This recipe for making fluffy buttermilk blueberry pancakes can be made with fresh or frozen blueberries and is so ridiculously good that it could very well end up becoming your new go-to favorite.
Blueberry Pancake Ingredients
How to Make Buttermilk Blueberry Pancakes
- Make the Pancake Batter. Mix the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the egg, buttermilk, melted butter, and vanilla. Combine the wet and dry ingredients, then fold in the fresh or frozen blueberries.
- Cook the Blueberry Pancakes. Heat a buttered skillet over medium-low heat. Add ¼ cup batter per pancake and cook until bubbles form on the top.
- Flip and Enjoy. Flip the pancake and cook for another 1 to 2 minutes, or until cooked through, and enjoy!
(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:
- Strawberries
- Raspberries
- Bananas
- Apples (with cinnamon for particularly yummy pancakes)
- Pineapple
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 Easy Pancake Recipes
Buttermilk Blueberry Pancakes
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
