Perfectly thick and fluffy with a tangy buttermilk flavor and lots of juicy blueberries, these blueberry buttermilk pancakes truly are a keeper recipe!
Ready for the best pancakes to ever grace your breakfast table? It’s these gems right here!
I don’t take the term “best” lightly around here so you know if that’s in the title that these pancakes mean serious business!
And boy are they ever. I’m talking picture-perfect light and fluffy texture, a tangy buttermilk flavor, and an absolutely ridiculous amount of juicy blueberries studded in each and every bite.
You won’t need any fancy ingredients or techniques to pull off the best blueberry pancakes! This recipe is so simple and fast to pull together, even novice cooks will be able to make them with ease.
Plain and simple: everyone needs these pancakes in their breakfast life.
These Pancakes feature…
- A thick and fluffy texture
- A tangy buttermilk flavor with juicy blueberries studded in every bite
- Minutes to make with only a handful of ingredients needed
Making the Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Honey
- Vanilla extract
- Egg
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Blueberries
Fresh vs. Frozen Blueberries
This pancake recipe will work great with both fresh and frozen blueberries. If using frozen, I recommend waiting to remove the berries from freezer until just before folding in batter to prevent the berries from melting and turning the batter purple.
Tips for Perfect Pancakes
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent curdling.
- Gently fold batter – use a light hand when mixing batter to prevent overmixing.
- Use real buttermilk – this gives the pancakes a rich and tangy flavor.
Recipe Variations
Try these ideas for a different twist on these pancakes.
- Use a different fruit – try swapping out the blueberries for diced strawberries, peaches, raspberries, or blackberries.
- Make it chocolate – skip the fruit entirely and add 3/4 cup semisweet chocolate chips.
- Add citrus – add 1 tablespoon grated lime, lemon, or orange zest for a citrusy kick.
- Make it cornmeal – swap out 1/2 cup all-purpose for 1/2 cup cornmeal for pancakes with a rustic, hearty texture.
Every bite of these pancakes is a DREAM! I’m talking absolutely ridiculous fluffy texture, all the sweet blueberries bursting in every bite, and the perfect tang of buttermilk flavor that goes very well with the inevitable waterfalls of maple syrup you’ll be drizzling on top.
Stack these babies as high as they’ll go!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these pancakes made step-by-step on Google web stories.
More keeper pancake recipes to try next!
Best Blueberry Buttermilk Pancakes
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons honey or agave nectar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups buttermilk
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
- Melted butter for cooking
- Additional blueberries, butter, and maple syrup for serving
Instructions
- In a large bowl, whisk melted butter, honey, vanilla, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, baking powder, baking soda, and salt.
- Fold flour mixture into liquid until batter is just combined. Fold in blueberries. (batter will be thick)
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/3 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with additional blueberries, butter, and maple syrup for serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 7/11/24.
Leave a Reply