Start your day off right with these fluffy and delicious Blueberry Buttermilk Pancakes. Made with simple ingredients like flour, eggs, buttermilk and blueberries, these pancakes are easy to make and perfect for a cozy weekend breakfast.
What makes these pancakes so irresistibly good is their simplicity. The recipe is incredibly easy to follow, ensuring that even the most novice of chefs can whip up a batch in no time.
The subtle tanginess from the buttermilk adds a unique twist, elevating the taste to a whole new level. Whether you prefer a classic combination of fresh fruit and syrup or want to get creative with toppings like whipped cream and a sprinkle of powdered sugar, you can truly make these pancakes your own.
Why you'll love this
Fluffy and Delicious
These blueberry buttermilk pancakes are light, fluffy, and delicious, making them the perfect breakfast or brunch option. The buttermilk in the recipe gives the pancakes a slightly tangy flavor that is sure to satisfy your taste buds.
Easy to Make
These pancakes are incredibly easy to make with my step-by-step instructions. You can make them with simple ingredients found in your pantry and fridge. Plus, you can customize them with your favorite toppings like fresh fruit, syrup, or whipped cream.
These pancakes are versatile and can be enjoyed in a variety of ways. They are perfect for a cozy weekend breakfast or brunch or even as a healthier, but lazy dinner with the blueberries in the center. They are a great option for anyone looking for a classic, easy-to-make pancake recipe.
Ingredients and substitutions for Blueberry Buttermilk Pancakes
- Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that buttermilk and egg moisture giving us a nice smooth batter that isn’t too runny.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our batter and add sweetness without adding additional flavors to the batter. You could substitute with light brown sugar or raw sugar, though this might affect the flavor of the pancakes.
- Baking powder and soda: These two ingredients help our pancakes rise and gives them that fluffy interior.
- Buttermilk: Most importantly, the buttermilk helps to activate our baking soda, however, it also adds acidity and necessary moisture to our pancakes which would usually come from milk in standard pancakes. It is recommended to use proper buttermilk here as this has the appropriate cultures needed for the recipe.
- Eggs: As well as adding structure to the pancakes, the eggs bind everything together so are essential.
- Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work
See recipe card for quantities.
How to make Blueberry Buttermilk Pancakes:
Place the flour, baking powder, baking soda and sugar into a bowl and stir to combine.
Make a well in the center.
In a separate bowl, place the buttermilk and eggs and whisk until the eggs have broken and the mixture is well combined.
Pour the wet ingredients into the dry ingredients and whisk slowly to form your thick batter.
Toss in the blueberries and stir to combine.
Set aside to rest for 15 minutes.
Heat a heavy based skillet or frying pan on medium low heat and toss in a teaspoon of butter, stirring it until melted.
Take ½ a ladleful of your batter and gently pour into your skillet, allow to cook until bubbles have formed on the edges of the pancake and it holds it’s shape when you slide a spatula underneath, approximately 2 minutes.
Flip and cook the remaining side until both sides are golden.
Place onto a plate and continue cooking the remaining pancakes until your batter is empty.
Plate up and serve with a heavy pouring of maple syrup.
You can definitely change up the dish by changing the following:
Other berries - you could switch up with raspberries or blackberries instead of the blueberries here.
Lemon zest: Add a dash of lemon zest to your pancakes to add a depth of flavor if you don't have any blueberries on hand.
Equipment needed to make this
Mixing bowls: A medium mixing bowl is perfect to mix your batter, however, you will need a second bowl or a measuring jug to mix your wet ingredients before creating the thick batter.
Whisk: You only need a whisk to form the smooth batter thanks to adding the wet ingredients into the dry.
Heavy based frying pan: A heavy based frying pan will heat well and keep the heat, even on a low temperature to make those outer edges golden and resulting in fluffy pancakes.
FAQ's for the best Blueberry Buttermilk Pancakes
Do my blueberries have to be fresh for these buttermilk pancakes?
Nope! You can use frozen ones that have been defrosted in lukewarm water for 5 minutes to get them to room temperature. Defrosted blueberries will be slightly limp, but we don’t mix the batter too much once they are added resulting in them remaining whole.
Can I substitute with homemade buttermilk for pancakes?
Homemade buttermilk is usually more curdled thanks to the acidity from vinegar or lemon juice as opposed to smooth and tangy, however, this works in non baked goods such as pancakes, so you can definitely substitute.
More pancake recipes you’ll enjoyPrint
This recipe for fluffy blueberry buttermilk pancakes comes together quick for a stack that will have satisfy those hunger cravings.
240 grams / 1 ½ cups plain flour
4 grams / 1 teaspoon baking powder
5 grams / 1 teaspoon baking soda
100 grams / ½ cup superfine/caster sugar
303 grams / 1 ¼ cups buttermilk
110 grams / 2 large eggs, room temperature
166 grams / 1 cup blueberries
- Place the flour, baking powder, baking soda and sugar into a bowl and stir to combine.
- Make a well in the center.
- In a separate bowl, place the buttermilk and eggs and whisk until the eggs have broken and the mixture is well combined.
- Pour the wet ingredients into the dry ingredients and whisk slowly to form your thick batter.
- Toss in the blueberries and stir to combine.
- Set aside to rest for 15 minutes.
- Heat a heavy based skillet or frying pan on medium low heat and toss in a teaspoon of butter, stirring it until melted.
- Take ½ a ladleful of your batter and gently pour into your skillet, allow to cook until bubbles have formed on the edges of the pancake and it holds it’s shape when you slide a spatula underneath, approximately 2 minutes.
- Flip and cook the remaining side until both sides are golden.
- Place onto a plate and continue cooking the remaining pancakes until your batter is empty.
- Plate up and serve with a heavy pouring of maple syrup.
- Dig in!
Recipe by Roamingtaste
- Serving Size: 3 pancakes
- Calories: 478 calories per serve
Keywords: breakfast, berry recipe, blueberry pancakes, pancakes