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After decades of making pancakes, I know a thing or two about what makes a really good pancake. These blueberry buttermilk pancakes cook up soft, fluffy and are loaded with blueberries in every bite.
At a Glance: Ready in about 25 minutes • Family Favorite • Made with fresh or frozen blueberries • Easy to make • Perfect for breakfast or brunch
Blueberry pancakes with buttermilk
When my kids were growing up, I think they could eat their weight in pancakes. They loved pancakes of every kind, and these blueberry buttermilk pancakes were a staple. These were also our favorites whenever we had breakfast for dinner!
There's something about a stack of pancakes that seems to get the day off to a great start. These pancakes are made with buttermilk, which gives them a soft, tender texture with just a bit of tang, and the blueberries add plenty of fresh flavor.
You can make these with fresh blueberries when they are in season or use frozen berries when fresh ones aren't available. Either way, they cook up golden on the outside and fluffy in the center.
My top tips for perfect blueberry pancakes:
- Don't Overmix the Batter: Stir just until the ingredients are combined; a few lumps are perfectly fine. Overmixing can lead to dense pancakes instead of light, fluffy ones.
- Use a Hot, Greased Griddle: Make sure your griddle or pan is fully heated before cooking, and lightly grease it. This helps ensure the pancakes won't stick and helps enhance a nice golden brown color.
- Use Fresh or Frozen Blueberries: Both work great. If you're using frozen blueberries, keep them frozen and gently fold them into the batter. This helps prevent the juice from bleeding and turning the batter purple.
Blueberry Pancake Ingredients
- Blueberries - Use fresh or frozen blueberries. If using frozen berries, there’s no need to thaw them first.
- Buttermilk - Adds a slight tang and helps create soft, fluffy pancakes.
- Flour - All-purpose flour gives these pancakes structure while still keeping them tender.
- Eggs - Help bind the batter together and add richness.
- Butter - Melted butter adds flavor and helps keep the pancakes tender.
How to make Blueberry Pancakes
- Whisk eggs in a bowl until light and fluffy
- Add buttermilk
- Stir in sugar, baking powder, baking soda, salt, and melted butter
- Mix in flour
5. Mix just until all flour has been incorporated
6. Fold in blueberries
7. Heat a griddle over medium heat
8. Spray lightly with a nonstick spray
9. Add ½ cup of batter
10. Once holes begin to form on top, flip the 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. To use frozen blueberries:
- Do not thaw berries
- Don't add frozen berries to the 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
Blueberry Pancakes 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 the pan is hot before adding the batter
- Adjust the temperature as needed
- If pancakes are browning too quickly, turn the heat down
- Flip the pancakes when holes begin to form on the top
How to serve Buttermilk Blueberry Pancakes
Serve these tasty pancakes with homemade breakfast sausage or crispy bacon. They also go perfectly with your favorite fried egg. Try an over-easy or over-medium egg.
How to Store Homemade Blueberry 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. The time depends on the number of pancakes and the power of the microwave.
FAQs for Blueberry Buttermilk Pancakes
If your pancakes are raw in the middle, they aren’t cooked long enough. You might try lowering the heat so the outside doesn’t brown too quickly, and then cook for a longer time. You can also make the pancakes a bit thinner by smoothing the batter on your pan with your ladle, making a larger pancake that isn’t as thick.
You can add the blueberries directly to the batter in the bowl or directly to the pancake batter on the griddle right after pouring the batter. Some people prefer this method because they can control the number of blueberries added to each pancake.
If your pancakes are sticking to your pan, ensure that your pan is fully preheated before adding the batter. If the pan is too cool, your pancake may stick.
Also, make certain you’ve added enough cooking spray or oil to your pan to help prevent sticking. You just need a thin layer of spray or oil.
If your pancakes are still sticking, you may consider switching pans. I prefer using a well-seasoned cast iron skillet, but a nonstick pan will also work.
