These sky-high blueberry pancakes are ultra moist, fluffy, and studded with juicy berries in every bite. Make a batch this weekend and freeze the leftovers for easy reheating during the week.
This is a quick and easy, no-frills recipe perfect for pancake purists. No fancy ingredients, no unnecessary mix-ins — just buttery, fluffy pancakes chockfull of blueberries.
In This Post
Tangy buttermilk keeps the pancakes super tender and gives them a serious lift as they cook to gold brown perfection, while the blueberries soften and become almost jam-like on the hot skillet.
Make a batch of buttermilk blueberry pancakes this weekend and freeze the leftovers for fast reheat-and-go breakfasts during the week. Pair them with mini egg bites, bacon, or breakfast sausage for some protein and you’ve got a breakfast I guarantee you’ll never tire of.
Why You’ll Love This Recipe
- This is a quick and easy blueberry pancake recipe that’s made with just 8 basic ingredients and comes together in under half an hour.
- There’s a whopping 2 cups of blueberries in this recipe, which ensures that every single bite is loaded with fresh blueberry flavor.
- It’s a flexible recipe that can be made with fresh or frozen blueberries.
- Pancakes freeze like a dream and can be reheated in the microwave or toaster on busy mornings.
What’s in This Recipe?
- All-purpose four — fluff the flour with a fork before spooning it into your measuring cup
- Baking powder and baking soda — use both to make the fluffiest pancakes of your life
- Salt — I used kosher salt, but if you only have table salt you’ll need to use a little less than the recipe calls for
- Eggs — help bind the batter together
- Buttermilk — the acidic buttermilk reacts with the alkaline baking soda to create tons of carbon dioxide bubbles in the batter, which translates to light and fluffy pancakes
- Butter — melt the butter, then let it cool before adding to the batter (if it’s too hot, you’ll scramble the eggs!)
- Blueberries — use fresh or frozen, depending on the season
Find the complete recipe with measurements below.
Ingredient Substitutions
- Buttermilk — replace with a mixture of regular milk and lemon juice or white vinegar (measure out just shy of 2 cups of milk, top off with your choice of acid, then let sit for 10 minutes before using)
- Flour — you should be fine to use a gluten-free all-purpose flour alternative
- Butter — swap with an equal amount of oil for slightly moister, denser pancakes
How to Make Blueberry Pancakes
- Whisk together the batter. Use two separate mixing bowls to combine the wet and dry ingredients. Then, pour the wet ingredients into the dry.
- Add the butter and blueberries. Add the melted butter to the batter before gently folding in the blueberries.
- Let rest. Set the pancake batter to the side for about 15 minutes. Meanwhile, start preheating your griddle or skillet.
Heidi’s Tip: The rest period gives the flour time to soak up the wet ingredients and also helps the gluten relax. This creates super moist and fluffy pancakes.
- Measure out the batter. Add a pat of butter to your preheated griddle to prevent the pancakes from sticking. Use ⅓ cup of batter to make each pancake, taking care not to overcrowd the griddle.
- Flip when bubbles form on top. You’ll know the pancakes are ready to flip when the tops are covered in lots of little bubbles. Flip the pancakes only once, cooking them for about 3 minutes per side.
- Keep the pancakes warm. You’ll have to cook the batter in several batches. To keep the pancakes warm until you’re ready to serve them, place them on a baking sheet in a 250ºF oven. (Try to avoid stacking them so you don’t squish any.)
FAQs
Fresh berries are always preferred, but if a blueberry pancake craving hits in the dead of winter then go ahead and use frozen.
Add the frozen berries directly to the pancake batter, noting that they’re prone to bleeding and will turn the pancakes a blue-green color. If that bothers you, sprinkle the blueberries onto the pancakes once the batter touches the hot griddle. This will prevent the blueberries from turning the pancakes blue.
I like to add my berries straight to the pancake batter. This saves me from having to frantically ladle the batter onto the griddle, sprinkle with berries, flip, repeat.
However, if you’re using frozen blueberries you might prefer to add them to the pancakes as they cook. Frozen berries tend to bleed into the pancake batter as it sits on your counter, which I know a lot of people don’t like.
We love topping these pancakes with butter, pure maple syrup or honey, and a dusting of powdered sugar.
You could also top them with blueberry compote, refrigerator jam, pomegranate syrup — you name it.
Storage and Reheating Tips
Let the blueberry buttermilk pancakes cool completely before sealing in a zip-top bag. They’ll last up to 5 days in the refrigerator or 3 months in the freezer.
We prefer reheating our pancakes in the toaster; the edges get slightly crisp while the inside remains moist and fluffy. But 30 to 45 seconds in the microwave will also do the job.
What to Serve With Blueberry Pancakes
- Eggs — Bacon Broccoli Potato Frittata, Egg Muffins, Goat Cheese and Asparagus Frittata, or Poached Eggs
- Fruit — Mixed Berry Salad or Watermelon Blueberry Fruit Salad
- Smoothies — Mango Smoothie, Peach Smoothie, or Green Smoothie
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 2 cups buttermilk
- ¼ cup butter, melted and cooled, plus 1-2 tablespoons for cooking
- 2 cups blueberries
Instructions
- In a large bowl, add the flour, baking powder, baking soda, and salt and toss with a fork to combine. In another bowl, whisk the eggs and buttermilk until blended. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix quickly until smooth. Fold in the ¼ cup melted butter and blueberries. Set aside for 15 minutes at room temperature for the flour to hydrate.
- Heat a large non-stick skillet or griddle over medium heat. Add a drizzle or melt a dollop of the butter in the skillet, tilting the pan to coat. Add about ⅓ cup batter for each pancake, spreading the blueberries evenly over the batter. Cook until the underside is golden and the top is dotted with bubbles, about 3 minutes. Use a spatula to flip and cook the other side until lightly browned, about 3 minutes longer.
- Transfer to a plate and keep warm or place on an oven-proof baking dish in a preheated 250°F oven. Repeat with the remaining batter, adding more butter to the skillet or griddle as needed. Serve with more butter, maple syrup, honey, or a dusting of powdered sugar.
Nutrition
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El
Heidi – which kosher salt do you use? I know that different brands have different sized crystals, which can make a difference in the amount to be used. I found that out the hard way!! Thx – El
Hi El! I always use Diamond Kosher salt. The crystals aren’t as large as Morton Kosher salt and dissolve a bit quicker. If using table salt, you’ll want to adjust the amount by about half. Enjoy!
El
Thanks, Heidi. I’ll make a note of that. Cheers, El