Blueberry Pancake Recipe (Fluffy Buttermilk Pancakes)

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If your blueberry pancakes always turn out gummy in the middle or skimpy on berries, this recipe fixes both. A thick buttermilk batter holds a full cup of blueberries, and a low and slow cooking method makes sure every pancake cooks through, juicy berries and all.

Blueberries are a big deal here in Maine. I grow them in my garden, and even though the season is short but I always make the most of it. My berries finally produced enough berries for a batch of these pancakes, a loaf of my blueberry zucchini bread, and a stash for the freezer so we can make this blueberry pancakes recipe all year long.

This is a small batch buttermilk blueberry pancakes recipe that makes 6 tall, golden pancakes. The batter is thicker than most, and that’s on purpose. A thick batter puffs up around the berries instead of letting them sink, and it’s the secret to pancakes that are fluffy instead of flat. It’s based on my reader favorite buttermilk pancakes for two, just loaded up with berries.

Why You’ll Love This Easy Blueberry Pancake Recipe

• Packed with berries – A full cup of blueberries in just 6 pancakes means berries in every single bite.
• Extra thick batter – Thick batter means tall, fluffy pancakes that hold the berries in place instead of letting them sink.
• Cooks through every time – The low and slow method accounts for the extra juice the berries release, so no more doughy centers.
• Small batch, no leftovers – Makes a perfect short stack for 2-3 people, just like my buttermilk pancakes for two.
• Works year round – Use fresh berries in the summer and frozen berries all winter long.

Blueberry Buttermilk Pancakes Ingredients

Full ingredient amounts and instructions can be found on the recipe card at the bottom of this post.

• All-purpose flour – 4 ounces. I use Gold Medal all-purpose flour, and 4 ounces comes out to a scant 1 cup spooned and leveled. A kitchen scale gives the most consistent pancakes, and I highly recommend using one here.
• Granulated sugar – Just enough to sweeten the batter and help the pancakes brown. The berries bring the rest of the sweetness.
• Baking powder and baking soda – The team that makes these pancakes rise. The baking soda also reacts with the buttermilk for an extra tender pancake.
• Coarse kosher salt – Balances the sweetness and makes the blueberry flavor pop.
• Buttermilk – The key to tangy, fluffy pancakes. Buttermilk thickness varies by brand, so check yours. A thick buttermilk (like Kate’s here in Maine) will make a thicker batter than thinner buttermilks or brands labeled low-fat (like Oakhurst). But the thicker the batter, the taller and fluffier the pancake!
• Vegetable oil – Keeps the pancakes moist without weighing them down. You’ll need a little extra for the pan, or you can use butter if you already have some on the counter.
• Vanilla extract – Adds warmth and rounds out the buttermilk tang.
• Egg – One large egg binds the batter and adds structure.
• Blueberries – 1 cup, fresh or frozen (about 5 ounces fresh). Berry sizes vary from pint to pint, so go by the cup measurement first. For fresh berries, I use the big ones, since they’re the easiest to pick yourself or find at the store. For frozen berries, wild Maine blueberries are my favorite because they’re smaller and spread through the batter more evenly. If you can find wild fresh blueberries, use those!

Make Your Own Buttermilk

No buttermilk on hand? Make an easy substitute. Add 2 teaspoons of white vinegar or fresh lemon juice to a measuring cup, then add enough whole milk or 2% to equal 3/4 cup. Let it sit for 5 minutes to curdle, then use it just like regular buttermilk.

How to Make Blueberry Pancakes

Full instructions can be found on the recipe card at the bottom of this post.

Step 1: Whisk the dry ingredients together in a large bowl. In a separate bowl or large measuring cup, whisk together the buttermilk, oil, vanilla, and egg.

Step 2: Pour the wet ingredients into the dry ingredients and stir until almost combined, but streaks of flour are still visible. The batter will be thick, and a few lumps are totally fine.

Gently fold in the blueberries. It will look like too many berries, but trust the ratio. The batter puffs up around the berries as they cook, and it all balances out.

Step 3: Melt a tablespoon of butter or oil in a large skillet over medium heat. Scoop the batter in 1/4 cup portions and cook for 3-4 minutes, until the edges look bubbly and set.

Step 4: Flip and cook another 2-3 minutes on the second side. If the pancakes are browning too quickly, turn the heat down. Low and slow is the key to cooking these all the way through. Serve warm with maple syrup, butter, and a side of crisp maple glazed bacon.

Fresh or Frozen Blueberries?

Both work beautifully in this blueberry pancake recipe, so use what makes sense for the season.

Use fresh blueberries in the summer when they’re at their peak. If you can pick your own, even better. Grab extra while the season lasts and freeze them so you’re set for winter.

Frozen berries work great too, with one rule: keep them frozen until the very last minute. Fold them in straight from the freezer, right before you cook. They’ll streak the batter purple a little no matter what, but that’s cosmetic. The pancakes will still taste amazing.

Tips for the Best Blueberry Pancakes

• Weigh your flour with a kitchen scale if you can. It’s the easiest way to get the same fluffy pancakes every single time.
• The batter will thicken as it sits, and you’ll notice a lot of bubbling. That’s just the baking soda reacting with the buttermilk, and it’s exactly what you want.
• Don’t overmix the batter. Stir until the flour just disappears and the berries are evenly distributed. Overmixing makes tough pancakes.
• Wait for bubbles around the edges before you flip. That’s your sign the first side is set.
• Adjust the heat as you go. If the pancakes are getting dark before the centers cook through, turn it down. The berries add extra moisture, so these need a little more patience than plain pancakes.
• Keep finished pancakes warm on a sheet pan in a 200°F oven while you cook the rest of the batch.

Variations and Substitutions

• Make your own buttermilk – See the easy substitute above if you don’t have the real thing on hand.
• Frozen blueberries – Swap them in for fresh, straight from the freezer.
• Add citrus zest – A little lemon zest or orange zest brightens up the whole batch.
• Add cinnamon – A pinch of cinnamon in the batter adds a cozy, warm note.
• Swap the oil – Melted butter or refined coconut oil can be used in place of the vegetable oil.
• Double the batch – This recipe doubles easily if you’re feeding a crowd, and the extras freeze great.

Got extra berries after making these? Put them to work in my mixed berry muffins, or take the shortcut route with my blueberry cake mix muffins for the easiest bakery-style muffins ever.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. They make the easiest grab-and-go breakfast during the week.

Freezing Instructions

These pancakes can be frozen for up to a month when wrapped tightly. I recommend wrapping them individually or putting a piece of parchment paper between each pancake so they don’t stick together. Then store them in a freezer bag.

Reheating Instructions

Microwave leftover pancakes for 30-60 seconds until warmed through, or pop them in a toaster oven to refresh them. Frozen pancakes can be treated the same way. You can thaw them first to reheat faster, or just add an extra 30-60 seconds to the reheat time.

More Blueberry Recipes

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