The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.
Blueberry Pancakes with Buttermilk
I love berries in my waffles and pancakes, but there’s something special about making blueberry pancakes with buttermilk. The buttermilk makes them a little lighter and fluffier, and it adds that signature tang.
Make sure to use real buttermilk in this recipe! You’ll find a lot of substitutions online, but the result is so much better with the real deal. If you don’t have it on hand, don’t worry. You can make some killer blueberry pancakes without it.
Blueberry Buttermilk Pancakes
I adore the simplicity of breaking out the griddle and whipping up a batch of pancake batter in just a few minutes. (So, my family eats pancakes pretty often.)
We’ve tried pancakes with everything from chocolate chips, to M&Ms, fresh fruit, nuts, and even sweet cereals added in. But, this blueberry buttermilk pancake recipe balances the tangy buttermilk and sweet berries wonderfully and it’s a current favorite.
Buttermilk Blueberry Pancakes
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on.
When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
Blueberry Buttermilk Pancake Recipe
You’ll need the following ingredients to make this recipe:
- flour and sugar
- baking powder, baking soda, and salt
- buttermilk (not a buttermilk substitute)
- eggs and butter
- vegetable oil or coconut oil
- fresh blueberries
To start this recipe, whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Then, add the buttermilk and the eggs and whisk to combine. Add the melted butter and whisk a final time.
Be careful not to overbeat the batter, as lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Let the batter rest while the griddle or pan heats.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake. Top each pancake with blueberries.
Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Then, flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Pancakes with Fruit
If you liked these buttermilk blueberry pancakes, you will probably also be a fan of the other recipes I have on the site for pancakes with fruit. One of my favorites is Cranberry Pancakes. It’s a heavenly combination of tart and sweet!
For those of you with a healthy sweet tooth, look no further than Strawberry Shortcake Pancakes. It’s basically dessert for breakfast. And, we all deserve a treat, now and then.
Irresistible Banana Pancakes are exactly that good. Life’s too short to miss out on that experience. And, if you haven’t tried Banana Blueberry Pancakes yet, then you should bump them up the list. They’re wonderful.
Blueberry Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups buttermilk (store bought, not a buttermilk substitute)
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
- 2 cups fresh blueberries
- Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Add the buttermilk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake. Top each pancake with blueberries.
- Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.