Transform your home into an original pancake house with homemade Blueberry Buttermilk Pancakes. This classic breakfast recipe combines buttermilk pancake batter with plump, juicy blueberries for an unforgettable summer treat. Our foolproof tips and tricks for blueberry pancakes with buttermilk will keep your flapjacks from flopping.
We owe a lot to Ancient Greece – philosophy, democracy, math, medicine, and apparently even alarm clocks. While all those things are arguably important to modern life, all those things have also had some measure of negative impact on society as we know it. So if we’re voting on the best contribution of all time by ancient Greeks, I’m going with the pancake.
Pancakes never did nothin’ to nobody. Pancakes are all smiles and sticky fingers and rubbing your full belly moaning “oh my god, those were sooo goooood…” I hate waking up to an alarm clock, but I love waking up to pancakes.
Pancakes have outlasted civilizations. (Case in point, Ancient Greece). And I’ll give humans credit where credit is due – while we have completely botched the democratic process, over time we have managed to improve upon homemade pancakes. (Case in point, blueberry buttermilk pancakes.)
There’s No Better Summer Breakfast Recipe!
Since my palate usually determines my preferences, I keep a robust cache of breakfast recipes on hand that satisfy any savory or sweet craving. But, to everything, there is a season. And I would be remiss if I didn’t take full advantage of one of summer’s greatest bounties as often as possible while it’s here.
Pumpkin oatmeal pancakes are perfect school-morning fuel in the fall; gingerbread pancakes are a winter break staple; and while we love a sweet, summer strawberry pancake, blue is the reigning pancake-enhancing berry in my heart, and homemade blueberry pancakes with buttermilk are the reigning summer breakfast on my table.
But not just any old blueberries will do. I need plump, fresh blueberries – the kind only summer can bring. While frozen blueberries will do in a pinch – they actually outperform most other frozen fruit, and are perfectly serviceable in homemade buttermilk pancakes – nothing compares to that sweet/tart burst of fresh blueberry from a hot griddle.
Why Buttermilk Pancakes are SO Good!
They’re fluffier. Buttermilk is naturally acidic – much more so than regular cow’s milk – so when it reacts with the leavening agent (baking soda) you’ll get a higher rise than pancakes made with milk.
They’re super moist. In general, fats not only add moisture, but help neutralize gluten formation during cooking. (Note: also why you don’t want to overmix pancake batter.) But this means, the extra fat in buttermilk ensures your homemade blueberry pancakes are extra tender.
The flavor is superior – rich, with a bit of tang. It’s the perfect complementary flavor profile for sweet and slightly sour fresh blueberries.
Do’s and Don’ts for Perfect Homemade Buttermilk Pancakes!
- DO use the right skillet – we prefer non-stick or cast iron. Select a 12″ skillet to comfortably fit at least 3 quarter-cup pancakes without crowding, plus plenty of room for flipping.
- DO NOT over-mix the batter! Stop stirring as soon as the batter looks mostly mixed, then let it rest to allow any lumps to dissolve.
- DO allow the batter to rest at least 10 minutes. This allows any remaining small lumps to break down, and will give your leavening agent time to activate.
- DO test your skillet for readiness. Sprinkle a few drops of water over the pan, and if they skid around the surface, then evaporate, you’re ready. Proper temperature is vital – higher heat won’t cook blueberry buttermilk pancakes faster, it’ll only burn them.
- DO flip the pancakes once you see bubbles rise to the surface, then pop, AND once the edges of the pancake are set.
- DO NOT over-flip – blueberry buttermilk pancakes only need to be flipped once!
- DO use the right tools! An ice cream scooper is the perfect portion size for homemade buttermilk pancake batter – it’s easy, (mostly) mess free, and creates a lovely round shape for each pancake. A fish spatula deftly manages the delicate art of flipping.
How to Make Blueberry Buttermilk Pancakes
It doesn’t take much to master homemade Blueberry Pancakes with Buttermilk. Follow our step-by-step instructions to build your blueberry buttermilk batter the right way for a perfect summertime breakfast treat. Just make sure your bubbles – and your berries – burst!
- Whisk the dry ingredients in a large mixing bowl until evenly combined – flour, brown sugar, salt, and baking powder.
- Whisk the wet ingredients in a separate bowl until very well combined and frothy – melted butter, egg, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Gently fold the dry ingredients using a rubber spatula, mixing just until the batter is evenly moistened.
- Add the blueberries and gently stir until combined.
