Fluffy Blueberry Buttermilk Pancakes From Scratch
This buttermilk blueberry pancakes recipe makes the best light and fluffy pancakes ever! Perfect for Easter brunch, Christmas breakfast or anytime you want to start your day off with something special.
I think pancakes make any brunch (or breakfast) feel special.
And these blueberry buttermilk pancakes have been my go-to brunch recipe for many years.
They are light and fluffy with slightly crispy edges.
Absolutely delicious! Especially when you add some blueberries.
Plus the recipe is so simple that there’s really no reason not to make them from scratch.
And our step-by-step instructions will tell you exactly how to know when they’re done. So they are always cooked through and easy to flip.
Ingredients
Here is your shopping list
- Dairy – 2 cups buttermilk, 2 Tablespoons butter
- Eggs – 2 large eggs
- Baking supplies – 1½ cups flour, 1 Tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon baking soda,½ teaspoon salt
- Vegetable oil – enough for coating the bottom of the pan.
- Fruit – 1 cup fresh blueberries, plus more for sprinkling on top
Substitutions
- Substitute measure-for-measure gluten-free flour (I like King Arthur’s) for the all-purpose flour if desired.
- Frozen blueberries will work instead of fresh, but drain off any excess liquid before adding them.
- You can leave the blueberries out, or just serve them on top if you prefer.
How to make blueberry buttermilk pancakes
Prep work
Melt the butter in a small sauce pan on low heat on the stove. Or in a glass bowl in the microwave on medium power for 30 to 60 seconds.
Mix the wet ingredients
In a large mixing bowl, whisk or beat the eggs. We’ll be using this bowl to mix all of the ingredients together, so make sure it is big enough to hold everything.
The great thing about pancakes is there’s very little mixing, so you don’t really need to haul out the mixer.
Then stir in the buttermilk and melted butter.
Mix the dry ingredients
In another mixing bowl, combine the flour, baking powder, baking soda, sugar and salt with a spoon.
Combine everything
Pour the flour mixture into the egg mixture.
Stir just until the flour is moistened.
Do not overmix, since that will cause the dough to get tough. Then you won’t end up with light and fluffy pancakes 🙂
There will be some lumps in the batter. Don’t worry about them.
Stir in the blueberries with as few strokes as possible.
Heat the pan
Heat the frying pan over medium heat. Make sure it isn’t too hot or the pancakes will burn.
Pour in enough vegetable oil to coat the bottom of the pan.
Wait until the oil is hot before starting to cook the pancakes.
Don’t rush this step since trying to cook pancakes in a cold pan will make it much harder to get them to turn out properly.
Cook the pancakes
Use a ¼ cup measuring cup to scoop the batter from the bowl.
This is enough to make an average sized pancake.
Pour the batter into the pan.
If the oil is hot enough, it should start to sizzle around the edges.
If the pancake doesn’t have a consistent thickness, spread the batter out a bit using a spatula. This will help the pancakes to cook evenly.
If your pan is big enough, you can make more than one pancake at a time.
Leave it on the first side (without moving it) until you see bubbles come up through the middle of the pancake, about 2 minutes.
The bubbles should be evenly spread across the entire surface, not just at the edges.
The edges may look like they are turning really brown. Don’t worry. As long as your pan isn’t too hot, they’ll be fine.
Once you see the bubbles coming up everywhere, turn the pancake over using a spatula.
If it starts to split in the middle, it isn’t done yet. Leave it for a little while longer.
Then cook on the second side until it turns brown, about 30 seconds.
Remove the pancake from the pan and keep it warm while you cook the rest of the batter. (I do this by putting them on a cookie sheet in the oven on low heat.)
Clean out any bits that are stuck to the frying pan with a paper towel.
Then add some more oil before putting the next batch of pancakes in.
Serve
Serve warm individually or in a stack, with butter and maple syrup.
Top with more fresh blueberries if desired.
Storage
Cooked pancakes can be stored in an airtight container in the freezer for up to 3 months.
I like to put a layer of parchment paper between each one to keep them from sticking.
Then stick them in the toaster while they are still frozen to reheat.
Other Brunch Recipes You Might Like
- Strawberry cheesecake stuffed waffles
- Oreo cinnamon rolls with cream cheese filling
- Maple pecan scones
- Easy cake mix waffles
Blueberry Buttermilk Pancakes
Ingredients
- 2 eggs
- 2 cups buttermilk
- 2 Tablespoons butter
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon sugar
- ½ teaspoon salt
- 1 cup fresh blueberries , plus more for garnish
Equipment
- small saucepan or microwaveable bowl
- 2 Mixing bowls
- measuring cups and spoons
- mixing spoon
- whisk or mixer
- skillet or griddle
- 1/4 cup measuring cup
- Spatula
Instructions
- Melt 2 Tablespoons of butter in a small saucepan on the stove or in a small bowl in the microwave. Set aside.
- Whisk or beat 2 eggs in a large mixing bowl.
- Mix in 2 cups of buttermilk and the melted butter.
- In another mixing bowl, combine 1½ cups flour, 1 Tablespoon sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt
- Add the dry ingredients to the buttermilk mixture.
- Stir by hand until the dry ingredients are mixed in. There will be some small lumps left.
- Stir in the blueberries with as few strokes as possible.
- Heat the skillet or griddle over medium heat.
- Pour in enough vegetable oil to coat the bottom of the pan and wait until it is hot.
- Use a ¼ cup measuring cup to scoop up the pancake batter and add it to the pan. Depending on the size of your skillet, you may be able to put more than one scoop in the pan at a time.
- Cook until you see bubbles coming up through the middle of the pancake, about 2 minutes.
- Turn the pancakes over and cook until the underside is browned, about 30 seconds.
- Remove from the pan and keep warm.
- Add more oil to the pan before adding the next batch of batter.
- Serve warm with butter, maple syrup and more blueberries.
Notes
- Substitute measure-for-measure gluten-free flour for the all-purpose flour if desired.
- The blueberries can be left out altogether or just served on top if you prefer.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our buttermilk pancakes recipe? Tell us in the section below.
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This post was originally published on May 3, 2020 but was updated with new content on March 19, 2024.