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Stack of blueberry buttermilk pancakes topped with berry sauce and surrounded by fresh blueberries.

Blueberry Buttermilk Pancakes

Jennifer Ryan
Fluffy blueberry buttermilk pancakes, golden and bursting with fresh berries. Perfect for a cozy breakfast or weekend brunch!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6
Calories 286 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Melt the butter in a small pan over low heat or in the microwave, then let it cool slightly.
    45 Grams Unsalted butter
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Stir briefly to mix.
    210 Grams All-purpose flour, 2 Tablespoons Superfine sugar, 2 Teaspoons Baking powder, 1/8 Teaspoon Salt
    A bowl of flour with a whisk resting inside, ready for pancake preparation.
  • In a separate bowl, whisk together the melted butter, vanilla extract, eggs, and buttermilk until smooth and well combined.
    1 Teaspoon Vanilla extract, 2 Eggs, 240 ml Buttermilk, 250 Grams Fresh blueberries
    A bowl of mixed buttermilk pancake batter with a whisk resting inside.
  • Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. The batter should be thick, so avoid overmixing.
    A bowl of pancake batter ready for cooking.
  • Carefully fold in the fresh blueberries.
    Bowl of pancake batter with blueberries on top, ready to be cooked.
  • Heat a frying pan over medium-low heat. Add about 1 teaspoon of butter and melt, then spread evenly across the pan using a paper towel.
    Butter
  • Spoon about 2/3 cup of batter into the center of the pan and gently spread into a circle.
  • Cook for 1-2 minutes, or until the underside is golden brown. Flip and cook for another 1 minute, until the second side is golden.
    A blueberry buttermilk pancake cooking in a skillet.
  • Remove the pancake and repeat with the remaining batter, adding more butter as needed.
  • Serve immediately while warm and enjoy your fluffy blueberry pancakes.
    Fluffy blueberry buttermilk pancakes topped with berry sauce and surrounded by fresh blueberries.

Notes

Tips and Tricks
  • Even cooking: Use medium-low heat to prevent the pancakes from burning while ensuring the center cooks through.
  • Don’t overmix: Folding gently keeps the pancakes light and fluffy. Overmixing makes them dense.
  • Fresh vs frozen blueberries: Fresh blueberries work best, but if using frozen, fold them in gently and do not thaw completely to avoid watery batter.
  • Keep warm: Place cooked pancakes on a plate in a low oven (around 90°C/200°F) while finishing the rest.
  • Serving ideas: Top with maple syrup, extra butter, or a handful of additional blueberries for an indulgent breakfast.

Nutrition

Calories: 286kcalCarbohydrates: 39gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 80mgSodium: 270mgPotassium: 148mgFiber: 2gSugar: 10gVitamin A: 414IUVitamin C: 4mgCalcium: 143mgIron: 2mg
Keywords blueberries, blueberry, blueberry pancakes, blueberry recipe, breakfast ideas, brunch, easy to make pancakes, fluffy pancakes, pancake, pancakes
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