Buttermilk Blueberry Pancakes
These Buttermilk Blueberry Pancakes are thick, fluffy, and bursting with juicy blueberries. Made with real buttermilk for the perfect rise and tender texture, this buttermilk blueberry pancakes recipe is ideal for weekend brunch, holiday mornings, or make-ahead breakfasts.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Optional Add-Ins:
- 1 teaspoon lemon zest
- Pinch of cinnamon
Instructions
- Preheat
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined (small lumps are fine).
- Fold in blueberries carefully.
- Do not overmix.
- Cook
- Pour about ¼ cup batter onto the hot griddle.
- Cook for 2–3 minutes until bubbles form on the surface.
- Flip and cook another 1–2 minutes until golden brown.
- Repeat with remaining batter.
- Serve
- Serve warm with maple syrup, butter, powdered sugar, or fresh berries.
Notes
- Do not overmix to keep pancakes fluffy.
- If using frozen blueberries, do not thaw.
- Toss blueberries lightly in flour to prevent sinking.
- Store leftovers in refrigerator up to 4 days.
- Freeze in a single layer up to 2 months and reheat in toaster or microwave.