If you love pancakes as much as we do, you'll also want to try these strawberry pancakes and these quinoa pancakes.
More tasty 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
Video
Equipment
- Measuring Cups
- Measuring Spoons
- Whisk
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.
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 the 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 Field says
I made the recipe per measurments. The cakes were just a bit to thick fo my taste and the flavor was not what I exspected. So, I added 1/8-1/4 cup of 2% milk, 1/2 tsp of Almond extract, 1 Table spoon of Brown Sugar, 2 Table spoons of corn oil. It came out Great. So I mixed in everything but not the four and let it sit for 10-15 minutes so the Baking Soda had time to work the buttermilk. I the added the flour. The next time I will not fold in the blue berries but drop them on the pankage right as soon as I pour batter on the griddle. This way they are not all bunched up. Thanks for the Recipe. The Almond Extract and Brown sugar just adds a different flavor. I would have maybe used vanila extract but I was out. Thanks Ken Field from Pound, Wisconsin 🙂
Kathy Berget says
Hi Ken,
Thanks for sharing the changes you made.
Kathy
Meredith says
Very much enjoyed these. Only change was that we used half whole wheat flour. Would make again!
Kathy says
Thanks so much! Using a mix of whole wheat flour and all-purpose flour is a great idea! So glad you enjoyed the pancakes! 🙂
Dawn M Mich says
Great recipe and very easy to make.
Kathy says
Thank you so much!
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
Kelly | Foodtasia says
What a beautiful stack of pancakes! The blueberries look just amazing. I definitely need these for breakfast this weekend!
Kathy says
It's a great way to start the day!
Mary Ann | The Beach House Kitchen says
Nothing beats a stack of blueberry pancakes for breakfast Kathy! They're one of my favorites. Yours look fantastic!
Kathy says
You just can't go wrong with a stack of pancakes - especially blueberry ones!
David @ Spiced says
Oh man, a good stack of blueberry pancakes is about as awesome as it can get for breakfast! And I have to respectfully disagree with Rod here...I'd be perfectly happy with a stack of these pancakes for dinner. Great photos, Kathy!!
Kathy says
Breakfast for dinner is one of our favorites!
annie@ciaochowbambina says
Saw this on Insta and had to run right over!! Nothing better than a big stack of blueberry pancakes! Pinned!
Kathy says
Thanks, Annie! 🙂
Dawn - Girl Heart Food says
What a beautifully delicious stack of pancakes! I just happen to have lots of blueberries on hand so will have to try these one weekend! Love your suggestion of having with sausage. And, of course, lots of coffee 😉 Pinned!
Kathy says
That makes a perfect breakfast! Enjoy!!!
Laura says
I'm a blueberry fan. I'm a pancake fan. Going to make these this weekend. And I bet they freeze really well? What do you think. Blueberries are only 2 bucks a pound in stores! We've been goggling them down. Would love to plant some blueberry bushes, it's definitely on the agenda!
Kathy says
Hi Laura,
Both these pancakes and fresh blueberries can be frozen. We usually stock up on blueberries when they are in season and freeze them by the gallons. The kids love to snack on frozen berries all year long!
Joanna @ Everyday Made Fresh says
Oh yum! Those look fluffy and filled to the brim with blueberries! I love that they are so simple. I'll have to modify the egg part, but that's no big deal. I'm gonna give these a try soon!
Kathy says
Thanks, Joanna! I'd love to know your trick for no eggs!
Sam @ SugarSpunRun says
I am definitely a pancake fan, and these look AMAZING!
Kathy says
Thanks, Sam!
Erin @ Miss Scrambled Egg says
Kathy - These are exactly what I want for breakfast. Fresh blueberries are probably my favorite fruit. 🙂 They go perfectly in pancakes. 🙂
Martha @ A Family Feast says
These look like the perfect pancakes Kathy - so fluffy and loaded with blueberries! Perfect for a lazy weekend breakfast!
Kathy says
They are really delicious!