Buttermilk Blueberry Pancakes: Fluffy, Easy Breakfast Recipe

If you’re dreaming of fluffy pancakes studded with juicy blueberries and a hint of tang, you’re in the right kitchen. These Buttermilk Blueberry Pancakes are everything you want on a slow morning: tender on the inside, lightly crisp on the edges, and bursting with fruit in every bite. With a few smart techniques and a simple ingredient list, you’ll have a stack that’s diner-worthy—but made at home, with love. Expect an easy batter, reliable rise, and bright blueberry flavor that’s balanced by rich, buttery notes and a delicate buttermilk tang.

Why These Buttermilk Blueberry Pancakes Win Hearts

There’s something special about the combination of buttermilk and blueberries. The buttermilk brings a gentle tang and tenderness, while blueberries add pops of sweetness and color that feel downright celebratory. This recipe is designed to be forgiving and fuss-free, with techniques that ensure your pancakes are moist, fluffy, and evenly golden. It’s a comforting, crowd-pleasing breakfast you can pull together on a weekend morning—and the leftovers reheat beautifully for weekday treats. Whether you’re cooking for kids, a brunch party, or just yourself, this stack delivers timeless comfort with every bite.

What You’ll Need: Ingredients for Buttermilk Blueberry Pancakes

• All-purpose flour (2 cups) — The foundation of a tender, fluffy pancake. It creates structure while keeping the crumb soft.
• Granulated sugar (2 tablespoons) — A small amount for balanced sweetness and better browning on the griddle.
• Baking powder (2 teaspoons) — Provides lift and fluffiness, helping the pancakes rise tall.
• Baking soda (1/2 teaspoon) — Reacts with buttermilk’s acidity for an extra boost of tenderness and rise.
• Kosher salt (1/2 teaspoon) — Enhances flavor; a little salt ensures the sweetness doesn’t fall flat.
• Buttermilk (2 cups) — The star of the show. Adds tang, moisture, and a soft, delicate crumb.
• Large eggs (2) — Bind the batter and add richness for a velvety texture.
• Unsalted butter, melted (3 tablespoons) — Adds richness and helps with a tender, lightly crisped edge.
• Pure vanilla extract (1 teaspoon) — Layers in fragrant warmth that complements the berries.
• Blueberries, fresh or frozen (1 1/2 cups) — The juicy jewels. Fresh berries are ideal, but frozen work well too.
• Lemon zest (optional, 1 teaspoon) — Brightens the batter and complements the blueberries beautifully.
• Neutral oil or butter for the griddle — Ensures even browning and prevents sticking.
• To serve (optional) — Maple syrup, extra blueberries, a pat of butter, or a dusting of powdered sugar.

How to Make Them: A Step-by-Step Pancake Walkthrough

1. Preheat your griddle or skillet. Set a large nonstick skillet or griddle over medium heat while you mix the batter. A well-heated surface makes better browning. If using an electric griddle, aim for about 375°F (190°C).
2. Combine dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed. This step prevents clumps and ensures an even rise.
3. Whisk wet ingredients. In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Add lemon zest if using.
4. Bring the batter together gently. Pour the wet mixture into the dry ingredients. Use a whisk or spatula to fold until just combined. Leave small lumps—overmixing makes tough pancakes.
5. Let the batter rest for 5–10 minutes. This quick rest hydrates the flour and lets the leaveners start working, giving you extra-fluffy pancakes.
6. Prep the blueberries. If your berries are very juicy, toss them with a teaspoon of flour to help prevent streaking. If using frozen blueberries, keep them frozen to avoid turning the batter purple.
7. Fold in the berries. Gently fold the blueberries into the rested batter with a few light strokes. Don’t overmix.
8. Lightly grease the hot surface. Brush the skillet with a thin film of neutral oil or add a small pat of butter. You want a light sizzle when the batter hits the pan, not smoke.
9. Portion and cook. Ladle about 1/4 cup batter per pancake onto the griddle, spacing them a couple of inches apart. Cook until bubbles form across the surface and the edges look set, 2–3 minutes.
10. Flip once. Turn the pancakes gently and cook 1–2 minutes more, until golden brown and cooked through. Avoid pressing down—this squashes the rise.
11. Keep warm. Transfer finished pancakes to a wire rack set over a baking sheet and place in a 200°F (95°C) oven while you finish the batch. The rack keeps bottoms from steaming.
12. Serve and enjoy. Stack the pancakes high, add a pat of butter, drizzle with warm maple syrup, and scatter over extra berries if you like. Serve immediately for the best texture.

