Blueberry Buttermilk Pancakes

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A plate of blueberry pancakes with butter, syrup, and fresh blueberries on top, surrounded by bowls of blueberries and maple syrup.

Fluffy blueberry buttermilk pancakes made with a thick batter and a full cup of berries. This easy small batch blueberry pancake recipe makes 6 tall, golden pancakes with juicy blueberries in every bite. Use fresh or frozen berries!

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Pancakes

Author: Michelle

Ingredients

4 oz all-purpose flour, (scant 1 cup, spooned into the measuring cup and leveled)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
3/4 cup buttermilk, see note
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup blueberries fresh or frozen (about 5 oz fresh, see note)
Butter or vegetable oil for coating the pan

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring cup, whisk together the buttermilk, vegetable oil, vanilla, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined but streaks of flour are still visible. The batter will be thick with a few lumps remaining. Do not overmix.
Gently fold in the blueberries until evenly distributed and no streaks of flour remain. If using frozen berries, keep them frozen until this step.
Melt 1 tablespoon of butter or vegetable oil in a large skillet over medium heat.
Scoop the batter into the skillet in 1/4 cup portions. Cook for 3-4 minutes, until the edges are bubbly and set.
Flip and cook 2-3 minutes on the second side, until cooked through. Adjust the heat down if the pancakes are browning too quickly.
Repeat with the remaining batter, adding more butter to the pan when needed. Serve warm with butter and maple syrup.

If you're making pancakes for a crowd, double the recipe and keep pancakes warm in a 200℉ oven until ready to serve.

Notes

No buttermilk? Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then fill with whole or 2% milk to 3/4 cup. Let sit 5 minutes to curdle.
Flour: 4 ounces of Gold Medal all-purpose flour comes out to a scant 1 cup. A kitchen scale gives the most consistent results.
Blueberries: Measured by the cup since berry sizes and weights vary. Fresh berries run about 5 ounces per cup. Wild blueberries work great at 1 cup. Keep frozen berries frozen until the last minute.

Cuisine American

Course Breakfast

Nutrition