If you’re in search of the perfect recipe for Blueberry Buttermilk Pancakes you’ve come to the right place!  These pancakes are super soft & fluffy, and fresh buttermilk gives them that perfect tanginess.  This recipe is loaded with fresh blueberries and just enough cinnamon to complement their flavor.  This recipe is a keeper!

Blueberry Pancakes.

I love pancakes of any kind.  For one thing, they’re so versatile!  Blueberry pancakes are just one of the many kinds of pancakes you can make, and probably one of the most popular.  When I decided to post a blueberry pancake recipe, all I did was reach grab my recipe for Sour Cream Buttermilk Pancakes, and make a couple of changes.  Just in case you’ve never made homemade pancakes, they are super easy to make and it literally takes 5 minutes to mix the batter.  I loaded these babies up with lots of blueberries.

Blueberry Pancakes.

INGREDIENTS FOR THIS RECIPE

  • 1 ½ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 2 eggs slightly beaten
  • 1 teaspoon pure vanilla
  • 2 tablespoons vegetable oil
  • 1 1/2 cups full-fat buttermilk*
  • 1 1/2 cups fresh blueberries
  • Butter for coating griddle

TIPS FOR MAKING PERFECT BLUEBERRY PANCAKES

  • Do not overmix the batter.  Mix the batter just long enough to incorporate the dry ingredients.  If the batter has small lumps in it, that’s okay.
  • Make sure your griddle is very hot.  If using an electric griddle, heat it to 350 degrees.  If using a regular skillet/griddle over a burner, use medium-high heat. Test the griddle by brushing it with butter.  It’s hot enough when the skillet sizzles when brushed with butter.  If it doesn’t sizzle, wait a few more seconds until it does.
  • Most people, even cooks on TV, say the first pancake is never a good one, and some people even pitch the first one that gets poured onto the griddle.  This is because they do not give their griddle time to get hot enough before pouring that first pancake.  You should never have to pitch a pancake.
  • Decide how big you want your pancakes to be.  If you’re not really experienced in flipping pancakes, you might want to make yours on the smaller side so they’re easier to flip.  Use a measuring cup or cookie scoop to make each one the same size.  I used a 1/2 cup measuring cup to pour the batter in the pictures above.  This recipe makes 6 large pancakes when using a 1/2 cup measuring cup.  After you pour the batter, you can use a spoon or the bottom of your measuring cup to slightly spread the batter out a little more.  That’s what I do.  When I’m making small silver dollar pancakes for my grandchildren, I use a medium-size cookie scoop.  Also, Martha Stewart makes a 1/2 cup cookie scoop which works great.
  • Once you’ve poured the batter onto the griddle, drop blueberries on top of each pancake.  Note:  Use your fingers to lightly press down on the blueberries.  This is important.  It keeps the blueberries inside of the batter and when you flip the pancakes, it keeps blueberries from sticking to the griddle.
  • Don’t flip the pancakes until you see several air bubbles form on the batter, (see the picture above).  It usually takes about 1 minute per side.  To see if the second side is done, raise up the edge of the pancake with a pancake turner and if it’s golden brown on the underside, it’s done.  I like to butter the tops, while the pancakes are on the griddle, and waiting for the undersides to get done.
Blueberry Pancakes.

CHECK OUT THESE OTHER GREAT PANCAKE RECIPES…

Zucchini Pancakes

Buttermilk Pancakes with Strawberry Compote 

Buttermilk Pancakes with Cherry Compote

Lemon Ricotta Pancakes  

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

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Blueberry Buttermilk Pancakes

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  • Author: Cindy Gibbs
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American
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Description

These Blueberry Pancakes are simply loaded with blueberries and they are soft & fluffy.  A small amount of cinnamon is added to complement the blueberries.  They are delicious!

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 2 eggs slightly beaten
  • 1 teaspoon pure vanilla
  • 2 tablespoons vegetable oil
  • 1 1/2 cups full-fat buttermilk*
  • 1 1/2 cups fresh blueberries
  • Butter for coating griddle

Instructions

  1. Preheat a griddle to 350 degrees.
  2. Combine dry ingredients in a medium bowl and whisk or use a fork to blend.
  3. In a separate bowl, combine eggs, vanilla, oil, and buttermilk.
  4. Add the flour and wet mixtures together and mix until incorporated but do not over mix. The mixture will be slightly lumpy.
  5. Brush some butter onto the preheated griddle.
  6. Pour batter, depending on the size you prefer, onto the hot griddle.  I use a 1/2 cup measuring cup.
  7. Sprinkle some blueberries over each pancake.  Use your fingers to lightly press the blueberries into the dough.  This helps keep the blueberries from sticking to the griddle once you flip the pancakes.
  8. Flip pancakes once you see air bubbles forming on the tops.
  9. Remove from the griddle when the bottoms are golden brown and slather with butter.
  10. Serve with warm maple syrup or the syrup of your choice.