Blueberry Buttermilk Pancakes

Loads of fluffy pancakes with fresh blueberries all cooked up to a golden brown and doused with maple syrup makes me a very happy gal. What is one of your favorite things for breakfast? For me, it is when Ken makes his Blueberry Buttermilk Pancakes recipe.

We have had this pancake recipe in our possession for years and years and it is the one he always uses when he is treating us to these amazing pancakes. Also, try our Healthy Breakfast Cookies, Easy Breakfast Quesadillas, or Maple Pecan Sheet Pan Pancakes for another great breakfast idea. Or if you want more blueberry recipes then try our amazing Blueberry Crumble Pie. 

The Best Blueberry Buttermilk Pancakes 

How do you make the best blueberry buttermilk pancakes? Use our recipe of course for the best buttermilk pancakes, hehe! But truly these pancakes are the best, fluffy, with crispy edges and big juicy blueberries in the middle. Add more when you are serving as you see. 

Add a pat of butter and sprinkling of sugar, that is how I have eaten then for years. Wasn’t a fan of pancake syrup growing up and maple syrup was scarce. Today I like to pour on the real maple syrup; I enjoy that so much now. 

I have never been a fan of pancake mixes and we have always made our pancakes from scratch. They are quick and easy to make and always turn out light and fluffy. 

How to Make Blueberry Buttermilk Pancakes

In a large bowl whisk together the dry ingredients, flour, sugar, baking powder, baking soda, and salt. Now add in the wet ingredients, eggs, buttermilk and the 4 Tbsp. melted butter. Whisk to combine but the batter should still have small to medium lumps.

How to Add Blueberries To Pancakes

We have tried mixing blueberries right into the batter but then you end up with some pancakes that are loaded with blueberries while others have only a few or none. Scattering them on before the first flip allows you to have a perfect pancake every time. 

Heat your oven to 200F so that the pancakes can stay warm while you make additional batches. Heat a griddle or large frypan and add a small amount of butter. Ladle about 4 oz. or 1/2 cup of batter about 2 inches apart. This will make for larger pancakes, about 6 inches. Reduce for smaller ones. Scatter tops with blueberries.

When the pancakes bubble on top and are slightly dry around the edges they are ready to be flipped. Cook an additional minute or until golden brown. Plate on an ovenproof dish and keep warm. Repeat with the remaining batter.

Serve with butter, sugar, maple syrup and fresh fruit or bacon.

Fluffy Buttermilk Pancakes

Want them to be fluffy like these ones? Here are a few tips for fluffier pancakes. 

1. Do not overmix the batter. Over mixing will leave you with tough pancakes. Your batter should still have lumps. 
2. Let the batter rest for 10-15 minutes while you heat the oven, get the griddle ready, etc. 
3. Wait to see bubbles on the pancakes before flipping. This will also ensure the other side is nicely browned. 
4. Flip your pancakes only once, otherwise, this will deflate your pancakes with too much movement. 

Fresh or Frozen Blueberries? Which Should You Use?

I use fresh or frozen blueberries interchangeably. Use fresh when they are in season and plump and sweet. Then use frozen blueberries when fresh is not only expensive but the berries can be very sour too. 

One thing to note though, don’t thaw the frozen blueberries before using. Just use them straight out of the bag frozen. They will then stay whole, intact and juicy in your pancakes. You may get a more of a bleed of blueberry color to your pancakes but that sure doesn’t hurt them. 

Can You Freeze Blueberry Buttermilk Pancakes?

Yes, you can, we do this all the time. Once you have had your feast of pancakes and there are still some leftover, or you purposefully made extras. Let your pancakes cool completely in a single layer.

Wrap the pancakes individually in plastic wrap and store them stacked in your freezer. Pancakes should be used within 2-3 months.

Or if you are going to use them up quickly then place them flat into a container with a lid and freeze. Use these pancakes within a few days of freezing. 

How To Reheat Frozen Pancakes

Once pancakes are frozen they are very easy to reheat! If you have a toaster oven just simply put them on your toaster setting and in the time it takes to make toast your pancakes are heated. This gives you a lovely result and not a soggy pancake. 

You can also microwave your pancakes. Place them on a microwave-safe dish and heat for 1 to 1 1/2 minutes or until heated through. Your pancakes will be soggier using this method but still good. You can also place the pancakes between paper towels to absorb some of the heat and heat for shorter intervals like 20 seconds until heated through. 

Lastly, you can heat them in a conventional oven on a baking sheet. Cover the tray with foil so the pancakes don’t dry out and heat in a 375 F oven for 8 to 10 minutes. 

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Blueberry Buttermilk Pancakes

Tara Noland

Loads of fluffy pancakes with fresh blueberries all cooked up to a golden brown and doused with maple syrup will make your family very happy.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 9 – 6 inch pancakes

Calories 252 kcal

Ingredients

 

• 2 cups all-purpose flour
• 2 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 Tbsp. sugar
• 2 large eggs lightly beaten
• 3 cups buttermilk
• 4 Tbsp. butter melted plus more for the griddle
• 1 cup fresh or frozen blueberries
• Toppings butter, sugar, maple syrup and serve with fresh fruit or bacon

Instructions

 

• In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add in the eggs, buttermilk and the 4 Tbsp. melted butter. Whisk to combine but the batter will still have small to medium lumps.
• Heat your oven to 200F so that the pancakes can stay warm while you make additional batches.
• Heat a griddle or large frypan and add a small amount of butter. Ladle about 4 oz. or 1/2 cup of batter about 2 inches apart.
• This will make for larger pancakes about 6 inches. Reduce for smaller ones. Scatter tops with blueberries.
• When the pancakes bubble on top and are slightly dry around the edges they are ready to be flipped. Cook an additional minute or until golden brown. Plate on an ovenproof dish and keep warm. Repeat with the remaining batter. Serve with butter, sugar, maple syrup and fresh fruit or bacon.

Equipment

Hidden Springs Organic Vermont Maple Syrup, Grade A Dark Robust (Formerly Grade B), 32 Ounce, 1 Quart, Family Farms, BPA-free Jug

Cuisinart GR-5BP1 Electric griddler, GR-5B, Stainless Steel

GreenPan Lima 11″ Ceramic Non-Stick Square Griddle, Grey – CW000190-002

Nutrition

Serving: 1Calories: 252kcalCarbohydrates: 32gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 65mgSodium: 678mgFiber: 2gSugar: 9g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!