Light and fluffy Blueberry Buttermilk Pancakes. Super easy and quick to make—you’ll never need another recipe after trying these delicious pancakes!
How was your weekend? Did you try something new, relax, or eat something memorable? I managed to do a little of everything, and the highlight was a special Sunday breakfast: Blueberry Buttermilk Pancakes. Fluffy, buttery, golden at the edges and studded with fresh blueberries—just about the perfect start to the day.
Sometimes pancakes can be bland, dense, or even doughy in the middle. These pancakes avoid all of that. They’re light, tender, and easy to make with simple pantry ingredients—no tricks or uncommon items required.
Here’s a quick ingredient rundown and why each item matters: Flour provides structure and texture; baking powder and baking soda give lift for a fluffy crumb; salt enhances flavor; sugar sweetens and helps create golden edges; butter and eggs add richness and a tender texture; and buttermilk keeps the pancakes moist and light. No buttermilk on hand? Make a quick substitute by adding 1 tablespoon distilled vinegar to a measuring cup, filling to 1 cup with milk, and letting it sit for about 5–10 minutes.
I used blueberries, but these pancakes are equally good with chocolate chips, sliced strawberries, or left plain. Serve with warm maple syrup, a dollop of whipped cream if you like, and a strong cup of coffee—worth getting up for.
Blueberry Buttermilk Pancakes
Ingredients
- 1/3 cup unsalted butter, melted and cooled to room temperature
- 2 large eggs
- 2 cups buttermilk*
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup blueberries, fresh or frozen**
Instructions
- Allow the melted butter, eggs and buttermilk to come to room temperature. In a medium bowl whisk them together with the vanilla and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. Carefully fold the wet ingredients into the dry until almost combined, then fold in the blueberries. A few small lumps in the batter are fine.
- Heat an electric griddle to 350°F or warm a frying pan over medium heat. Grease lightly with non-stick spray or butter. Pour about 1/4 cup batter per pancake onto the surface, spacing them a few inches apart. When bubbles appear on the uncooked top (about 2–4 minutes), flip and cook another 2–4 minutes until both sides are golden brown.
Notes
**If using frozen blueberries, do not thaw them first.
Nutrition
Like this recipe? Rate and comment below!