Game Plan: Timing & Preparation Details

Your pancakes are ready to enjoy as soon as they’re cooked through and lightly golden on both sides. If you’re feeding a crowd, keep each batch warm in the oven while you finish the rest. They’re at their best hot off the griddle, when the edges are still slightly crisp and the centers are fluffy and moist.

Pro Tips to Nail the Perfect Stack

• Measure flour the light way. Fluff, spoon into your cup, and level with a knife. Too much flour leads to dense pancakes.
• Don’t fear a lumpy batter. A few lumps are ideal and help preserve the tender crumb. Overmixing creates chewiness.
• Rest the batter. Even five minutes makes a noticeable difference in fluff and tenderness.
• Check your griddle temperature. A drop of water should skitter and dance, not evaporate instantly or sit quietly. Too hot burns; too cool leads to pale, flat pancakes.
• Flip once, with confidence. Wait for bubbles to form and the edges to look set. A gentle peek underneath should reveal golden browning.
• Keep berries from bleeding color. Toss fresh berries with a teaspoon of flour, or add frozen berries straight from the freezer into the batter.
• Use a wire rack in the oven. This prevents the bottoms from steaming and keeps the edges lightly crisp while you finish the batch.
• Tweak consistency if needed. If the batter seems thick, add 1–2 tablespoons of buttermilk. If too thin, sprinkle in 1–2 teaspoons of flour.
• Flavor upgrades. Lemon zest brightens, a pinch of cinnamon adds warmth, and a drop of almond extract can be lovely with blueberries.
• Make-ahead options. Cooked pancakes freeze well. Cool completely, layer with parchment, and freeze in a zip-top bag. Reheat in a toaster or 350°F (175°C) oven for 8–10 minutes.
• Buttermilk swap. If you don’t have buttermilk, mix 2 cups milk with 2 tablespoons lemon juice or white vinegar. Stir and let sit 5–10 minutes until slightly thickened. The flavor won’t be quite the same, but it’s a reliable stand-in.
• Whole-grain and gluten-free paths. Substitute up to half the flour with white whole wheat for a heartier texture, or use a 1:1 gluten-free baking blend for a similar rise.

Nutrition at a Glance

Approximate values per serving (3 pancakes), not including toppings:

• Calories: ~495
• Protein: ~13 g
• Carbohydrates: ~67 g
• Total fat: ~17 g
• Saturated fat: ~9 g
• Fiber: ~3.5 g
• Sugars: ~20 g
• Sodium: ~700–750 mg

These numbers will vary based on your ingredients, the amount of fat used on the griddle, and portion size. For a lighter plate, use a nonstick pan with minimal oil, choose low-fat buttermilk, and top with extra berries instead of additional butter.

Your Questions, Answered

Can I use frozen blueberries?

Yes. Keep them frozen until the moment you stir them in to reduce bleeding. If your berries are especially icy, gently pat them dry with a paper towel right before adding.

What if I don’t have buttermilk?

Make a quick substitute: for each cup of buttermilk, use 1 cup milk plus 1 tablespoon lemon juice or white vinegar. Stir and rest 5–10 minutes. It won’t be quite as tangy, but it produces a soft, tender pancake.

How do I keep the first batch from getting cold?

Place cooked pancakes on a wire rack set over a baking sheet and keep them in a 200°F (95°C) oven. This prevents sogginess and keeps them warm without drying out.

A Warm Send-Off

There’s a little ritual to making pancakes—warming the griddle, whisking the batter, waiting for those first bubbles—that feels unhurried and comforting. These Buttermilk Blueberry Pancakes are simple enough for a routine morning yet special enough to anchor a weekend brunch. As you stack them high and pass the syrup, you’ll find that the gentle tang of buttermilk and the sweet burst of blueberries have a way of bringing everyone to the table. Here’s to slow mornings, shared plates, and the happy hum of a recipe that always turns out just right. Enjoy every last bite.