Buttermilk Pancakes are the kind that look right out of a brunch menu, but actually take little effort and result in a fluffier pancake that has a little acidity ripe for a dousing of syrup!

Are pancakes a fancy special occasion type dish in your home or are they something to make on a lazy day when you want something a little more special to start your day with?

Why you'll love this

Buttermilk

If you have never made buttermilk pancakes then you’ll not understand why this is such a fantastic reason to add to your batter. Firstly, the buttermilk is acidic which helps activate the baking powder and soda to create a fluffier interior. Secondly, it gives our pancakes this slight tang that most people seek out when squeezing lemon juice over their pancakes, here you have it right in your pancakes.

Blueberries

Okay, so blueberries aren’t a revelation for pancakes, but the sweet and tart blueberries go so well with these that they wouldn’t feel incomplete without them.

Stack of pancakes

Honestly, a stack of pancakes makes me feel like a kid again or make kids feel like today is a good day if it involves a plate of pancakes!

Ingredients and substitutions for 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.

Variations

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 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 enjoy

German Pancakes

Klatkager - Danish Rice Pudding Pancakes

Frisuelos con Crema Pastelera - Pancakes Filled with Custard

How to make:

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!