once you have mixed that together allow it to sit for 10-15 minutes.
How to Make Blueberry Buttermilk Pancakes
You will love how quick and easy it is to make these pancakes. Individually mix dry ingredients in one bowl, wet in another, then mix together. Once you have folded in your blueberries, all that is left to do is cook.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Then in a medium bowl, whisk the buttermilk, eggs, sugar and vanilla extract together.
Add the dry ingredients in and combine. Fold in the blueberries.
Spray a non-stick skillet with cooking spray (or butter), on medium-low, and scoop ⅓ cup batter into the pan. When the pancake bubbles look like they have almost stopped popping, it should be ready to flip. Cook for another 45 seconds or until golden on the bottom.
Repeat for the remaining batter, adding more non-stick spray between, as needed.
Serve warm with maple syrup, a pat of butter or fresh blueberries.
Hint: Every stovetop and pan cooks differently, you may need to adjust your heat between each pancake.
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How to Store Buttermilk Blueberry Pancakes
Have leftovers? There is no need to worry as they store quite well.
- Refrigerator: Once cooled, place in an airtight container and store for up to 5 days.
- Freezer: Place parchment paper between each pancake and place in a freezer safe bag for up to one month.
- Reheating: From the freezer place pancakes in the toaster to reheat. From the fridge it is best to use an air fryer to reheat. Alternatively, you can use a stovetop to warm.
- Make Ahead: When making your batter in advance it is not recommended to add your baking soda or powder.
What to Serve with Blueberry Buttermilk Pancakes
- Fresh Fruit: Top with your favorite fruit.
- Butter: On its own, or paired with maple syrup, butter is a great choice to add extra flavor to pancakes.
- Pure Maple Syrup: The deep maple flavor partners well with all types of pancakes.
- Whipped Cream: The airy texture of whipped cream compliments the soft and lightly chewy texture.
- Bacon, Ham or Sausage: Adding a savory side to round out your meal is always a good idea. Pairing a salty bacon or ham brings the perfect balance to these pancakes.
- Tea/Coffee/Hot Chocolate: Pick your favorite hot beverage. Try our Caramel Mocha Coffee.
Top Tip
If you use frozen blueberries leave them in the freezer until needed. To ensure they do not sink to the bottom of your pancakes, toss them in a bowl with a tablespoon or so of flour first.
Frequently Asked Questions About Buttermilk Blueberry Pancakes
Do you have questions about making Blueberry Pancakes with Buttermilk? Here are some of the most commonly asked questions and answers.
Make sure your pan is generously greased before adding your pancake batter.
When your pancakes are ready to flip, they will start forming small bubbles on the surface. This usually takes about 2-3 minutes, depending on the size of your pancake.
Yes, you can. To keep them from sinking in your batter, we recommend gently tossing them in a bowl with a tablespoon of flour to coat. Also, can sprinkle them directly onto each of your pancakes while they are in the pan instead of mixing them into the batter.
If your pancake's edges are set, but the centre seems undercooked, it could be that it was cooked on too high of a heat setting. To ensure even cooking, use medium-low heat and give pancakes enough time to cook through fully.
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Blueberry Buttermilk Pancakes Recipe
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Spatula
- Medium Skillet
- Pancake Spatula
Ingredients
- 250 grams all-purpose flour about 2 cups
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ¾ cup buttermilk see notes for sub
- 2 large eggs
- 25 grams granulated sugar about 2 tablespoons
- 1 teaspoon pure vanilla extract
- 2 cups blueberries fresh
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Then in a medium bowl, whisk the buttermilk, eggs, sugar and vanilla extract together.
- Add the dry ingredients in and combine. Fold in the blueberries.
- Spray a non-stick skillet with cooking spray (or butter), on medium-low, and scoop ⅓ cup batter into the pan. When the pancake bubbles look like they have almost stopped popping, it should be ready to flip. Cook for another 45 seconds or until golden on the bottom.
- Repeat for the remaining batter, adding more non-stick spray between, as needed.
- Serve warm with maple syrup, a pat of butter or fresh blueberries.
Notes
- If you don’t have buttermilk on hand, you can make your own my mixing a tablespoon of lemon juice or white vinegar into one cup of milk and letting it sit for 10-15 minutes.
- If you do not have fresh blueberries, you can use frozen blueberries. Be sure not to thaw them beforehand, as this will cause their color to bleed into the batter. Also, you can toss them into a bowl with a little flour to ensure they do not all sink to the bottom.
- Be sure to measure each pancake to be no more than ⅓ cup or they can cook too fast on the outside and be undercooked on the inside.
- Cooked pancakes freeze well. Layer them between sheets of parchment paper, and store in a freezer bag. Reheat in an air fryer or toaster to crisp them back up.
Nutrition
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Tina says
Blueberry pancakes are my absolute favorite! Favorite weekend recipe for sure!
Eva Filer says
Glad you enjoyed them!
Eva Filer says
This recipe is so fluffy and bursting with blueberries! A weekly staple in our house.