- Rest the batter for 10 minutes. Stir once more to break up any remaining small clumps.
- Heat a non-stick or cast iron skillet over medium to medium low heat.
- Pour three ¼ cup portions of batter into the heated skillet. Cook for 3-4 minutes until bubbles rise to the surface, then pop and remain. Also ensure the edges look set.
- Flip the pancakes and cook 2-3 minutes more, until cooked through./
- Remove the pancakes from the skillet and transfer to a 200°F oven to keep warm, or serve right away with your favorite toppings. Enjoy!
What to Serve with Blueberry Pancakes
- Serve with real maple syrup for a classic pancake breakfast. And if you’re going classic, keep it classic with a side of crisp bacon in the oven.
- Top with even more fresh blueberries, or any other summer berries of your choice. Or opt for a berry salad on the side.
- More of a sauce than a spread, berry compote is a perfect pancake topping. Dust with powdered sugar for an extra sweet touch.
Pancakes Your Way!
- For an extra dose of fiber, substitute up to half of the all-purpose flour with wheat flour.
- If you avoid processed sugars, substitute one tablespoon of honey for the sugar in this recipe.
- Make dairy-free pancakes. Substitute an equal amount of non-dairy milk for the cow’s milk (including buttermilk). We prefer oat milk or cashew milk for their thicker texture. Use light olive oil in place of the butter, but reduce to 3 tablespoons instead of 4. Be sure to use baking powder, not soda, when substituting non-dairy milk.
How to Store Pancake Batter
First and foremost, if you know you’ll be storing some of your homemade blueberry pancakes, we highly recommend cooking them all and freezing pancakes, rather than pancake batter – so much easier!
If you can’t cook them all in one session, do not store pancake batter in the refrigerator for more than 48 hours – there are raw eggs and dairy in the batter that can become compromised. Use buttermilk pancake batter within 24 hours of refrigerating to ensure safety and quality.
Now, you can freeze pancake batter. Scrape unused batter into a ziploc bag and remove as much air as you can, pressing flat as you go. Batter will keep for about a month. Defrost overnight in the fridge.
- While Cooking: Store pancakes on a baking sheet in a 200°F oven to keep pancakes warm in-between batches.
- In the Fridge: Store in an airtight container or ziploc bag in the refrigerator for up to 5 days. Reheat in the microwave for 45 seconds, until slightly steaming, or warm in the toaster for 1-2 minutes .
- In the Freezer: flash-freezing blueberry buttermilk pancakes will help them hold up longer. Arrange in a single layer on a baking sheet and transfer to the freezer for 1 hour, until firm. Store frozen pancakes for up to 3 months in a freezer bag. Defrost in the microwave for 30-second increments, flipping between each interval. Leave larger batches in the fridge overnight to defrost. Reheat as noted above.
Did you make these blueberry buttermilk pancakes? I’d love to know how they turned out! Leave a comment and a rating below.
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- 4 tbsp unsalted butter
- 1¼ – 1½ c buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1½ c all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tbsp brown sugar, or white sugar
- ½ tsp kosher salt
- 1 cup fresh blueberries
- Place butter in a medium mixing bowl or large measuring cup. Heat in the microwave on 50% power for 30-45 seconds, until the butter melts.
- Add the buttermilk, egg, and vanilla to the melted butter, then whisk until very smooth.
- Combine the flour, baking powder, baking powder, sugar, and kosher salt in a second, larger mixing bowl. Whisk until very well combined, then make a well in the center of the dry ingredients.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients until the batter just comes together; some small lumps are okay!
- Add the blueberries and gently fold into the batter using a rubber spatula.
- Rest the batter for 10 minutes, then give it one more stir. If the batter is too thick, add more buttermilk 1-2 tablespoons at a time; if the batter is too thin, add flour 1 tablespoon at a time. The consistency should be between the consistency of brownie batter and cake batter – thick, but pourable.
- Heat a 12” skillet over medium low heat; see Note 1. The skillet is heated to the correct temperature once you can sprinkle a few drops of water over the pan, and the droplets skid around the surface, then evaporate.
- Pour three ¼ cup portions of batter into the skillet, evenly spaced. Cook 3-4 minutes, or until the edges are set and bubbles rise to the surface of the pancake and remain after popping. Flip the pancakes (we like using a fish spatula!) then cook 2-3 minutes more.
- Use half all-purpose and half whole wheat flour.
- Use an equivalent amount of honey or agave in place of the sugar.
- In place of butter, use 3 tablespoons of light olive oil.