Blueberry Buttermilk Pancakes are quick, easy, and bursting with juicy blueberries. Soft, fluffy, and melt-in-your-mouth delicious, these pancakes are ready in just 20 minutes!
Love pancakes on weekend mornings? Try my oat flour pancakes or sheet pan pancakes recipe next!
👉 This recipe was first published as baked blueberry pancakes in a muffin pan in 2019, but was updated in March 2025 to a classic blueberry pancake recipe, since we already have an excellent baked pancake muffin version!
These blueberry pancakes are incredibly easy to make—perfect for anyone! They yield the lightest, fluffiest buttermilk pancakes, packed with juicy fresh blueberries. Perfect for lazy weekend mornings or so easy that kids can whip it up for Mother’s Day brunch recipe!
Buttermilk makes the best pancakes! When paired with baking soda, it gives the pancakes a perfect lift, making them thick and fluffy.
While I explain some buttermilk substitutes in the FAQ section, I highly recommend using real buttermilk for the best results. You can use either low-fat or full-fat buttermilk—both work beautifully! If you have leftover buttermilk then try using it to make the buttermilk drop biscuits or the banana sheet cake.
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Reasons to love it
- They are fluffy, soft and amazingly tender
- Bursting with blueberries
- Delicious with the sweet and tart blueberries, tangy buttermilk, and a drizzle of sweet maple syrup.
- You'll never to back to box mix again.
- Quick and easy recipe
How to make buttermilk pancakes with blueberries?
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The best temperature for cooking pancakes
The ideal temperature for cooking pancakes is medium heat, around 350°F (180°C) if using an electric griddle. For a griddle pan or skillet on the stove, preheat over medium heat. To check if it's ready, drop a small amount of water onto the pan. If it sizzles and evaporates quickly, the pan is hot enough. If the water sits there, the pan is too cold; if it splatters, it’s too hot.
Storing and freezing instructions
Keep pancakes warm: Place them on a plate, cover with foil, and keep in a 200°F oven until ready to serve.
Store: Leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.
Freeze: Place cooled pancakes in a single layer on a tray and flash freeze for 30 minutes. Then stack in a freezer-safe bag or container for up to 3 months. Reheat in the oven at 250°F for 8-10 minutes.
Best pan for pancakes
The best pan for pancakes is a non-stick skillet or griddle. A 10-12 inch non-stick skillet offers easy flipping and even heat. Cast iron is also great for even cooking. An electric griddle provides a large, flat surface to cook multiple pancakes at once, maintaining consistent temperature.
Recipe FAQs
If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 ½ cups milk and ¼ cup of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using nd measure as recommended. Here is a detailed post on how to make to make buttermilk using lemon juice.
There are a few reasons your buttermilk pancakes might have turned out flat. It could be due to using too much liquid, which makes the batter too runny, or cooking them on low heat, which prevents them from rising properly.
Adding too much flour can also make the batter too thick, resulting in dense pancakes. Additionally, overmixing the batter can cause the pancakes to be flat, as it can deflate the air bubbles needed for fluffiness.
More pancake recipes
Blueberry Buttermilk Pancakes
Ingredients
- 2 cups all purpose flour
- 2 ½ tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 ¼ cups buttermilk
- 3 tablespoons melted butter cooled slightly
- 2 cups blueberries
- butter for cooking pancakes
Instructions
- Heat a large skillet over medium heat. Grease with butter or non-stick cooking spray.
- Add the flour, sugar, baking powder, baking soda and salt into a medium bowl and whisk to combine. Add the blueberries and give a toss.
- Add the eggs into a larger bowl and whisk gently to combine. Pour in the buttermilk and melted butter, and whisk to combine. Pour into the dry ingredients and mix just until incorporated. Don't overmix the batter.
- Use a ¼ cup measuring cup to scoop the batter and pour it onto the hot, greased pan. Cook the pancakes until bubbles form on the surface, then flip and cook until both sides are golden brown.
- Serve hot with butter and maple syrup.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Kelly @ Kelly Lynns Sweets and Treats
Mmm I know I would have to eat at least three of these!! They just look so amazingly delicious! And love that they are portable!!!!