This recipe for making fluffy buttermilk blueberry pancakes is so ridiculously good that it could very well end up becoming your new go-to pancake recipe. You can make it with either fresh or frozen blueberries; both options work just as well for making these irresistible pancakes.
How to Make Buttermilk Blueberry Pancakes
This is exactly how easy it is to make these fluffy buttermilk blueberry pancakes from scratch:
- Prepare the dry ingredients. Add the flour, sugar, baking soda, baking powder and salt to a bowl and mix to combine.
- Prepare the wet ingredients. In a separate bowl, add the egg, buttermilk, melted butter and pure vanilla extract and whisk until well combined.
- Combine the dry and wet ingredients. Slowly add the dry ingredients to the wet ingredients and whisk to combine.
- Fold. Fold in either fresh or frozen blueberries.
- Prepare the cooking skillet. Generously grease a non-stick skillet with butter. Heat the skillet over medium low heat until hot.
- Cook the pancakes. Drop ¼ cup of batter for each pancake onto the hot skillet and cook until small bubbles begin to form on the top. Then carefully flip the pancakes and cook the other side for 1 to 2 minutes (or until the pancakes are cooked through).
- Serve. Serve the pancakes warm with your favorite toppings.
(If you’re looking for something easier, try these sheet pan blueberry pancakes)
Can I Use Another Kind of Fruit?
Yes, this recipe is super easy to modify if you would prefer to use another kind of fruit. Here are a few suggestions for different options that you can substitute with:
- Apples (with cinnamon for particularly yummy pancakes)
How to Make Buttermilk Blueberry Pancakes Ahead of Time
If you want to make these fluffy buttermilk blueberry pancakes in advance, simply follow the recipe as usual and then allow your pancakes to cool completely. You can then stack the pancakes in an airtight container with parchment paper between them and then store the container in either the fridge of the freezer.
The pancakes will last for 2 to 3 days in the fridge or for up to 1 month in the freezer.
You can easily reheat your pancakes in by reheating in the oven at 350℉ or by simply reheating in the microwave.
More Blueberry Breakfast Ideas:
Fluffy Buttermilk Blueberry Pancakes (with Fresh or Frozen Blueberries)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- 3/4 cup buttermilk
- 1 cup flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- In a bowl, place the flour, sugar, baking soda, baking powder and salt and mix to combine.
- In another bowl, add the egg, buttermilk, butter and vanilla extract and whisk until well combined.
- Slowly add the dry ingredients to the wet ingredients and whisk to combine.
- Fold in the blueberries.
- Generously grease a non stick skillet with butter.
- Heat the skillet over medium low heat until hot.
- Drop ¼ cup of batter for each pancake onto the hot skillet.
- Cook until small bubbles begin to form on the top.
- Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
- Serve warm.