Fluffy Blueberry Buttermilk Pancakes Recipe  (Quick and Easy)
Stop right there. These are the easiest, fluffiest, tangiest, most tender blueberry buttermilk pancakes.
You need them in your life—stat.
The best way to make buttermilk blueberry pancakes. Blueberry pancakes from scratch are the best weekend breakfast or brunch option!
BEST BLUEBERRY PANCAKES WITH MAPLE
Don’t the words “blueberry buttermilk pancakes” conjure up the most lovely scene? That slanted early-morning light.
Coffee is brewing. When the batter hits the hot griddle, it emits a distinct aroma and sizzle.
Blueberry pancakes are the epitome of a cozy morning with a nice waterfall of maple syrup. And, if we do say so ourselves, this recipe is pretty perfect.
The crumb is light and fluffy, with the perfect amount of tenderness. These are lightly sweet, with a tangy blueberry accent.
The flavor simply explodes when topped with pure maple syrup.
WHY THESE ARE THE PERFECT BLUEBERRY BUTTERMILK PANCAKES?
One of my favorite aspects of being a recipe developer is that we get to create recipes that work for us.
As a result, we’ve optimized this blueberry buttermilk pancakes recipe to be as close to perfect as possible. Here are a few of our favorite aspects of this recipe:
- The ingredient list is relatively short. It has a short ingredient list when compared to other blueberry buttermilk pancake recipes: 8 ingredients plus salt.
- There’s no need to melt butter. I despise melting butter for pancake batter (an odd pet peeve, I know). I just want to get everything together as quickly as possible, without having to use my microwave or stovetop. This recipe calls for neutral oil, which is much easier to work with: simply pour it in and go!
- A small time investment yields a large return. Because of these improvements, making these pancakes is very simple and quick: and the flavor is so delicious that you’ll be glad you did.
HOW TO MAKE BLUEBERRY PANCAKES?
Here are a few tips to make the best fluffy homemade pancakes:
- Don’t overwork the batter! This is extremely important. Mixing the batter for an extended period of time will result in tough pancakes, and no one wants tough pancakes! Don’t worry about lumps if you barely combine the wet and dry ingredients.
- Use the spoon and level method to measure the flour rather than the scoop method. That is, spoon the flour into the measuring cup, then level it with a knife. This will help you avoid adding too much flour to the batter, which will result in dense, rather than fluffy, pancakes.
- Check that your pan is not too hot. I usually keep my pan on medium or just below medium heat. If your pan is too hot, you will get a burned pancake with a raw center. Keep an eye on this and adjust the heat as needed while cooking – you may need to reduce it.
- Make use of buttermilk! Because of how it reacts with the baking soda, buttermilk helps make your pancakes fluffy. It also makes your pancakes softer.
WHAT DOES BUTTERMILK DO IN PANCAKES?
Buttermilk isn’t exactly a common pantry item. What is it about buttermilk that makes it so delicious in pancakes?
It gives the pancakes a tangy flavor, but it also helps to make them light and fluffy.
We recommend purchasing a carton of buttermilk for this recipe; we had one left over from making our Buttermilk Biscuits.
WHAT’S A BUTTERMILK SUBSTITUTE?
Can you make these pancakes if you don’t have any buttermilk on hand?
Yes. You can make a buttermilk substitute that isn’t exactly the same but comes close!
The most common buttermilk substitute is milk combined with an acid, such as lemon juice or white vinegar.
This replicates the tang and acidity of buttermilk. Here’s how to go about it:
- 1 scant cup milk + 1 tablespoon lemon juice or white vinegar
- Allow for a 5-minute rest before using.
WHAT’S THE BEST WAY TO ADD BLUEBERRIES TO PANCAKES?
This may appear to be a silly question. But, if you’re anything like me, you didn’t grow up eating blueberry pancakes, and you certainly didn’t eat them in college.
So you don’t know the answer to the following critical question:
Should I add blueberries to the pancake batter or after they’ve been cooked?
After the pancakes have been placed on the griddle! The best way to ensure even blueberry distribution is to place the blueberries directly on top of the pancakes while they are still on the griddle.
Putting them in the batter results in lumpy pancakes with uneven distribution.
When you add blueberries to pancakes on the griddle, you’ll notice that the “top” side of the pancake doesn’t really show the blueberries.
That’s fine! When you cut through the middle, you can see them.
FRESH OR FROZEN BLUEBERRIES?
Blueberry pancakes can be made with either fresh or frozen berries.
If using frozen berries, simply sprinkle them on top of the pancake; there’s no need to thaw them first.
CAN YOU FREEZE AND REHEAT PANCAKES?
Yes! To prevent sogginess, cool your pancakes completely in a single layer on a baking sheet fitted with a cooling rack.
Then, wrap each one individually in plastic wrap and store in a freezer bag.
If you have freezer space, you can leave them on the baking sheet and place the entire thing in the freezer to solidify.
Then wrap each pancake individually in plastic wrap or place a piece of parchment paper between each one and store in a freezer bag. Pancakes should be consumed within the next 1-2 months.
HOW TO REHEAT FROZEN PANCAKES?
Here are three ways to reheat frozen pancakes:
What is the best way to reheat pancakes in the oven?
- Preheat the oven to 350°F and warm the pancakes for about 10 minutes on a baking sheet covered in foil.
What is the best way to reheat pancakes in the microwave?
- Place up to 6 pancakes on a microwave-safe plate in a single layer. For 1-2 pancakes, reheat for 20 seconds, and for 4-6 pancakes, reheat for 60 seconds.
What is the best way to reheat pancakes in the toaster?
- It’s not the best method, but it’s quick. Toast one pancake in each slot on the light setting. This method is more likely to cause your pancakes to dry out.
Fluffy Blueberry Buttermilk Pancakes Recipe  (Quick and Easy)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
Blueberry pancakes from scratch are the best weekend breakfast or brunch option!
- 2 eggs large
- 1 and 1/2 cups buttermilk
- 2 teaspoons vanilla extract optional
- 3 tablespoons melted butter
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup blueberries fresh or frozen
- Serve with Maple Syrup
- Melt the butter in a large frying pan over medium-low to medium heat. Grease the pan with butter or oil. When the temperature is high enough, a drop of water will skitter across the surface and evaporate immediately.
- Set aside the flour, salt, baking powder, baking soda, and sugar.
- Whisk the eggs, buttermilk, and vanilla extract until light and foamy. Incorporate the melted butter.
- Stir the dry ingredients into the wet ingredients just to combine. Don’t overwork the mixture; a few lumps are fine.
- Pour the batter into the prepared pan in 1/4 cup increments. Top with 1-2 tablespoons of berries.
- Cook the pancakes for 2-3 minutes, or until bubbles form on top and the sides begin to set. Cook for another 2 minutes, or until golden brown on the other side.
- Serve immediately, or keep in a 200° oven on a baking sheet with a cooling rack. Serve with additional blueberries, butter, and maple syrup on the side.
It’s okay if the batter is thick. Thin with 1-2 tablespoons milk if it’s too thick to pour.
- Category: Breakfast
- Cuisine: American
- Serving Size: 12 servings
- Calories: 128kcal
- Sugar: 5g
- Sodium: 211mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 38mg
Keywords: Pancakes, blueberry pancakes, blueberry buttermilk pancakes, breakfast pancakes, pancake recipe