Buttermilk Blueberry Pancakes

These buttermilk blueberry pancakes are thick, fluffy, and packed with blueberries in every bite. The buttermilk gives them a soft, tender texture with just a little tang that compliments the buttery and vanilla flavors. They’re easy to make from scratch and work just as well with fresh or frozen blueberries.

Why You'll Love These Fluffy Blueberry Pancakes

I’ve never been a huge blueberry pancake person, but lately I’ve been on a serious blueberry kick and eating them almost every day. So I wanted to make a blueberry pancake recipe that I’d actually look forward to making.

I started with a fluffy buttermilk pancake batter first, because I wanted the pancakes to be really good on their own. The buttermilk keeps them soft and tender, while the butter and vanilla give them plenty of flavor before you even add the berries.

Then the blueberries add little bursts of sweetness and a juicy texture throughout each pancake. You still get that thick, fluffy buttermilk pancake in every bite, with just enough blueberry flavor mixed in. That balance is what finally made me a blueberry pancake fan.

Ingredients You'll Need

• 2 and ¼ cups buttermilk
• 2 eggs
• ¼ cup unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 3 tablespoons granulated sugar
• 2 and ¼ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup fresh or frozen blueberries
• Butter and maple syrup for serving

Ingredient Notes That Make These Blueberry Pancakes Better

• Buttermilk: Real buttermilk gives these pancakes their soft, tender texture and slight tang. It also reacts with the baking soda to help the pancakes rise. If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar per cup of milk, let it sit for 5-10 minutes, then use it in the recipe.
• Blueberries: Fresh or frozen blueberries both work well. If you're using frozen berries, don’t thaw them first since they’ll release more juice and can turn the batter purple. Add them directly to each pancake once the batter is on the griddle.
• Butter: Melted unsalted butter adds richness and flavor to the batter. Let it cool slightly before mixing it with the eggs and buttermilk so it doesn’t cook the eggs or seize when it hits the cold ingredients.
• All-purpose flour: Regular all-purpose flour gives these pancakes enough structure while still keeping them fluffy. For the best texture, spoon the flour into your measuring cup and level it off instead of packing it down.
• Baking powder and baking soda: I use both to get the pancakes thick and fluffy. The baking soda works with the acidity in the buttermilk, while the baking powder gives the batter an additional lift as the pancakes cook.
• Vanilla extract: Two teaspoons may seem like a lot, but it gives the pancakes enough flavor that they’re delicious even before adding blueberries, butter, or maple syrup.
• Sugar: Three tablespoons lightly sweetens the batter without making the pancakes dessert-sweet. If your blueberries are especially sweet, you can reduce it slightly.

How to Make Buttermilk Blueberry Pancakes

Step 1: Mix the Wet Ingredients

In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth and well combined.

Step 2: Make the Pancake Batter

Add the sugar, flour, baking powder, baking soda, and salt. Whisk just until everything comes together. A few small lumps are fine, so don’t overmix the batter. Let the batter rest for 10 minutes before cooking.

Step 3: Heat the Griddle

Heat a large nonstick skillet or griddle over medium heat and lightly grease it with butter. Once the surface is hot, pour about ⅓ cup of batter onto the pan for each pancake.

Step 4: Add the Blueberries

Sprinkle a small handful of blueberries over the top of each pancake while the batter is still wet. Cook until bubbles start forming across the surface and the edges look set.

Step 5: Flip and Finish Cooking

Flip each pancake and cook for another 2-4 minutes, or until the second side is golden brown and the center is cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.

Serve the pancakes warm with butter, maple syrup, and extra blueberries if you want.

Expert Tips for the Best Fluffy Blueberry Pancakes

• Use the first pancake as a temperature test. If it browns before bubbles have time to form, the pan is too hot. If it stays pale for several minutes, increase the heat slightly. Once you find the sweet spot, keep the temperature there for the remaining batches.
• Grease the pan lightly. Too much butter can pool around the pancakes and fry the edges instead of giving you an evenly golden surface. A thin coating is all you need.
• Wipe out browned butter between batches. Butter solids can burn after several rounds of pancakes and leave dark spots or a bitter flavor. If the pan starts looking too brown, carefully wipe it clean and add a fresh coating of butter.
• Flip each pancake only once. Slide a wide spatula completely underneath and flip it in one quick motion. Repeatedly flipping the pancakes can knock out some of the air and make them flatter.
• Don't press down after flipping. It can be tempting to flatten a thick pancake with the spatula, but that squeezes out the air that's making it fluffy. Let the heat cook the center naturally.
• Give the pan time to recover between batches. Adding batter cools the cooking surface, especially when making several pancakes at once. Let the skillet heat back up briefly before pouring the next batch so they brown consistently.
• Keep finished pancakes warm without steaming them. Place cooked pancakes in a single layer on a baking sheet in a 200°F oven while you finish the rest. Avoid covering them tightly, since trapped steam can make the surfaces soft and damp.

How to Store Blueberry Pancakes

At room temperature: These pancakes are best fresh, but you can keep them covered at room temperature for up to 2 hours if you plan to serve them again the same day.

In the fridge: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment paper between layers if you’re stacking them.

To reheat: For slightly crisp edges, reheat the pancakes in the toaster. For a softer texture, microwave them for 20-30 seconds. If you’re reheating a larger batch, place them on a baking sheet and warm at 350°F for about 5-8 minutes.

In the freezer: Let the pancakes cool completely, then freeze them in a single layer until firm. Transfer them to a freezer-safe bag with parchment between layers and freeze for up to 2 months. Reheat straight from frozen in the toaster or a 350°F oven until warmed through.

Buttermilk Blueberry Pancakes FAQs

What does buttermilk do to pancakes?

Buttermilk helps make pancakes soft, tender, and fluffy. Its acidity reacts with the baking soda in the batter to create lift, while also adding a subtle tang that balances the sweetness of the pancakes and blueberries.

Can I use frozen blueberries in buttermilk pancakes?

Yes. Fresh or frozen blueberries both work well in this recipe. If you're using frozen blueberries, add them straight from the freezer without thawing them first. Thawed berries release more juice and can turn the pancake batter purple.

Why aren't my buttermilk pancakes fluffy?

Flat pancakes are usually caused by overmixing the batter, using old baking powder or baking soda, or cooking with batter that’s too thin. The batter for these pancakes should be fairly thick, with a few small lumps left after mixing.

Why are my blueberry pancakes raw in the middle?

If the outside is browning before the center cooks, your skillet is probably too hot. Lower the heat slightly and give the pancakes more time to cook through, especially when using frozen blueberries or making larger pancakes.

Should blueberry pancake batter be thick?

Yes. Buttermilk blueberry pancake batter should be thicker than crepe or regular pourable batter. A thicker batter helps the pancakes hold their shape and rise into thick, fluffy pancakes instead of spreading thin across the griddle.

Can I make buttermilk blueberry pancake batter ahead of time?

I prefer making the batter shortly before cooking since the baking soda and baking powder start working once the wet and dry ingredients are combined. To save time, mix the dry ingredients and wet ingredients separately the night before, refrigerate the wet mixture, then combine them in the morning.

Is it better to mix blueberries into pancake batter or add them on top?

I prefer sprinkling the blueberries onto each pancake after pouring the batter onto the skillet. It gives you better control over how many berries go into each pancake and keeps blueberry juice from getting mixed throughout the entire bowl of batter.

More Pancake Recipes to Try

• Cinnamon roll pumpkin pancakes
• Cornmeal pancakes
• Sweet cream pancakes
• IHOP pancakes
• Cottage cheese banana pancakes