Homemade buttermilk pancakes filled with blueberries. These delicious pancakes can be made with fresh or frozen blueberries.
Perfect for weekend breakfast or brunch!
Why you'll love this recipe
Are you a pancake fan? Then you're going to love these blueberry buttermilk pancakes! We tend to make pancakes in our house every weekend. We love them!
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.
These blueberry buttermilk pancakes are fluffy and light and bursting with blueberries.
No buttermilk? No worries!!! I've got an easy-to-make buttermilk substitute that will work well in this recipe!
Key ingredients
- Blueberries - fresh or frozen
- Buttermilk
- Flour - all purpose flour
- Eggs
- Butter
Step by step directions
- Whisk eggs in a bowl
- Add buttermilk
- Stir in sugar, baking powder, baking soda, salt and melted butter
- Mix in flour
- Mix just until all flour has been incorporated
- Fold in blueberries
- Heat a griddle over medium heat
- Spray lightly with a nonstick spray
- Add ½ cup of batter
- Once holes begin to form on top, flip pancake
Fresh Blueberries
When available, I use fresh blueberries in pancakes. To use fresh blueberries:
- Wash and drain blueberries
- Make certain there isn't any excess water on berries
- Add whole berries to batter
- Cook as directed
Frozen Blueberries
When fresh blueberries aren't available, I use frozen blueberries in these pancakes. to use frozen blueberries:
- Do not thaw berries
- Don't add frozen berries to batter
- Ladle pancake batter on hot griddle
- Place 5-6 frozen berries on top of batter
- Berries will sink slightly into batter
- Cook pancake as directed
- You may need to increase cooking time just slightly
Recipe tips
- If batter is too thick, add a bit more buttermilk
- Don't overmix the batter. Just stir until the flour is mixed in. A few small lumps are okay!
- Every stove is different and you'll need to find the right temperature for cooking pancakes. I cook mine on a medium-low heat.
- Make certain pan is hot before adding batter
- Adjust temperature as needed
- If pancakes are browning too quickly, turn heat down
- Flip pancakes when holes begin to form on the top
Leftover pancakes
Do you ever have leftover pancakes? Don't toss them!
- Once cooled place in an airtight container
- Leftover pancakes are perfect for snacking on during the day - just eat at room temperature, no syrup, no butter, just a plain pancake
- Freeze leftover pancakes in a single layer in a freezer bag
- For breakfast, pull out as many pancakes as desired. Place on a microwave-proof dish and microwave for 30-60 seconds. Time cooked depends on the number of pancakes and power of microwave.
I like to eat homemade breakfast sausage, apple breakfast sausage or our homemade bacon with pancakes.
Need gluten free pancakes? Check out this gluten free pancake recipe.
More great recipes with blueberries
- Blueberry Muffins
- Triple Berry Muffins
- Blueberry Coffee Cake
- Blueberry Lemon Popsicles
- Blueberry Lemon Bread
- Blueberry Bundt Cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious breakfast recipes!
Blueberry Buttermilk Pancakes
Equipment
Ingredients
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons sugar
- 2 tablespoons butter, salted (melted)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups flour
- 2 cups blueberries
Instructions
- Beat eggs in a large bowl. Add buttermilk and whisk together.2 eggs, 2 cups buttermilk
- Add butter, sugar, baking powder, baking soda and salt. Mix to combine.2 tablespoons sugar, 3 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons butter, salted
- Whisk in flour. Mix until combined.2 cups flour
- Fold in blueberries.2 cups blueberries
- Cook on a lightly greased hot griddle 2-3 minutes per side.
- Serve hot with your favorite syrup.
Video
Notes
- If batter is too thick, add a bit more buttermilk
- Don't overmix the batter. Just stir until the flour is mixed in. A few small lumps are okay!
- Every stove is different and you'll need to find the right temperature for cooking pancakes. I cook mine on a medium low heat.
- Make certain pan is hot before adding batter
- Adjust temperature as needed
- If pancakes are browning too quickly, turn heat down
- Flip pancakes when holes begin to form on the top
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Blueberry Buttermilk Pancakes was originally published in June 2015. The photos and recipe have been updated and a video has been added.
Ken mcintosh says
An excellent recipe.
Kathy says
Thank you!!! 🙂
MTP says
A little too sweet for me and not enough salt. I don’t like sweet pancakes and this was a little much—I’ll cut back to 1 tablespoon next time. Also they seemed a little bland and I attribute that to not enough salt; I’m guessing the original recipe was created with salted butter and I use unsalted in all my cooking and baking. Other than that they were pretty good. Made a lot which we like because we freeze leftovers and re-warm in the toaster oven.
Kathy says
Thank you for your comment. I do use salted butter.
Kathy