There’s something incredibly nostalgic about the smell of pancakes sizzling on a lazy weekend morning.
These blueberry buttermilk pancakes remind me of cozy mornings with my family — warm, golden, and bursting with juicy berries in every bite.
The best part? They’re made with simple ingredients and are so soft and fluffy that one bite will transport you to pancake heaven.
Why You’ll Love This Recipe
Light, fluffy, and thick — thanks to the combo of buttermilk and baking powder.
Sweet blueberry bursts in every pancake.
Perfectly golden with buttery crisp edges.
Easy to prep with pantry staples.
Ideal for weekend brunches or freezing for quick weekday breakfasts.
What You’ll Need (Ingredient Highlights)
All-purpose flour – forms the base for structure.
Buttermilk – the secret to ultra-soft and fluffy pancakes.
Baking powder + baking soda – for lift and tenderness.
Eggs & butter – add richness and flavor.
Blueberries – fresh or frozen (just thaw if using frozen).
Granulated sugar – gives a slight sweetness.
Pro Tips Before You Start
Don’t overmix the batter – lumps are totally okay and help keep the pancakes tender.
Let the batter rest for 2–3 minutes so the leaveners activate fully.
Add blueberries after scooping the batter into the pan to avoid streaking.
Use medium-low heat to cook through without burning.
Freeze leftover pancakes for up to 2 months — just reheat in the toaster!
How to Make Blueberry Buttermilk Pancakes
Step 1: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 2: Add Wet Ingredients
Pour in the buttermilk, milk, and eggs.
Stir just until partly combined. Add melted butter and stir gently.
Batter will be thick and lumpy — that’s perfect. Let it rest 2–3 minutes.
Step 3: Preheat & Scoop
Heat a non-stick skillet or griddle over medium-low to medium heat.
Lightly grease with butter or oil. Scoop about batter into the pan and gently spread.
Step 4: Add Blueberries
Sprinkle a small handful of blueberries onto each pancake while it cooks.
Step 5: Flip When Ready
Once bubbles form on top and the edges begin to look set, flip the pancake carefully.
Cook the other side until golden brown.
Flip just once for best texture.
Step 6: Serve Warm
Serve immediately with extra butter, maple syrup, or blueberry compote!
What to Serve It With
These pancakes pair beautifully with:
A drizzle of real maple syrup
Whipped cream or Greek yogurt
Crispy bacon or sausage
Fresh fruit on the side
A warm cup of coffee or chai
Variations / Substitutions
No buttermilk? Use 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 mins.
Use other berries like raspberries or chopped strawberries.
Add lemon zest to the batter for a citrus twist.
Make it dairy-free with plant-based milk and vegan butter.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Stack pancakes with parchment between and freeze in a zip-top bag.
Reheat: Use toaster, skillet, or microwave until warmed through.
FAQs
Can I make these with frozen blueberries?
Yes! Just thaw and pat dry before using to avoid excess moisture.
Why is my batter so thick?
It’s meant to be thick — it helps make fluffier pancakes. You can thin it slightly with a splash of milk if needed.
Can I make the batter ahead of time?
It’s best made fresh, but you can mix dry and wet ingredients separately, then combine when ready to cook.
Can I add chocolate chips instead of blueberries?
Definitely! Chocolate chips work great if you want a sweeter twist.
How do I make them gluten-free?
Use a 1:1 gluten-free flour blend, but results may vary slightly.
What’s the best way to keep them warm while cooking?
Keep finished pancakes in a 200°F (90°C) oven on a baking tray while you finish the batch.
Do I need a griddle?
Not at all! A regular non-stick pan or cast iron skillet works perfectly.
Final Thoughts
These blueberry buttermilk pancakes are everything you want in a homemade breakfast — soft, thick, buttery, and filled with bursts of fruity goodness.
I hope you fall in love with them the way I did.
They’ve become a weekend staple in my kitchen — and once you try them, you’ll know why.
Blueberry Buttermilk Pancakes
Ingredients
Method
- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Stir to mix.
- Add buttermilk, milk, and eggs.
- Stir gently to begin combining.
- Add melted butter and stir just until mixed.
- Batter will be thick and lumpy.
- Let rest for 2–3 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/blueberry-buttermilk-pancakes/
Notes
- Fresh blueberries give the best pop, but thawed frozen berries work too.
- Don’t overmix the batter—lumps are okay and keep pancakes fluffy.
- If using frozen berries, pat them dry before adding.
