Blueberry buttermilk pancakes are super moist, fluffy and full of fresh blueberries. One recipe makes 10 flapjacks and they are ready in just 10 minutes, making these pancakes a delicious breakfast choice for any weekday or weekend!
This easy blueberry pancake recipe with crispy air fryer bacon is the best way to start any morning! While normally we cook pancakes on the weekends, this is a great recipe to freeze for later so you can enjoy them all week long.
Have an extra fresh batch of blueberries on hand that you need to use? Consider trying out my blueberry cinnamon rolls or lemon blueberry muffins. Another great way to use up fresh or frozen berries is by making blueberry butter, which is absolutely divine on pancakes and waffles.
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🫐 Ingredients:
- all-purpose flour and granulated sugar – the base for the pancake batter.
- baking soda and baking powder – our key ingredients for the best fluffy pancake. These are leavening agents that make the batter rise.
- salt and vanilla extract – enhance the flavors in the batter.
- melted butter – the fat adds flavor and richness and produces a golden brown exterior.
- egg – acts as a binding agent and holds together the small air bubbles so the pancake does not fall apart.
- whole milk or buttermilk – we prefer buttermilk because it gives a tanginess to the pancakes but whole milk can be used if desired.
- fresh blueberries – for the perfect sweet and tangy taste.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Top the best buttermilk blueberry pancakes with real maple syrup and a pat of butter.
Substitutions and Variations
- Regular homemade buttermilk pancakes – simply omit the berries.
- Homemade blueberry sauce – for more blueberry flavor smear a layer of blueberry sauce or my blueberry butter.
- Gluten free pancakes – use a gluten free all purpose flour in place of regular flour.
- Make your own fresh buttermilk – you can make your own buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Allow it to sit for 5-10 minutes before adding to the pancake batter.
- Lemony flavor – grate lemon zest into the batter for a nice citrusy flavor.
- Chocolate Chips – replace the berries with chocolate chips or add ½ cup to the batter when folding in the berries.
- Frozen Blueberries – you can swap out the fresh berries for frozen. Mix them into the batter while they are still frozen to reduce bleeding of the color. Even if your pancake batter turns grey or blue, the flavor will still be great.
- Banana – combine blueberries and banana for the ultimate pancake – the moisture content and sweetness will be a little different, so use my banana buttermilk pancake recipe and add the blueberries to that.
🔪 Instructions:
Step 1: In a small or medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
Step 2: In a separate large bowl, whisk the egg, melted butter, vanilla, and buttermilk mixture together.
Step 3: Using a wooden spoon, gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be a little bit lumpy. The small lumps will make fluffy blueberry pancakes.
Step 4: Fold in the juicy blueberries.
Pro Tip: The best way to make homemade pancakes for a large crowd is using a bigger electric griddle so it doesn’t take as long.
Step 5: Heat a large skillet over medium heat and grease with nonstick cooking spray or add a tablespoon of melted butter or oil.
Step 6: Pour 1⁄3 measuring cup of batter onto the skillet making the first pancake. Repeat based on how many you can comfortably fit in your pan. Cook the first side of the pancakes until there are bubbles all the way across the top of the pancake and the side begins to turn from wet to a matte look.
Step 7: Flip using a wide spatula. Cook the second side for 1-2 minutes. Transfer pancakes from the nonstick skillet to a platter when both sides are golden brown. Repeat for all of the remaining flapjacks.
SERVE: Serve these homemade pancakes with butter, pure maple syrup, blueberry maple syrup, or top with extra blueberries.
Recipe Tips for Buttermilk Blueberry Pancakes
- Avoid over mixing your pancake mixture. A slightly lumpy batter will help make the pancakes nice and fluffy!
- Start cooking the pancakes over medium heat, then reduce to medium-low after the first batch. Pancakes need to be cooked fairly low and slow so the inside has time to cook before the outside gets too brown.
- Buttermilk adds moisture and a hint of tanginess but whole milk can be used as well.
- Pancakes are best served hot off the griddle but can be frozen and reheated for later in the toaster or microwave.
Fun Fact
The concept of eating Blueberry pancakes is as old as 1500 years (at least), having been traced back to the 5th Century BC. – National Days Today
Recipe FAQs
While they are best when freshly serve, you can store leftovers in an airtight container in the fridge for 3-4 days.
Store pancakes in a single layer or separated with parchment paper in a freezer bag. Reheat directly from frozen in the microwave or toaster and serve with real maple syrup.
Milk makes for the best blueberry pancakes because of the fat content, which makes a thicker batter compared to water.
More Delicious Quick Breakfast Recipes
If you tried this Blueberry Buttermilk Pancake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Blueberry Buttermilk Pancakes
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg beaten
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 cup whole milk or buttermilk
- 1 cup fresh blueberries
Instructions
- In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
- In a separate bowl, whisk the egg, melted butter, vanilla, and buttermilk.
- Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
- Fold in blueberries.
- Heat a skillet over medium heat and spray with non-stick cooking spray or add a tablespoon of melted butter or vegetable oil.
- Pour 1⁄3 cup of batter onto the skillet.
- Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
- Transfer pancakes to a platter when both sides are golden brown.
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Notes
Serve blueberry pancakes with butter, warm maple syrup, whipped cream, or fresh blueberries. While pancakes are best served hot off the griddle, they reheat nicely in the microwave or toaster. The buttermilk not only adds moisture to the batter, but also a little tanginess. However, whole milk can be used instead. Start cooking the pancakes over medium heat, then turn the heat down to medium-low after the first batch. They need to be cooked fairly low and slow to make sure that the inside cooks through before the outside browns too much in color.
Nutrition
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