Go Back
The Boat Shed Kitchen

Blueberry Buttermilk Pancakes

These Blueberry Buttermilk Pancakes are the perfect way to start your morning—ultra fluffy, lightly tangy, and packed with juicy blueberries in every bite. The buttermilk makes them tender and flavorful, while the golden edges crisp up just right on the skillet. A breakfast favorite that’s easy to whip up and even easier to devour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 tbsp granulated sugar
  • 1 cup buttermilk *see Pro Tips for substitution
  • ¾ cup milk
  • 2 eggs
  • ¼ cup butter melted
  • 1 –2 cups fresh or frozen thawed blueberries
  • Additional butter or oil for pans

Method
 

  1. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Stir to mix.
  2. Add buttermilk, milk, and eggs.
  3. Stir gently to begin combining.
  4. Add melted butter and stir just until mixed.
  5. Batter will be thick and lumpy.
  6. Let rest for 2–3 minutes.
  7. 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.