Recipe

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Use this time-tested recipe to make an incredible stack of fluffy blueberry buttermilk pancakes.

Soft, delicious, and loaded with blueberries, these buttermilk pancakes make weekends feel extra special.

tall stack of blueberry buttermilk pancakes topped with blueberries

Buttermilk Pancakes with Blueberries

I've been obsessed with buttermilk pancakes since I first tried IHOP pancakes as a teen and later perfected them at home. This blueberry version builds on that classic recipe, adding sweet, juicy berries into every fluffy bite. You’re going to love them.

Ingredients

All-purpose flour is the base of the batter; a little sugar sweetens it, both baking powder and baking soda work together to make it light and fluffy, and a pinch of salt brings out all the flavors (omit it if your butter is salted). Buttermilk gives these pancakes that classic flavor and tender texture. Eggs bind the other ingredients, and butter adds moisture and flavor. Blueberries (fresh or frozen) are folded into the batter right before cooking.

How to Make Blueberry Buttermilk Pancakes

Here is what I look out for in the main steps when making these pancakes:

Make the pancake batter.
Mix the dry ingredients first, then add the wet ingredients to the bowl and gently mix until the batter is mostly smooth. Buttermilk always yields lumps, don’t fret. Fold the blueberries into the batter at the very end.
Cook the pancakes.
Over medium heat and greased with oil works best with buttermilk. These only take 2 minutes per side. Avoid pressing down with the spatula (makes them dense). Keep them warm on a covered plate or in a 200F oven while you cook the rest.
Serve them warm, stacked high.
Top them with more blueberries and pancake syrup, or this famous blueberry pancake syrup. Leftovers can be kept in the fridge for up to 4 days or frozen for up to 3 months.

How to Avoid Burnt Blueberries in Pancakes

Adding the blueberries to the batter bowl coats them with a thin layer of batter, which protects them from direct heat when the pancakes are flipped.

More Brunch Worthy Pancakes

Try these and come back for these buttermilk banana pancakes, these old-fashioned pancakes with crisp edges, or my classic ricotta pancakes. You can always skip eating out with these Cracker Barrel pancakes or this IHOP pancakes recipe. Need a smaller batch? Add blueberries to the buttermilk pancakes for 2 recipe.

Fluffy Blueberry Buttermilk Pancakes

Servings: 6

Prep Time: 8

Cook Time: 12

Total Time: 20

Use this time-tested recipe to make an incredible stack of fluffy blueberry buttermilk pancakes.

5 from 6 votes

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Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
Pinch salt
2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1 ½ cups blueberries, fresh or frozen

Instructions

Make the pancake batter:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
Pour the buttermilk into the middle of the bowl, and add the eggs and melted butter. Whisk the eggs first, breaking them up into the buttermilk, then work from the outside of the bowl in. Mix all the liquid ingredients with the dry ingredients until the flour is incorporated. The batter is on the thick side but not dense, with an airy and slightly lumpy feel.
Add the blueberries to the bowl, and with a rubber spatula, gently fold them into the batter.

Cook the pancakes:

Heat a large non-stick griddle, a cast-iron pan, or a non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ⅓ cup of batter per pancake.
Cook the first side for 2 minutes until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes over and cook for an additional 2 minutes (or slightly less). Do not press down with a spatula.
Remove the pancakes and serve immediately, or keep them warm in a 200F preheated oven until the remaining batter is cooked.

Serve & store:

Serve these blueberry butttermilk with butter and pancake syrup.
Leftover pancakes can be stored in the fridge in an airtight container for up to 3 days or frozen for up to 3 months. To reheat, microwave for 30 seconds to 1 minute or toast.

Notes

Make your own buttermilk by adding 2 tablespoons of white vinegar or fresh lemon juice to a large measuring cup. Add enough regular milk to fill it to the 2-cup line. Stir and allow the mixture to sit for 5 minutes before using.