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Best-Ever Blueberry Buttermilk Pancakes

Tall and fluffy blueberry pancakes with a special ingredient: Buttermilk!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Whole and Heavenly Oven


  • 2-1/2 cups white whole wheat flour
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons butter melted and cooled
  • 1 large egg
  • 2 cups buttermilk - no substitutes-
  • 1-2 teaspoons safflower oil
  • 1 cup fresh or frozen blueberries if using frozen do NOT thaw
  • Maple syrup and fresh butter


  • 1. In a large bowl, combine flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
  • 2. In another large bowl, whisk butter, egg, and milk until smooth. Make a well in the center of dry mixture bowl and pour in liquid mixture. Gently whisk until just combined. Do not overmix--you should still have a few lumps.
  • 3. Heat a non-stick skillet to 350 F. Brush with 1 teaspoon oil. Pour 1/4 cup pancake batter in 3 places on skillet. Sprinkle with 1 tablespoon blueberries. Cook until large bubbles appear, about 2 minutes. Flip pancakes and cook on other side 1 to 1-1/2 minutes. Remove from skillet and serve immediately with maple syrup and butter. Repeat step 3 with remaining batter, using additional oil as needed.
  • Yield: 13 pancakes
  • These pancakes are best if used on the day they are made.


Adapted from Cooks Illustrated