Blueberry Buttermilk Pancakes
These soft and fluffy blueberry buttermilk pancakes have a hint of cinnamon, a bit of delicious nuttiness from whole wheat flour, and bursts of sweet berries in every bite.
On weekend mornings you can usually find us at the kitchen table, still in our pajamas, eating breakfast together as a family. There’s often pancakes involved, and a pile of bacon or sausage too.
We love our famous buttermilk pancake recipe, and this blueberry variation is one of our faves, too! Especially in the summer when blueberries are in season.
Table of Contents
- The best blueberry pancake recipe
- Ingredients you’ll need
- How to make blueberry buttermilk pancakes
- My best pancakes tips
- More pancake recipes
- Get the blueberry pancakes recipe
The best blueberry pancake recipe
Not only are these pancakes packed full of fresh blueberries, but there’s also a hint of cinnamon and some whole wheat flour too. I add just enough whole wheat flour to give them some heartiness, but not so much that it weighs them down.
The pancakes are thick, light and fluffy, perfect for topping with butter and real maple syrup (or your favorite toppings). I swear, these are the best blueberry pancakes!
Ingredients you’ll need
How to make blueberry buttermilk pancakes
- Combine dry ingredients. Whisk together the flour, wheat flour, sugar, baking powder, baking soda, cinnamon and salt together in a large bowl.
- Combine wet ingredients. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Mix it all together. Add the wet ingredients to the dry ingredients and combine with a whisk or spoon until almost completely combined.
- Fold in blueberries. Add berries and carefully stir with a spatula just until blueberries are evenly distributed through the batter. Do not over mix the batter! It’s okay if it’s a little lumpy, as this will produce a more tender pancake.
- Cook. Preheat a large skillet or griddle to medium high heat and add a pat of butter, and then add batter in roughly 1/3 cup portions. Cook until the edges are dry and bubbles on the top start to burst, about 1-2 minutes. Flip and cook for another minute or 2 on the other size.
- Keep warm in the oven or serve immediately. If you aren’t ready to enjoy these pancakes right away, keep them warm in a 200°F oven.
- Top as you like! Butter and maple syrup are a classic choice, but feel free to add your favorite toppings.
baking tip:Why lumpy pancake batter is good
Mix the batter only until all visible streaks of dry ingredients are gone, but some lumps remain. Lumps in your batter won’t do any harm!
My best pancakes tips
- This recipe can be made with either fresh or frozen blueberries. If using frozen blueberries, do not thaw, use straight from the freezer.
- Be sure you do not overmix the batter or your pancakes will be flat and not as fluffy. Mix only until just uniform.
- The batter will be very thick, and that’s okay! Thick batter means tall pancakes. Measure your flour correctly so the batter isn’t too thick. You can always add more buttermilk a tablespoon at a time if needed.
- Adding melted butter to cold eggs and buttermilk will cause the butter to harden into little bits (that won’t actually change the cooked pancakes), and if you want to avoid that have your other wet ingredients at room temperature, or add melted butter separately when you combine the wet and dry ingredients.
- I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior. Any griddle, heavy-bottomed skillet or nonstick pan with straight sides will work also.
- Adding more butter to the pan with each batch of pancakes you make adds even more flavor. However, if the pan is too hot the butter can burn, so adjust heat as needed.
- To keep pancakes warm and crisp while you work, place them in a single layer on a baking sheet pan in a 200°F oven.
- Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat frozen pancakes in the toaster.
More pancake recipes
Note: Recipe was originally published February 2015.
Get the blueberry pancakes recipe
Blueberry Buttermilk Pancakes
- 1 ½ cups all-purpose flour (195 grams)
- ½ cup whole wheat flour , or more all-purpose flour (65 grams)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups buttermilk , well-shaken
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter , melted
- 1 dry pint fresh or frozen blueberries
- In a large bowl, combine the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Preheat a skillet over medium heat and grease with butter or oil. Pour ¼-½ cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
- Serve immediately or keep warm in a 200°F oven until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.