Incredible Buttermilk Blueberry Pancake Recipe bursting with fresh blueberries! Light, fluffy, and perfect with syrup and more berries.
author’s note
Stacked High and Loaded with Blueberries!
Breakfast is a big deal at my house, especially for my second oldest who lives for it. To avoid making a gourmet spread every single morning, we’ve made a deal: special breakfasts on the weekends.
He’s always loved a classic pancake, but lately he’s been begging for blueberry pancakes smothered in his favorite syrup with a side of soft scrambled eggs. So of course, I had to get to work testing and perfecting the recipe, and I’m so glad I did.
These really are the best blueberry pancakes. Whether you’re trying to impress guests, start your day off right, or just want an easy, foolproof recipe, this one’s for you.
Ingredients In Blueberry Pancake Recipe
- Butter: Use a cold butter stick for even fat distribution. Wipe the pan between batches. Hold the butter with tongs.
- Buttermilk, Egg, Vanilla: Moistens, binds, and flavors the batter.
- Dry Ingredients (Flour, Sugar, Cinnamon, Salt, Cornstarch, Leaveners): Create the structure, sweetness, flavor, tenderness, and fluffiness of the pancakes.
- Blueberries: Provide juicy bursts of flavor.
How To Make This Blueberry Pancake Recipe
- Mix dry ingredients in a bowl.
- Whisk together wet ingredients in a separate bowl.
- Blend wet and dry mixtures until just mixed; keep batter lumpy.
- Heat and butter a skillet or griddle.
- Cook: Pour batter, add blueberries, cook until bubbles form, flip, cook until golden.
- Serve: Keep warm in the oven, serve with butter and syrup.
Quick Tip
Avoid Over-mixing: Stop when there are no flour streaks; lumps are okay in the batter.
Storage
- Cool Completely: Let this blueberry pancake recipe cool to room temperature.
- Refrigerate: Store in an airtight container, separate layers with parchment paper, for up to 3 days.
- Freeze: Wrap pancakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
- Reheat: Warm in a toaster, oven, or microwave until heated through.
Top Your Pancakes With:
Desserts
Vanilla Sauce
Desserts
How to Make Whipped Cream
Desserts
Caramel Sauce
Desserts
Homemade Blueberry Syrup
Blueberry Pancake Recipe
Equipment
- Large sheet pan (15" x 21")
- Large pan or griddle
Ingredients
- 8 tablespoons unsalted butter divided
- 1-1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pint fresh blueberries see note 1
Instructions
- Preheat oven to 200°F and place a large sheet pan with a cooling rack on top inside. Melt 5 tablespoons butter, then chill in fridge until it reaches room temperature.
- Whisk together buttermilk, egg, and vanilla. Set aside.
- In a very large bowl, whisk together flour, sugar, cinnamon, salt, cornstarch, baking powder, and baking soda. Make a well in the center of dry ingredients and set aside.
- Drizzle melted and cooled-to-room-temperature butter into wet ingredients. Mix until smooth.
- Pour wet ingredients into well of dry ingredients and mix until just combined. Avoid overmixing; blend until flour streaks disappear. Batter should remain slightly lumpy. Allow mixture to stand 5–10 minutes.
- Preheat a large pan or griddle over medium-high heat (around 300°F). Once hot, glide remaining 3 tablespoons cold butter across pan/griddle. Reduce heat to medium-low and use a 1/3 cup measuring cup to scoop and pour pancake batter onto pan or griddle. Once poured, batter should naturally spread into a 3-inch wide pancake approximately.
- As soon as it spreads (use a butter knife to guide if necessary), press blueberries into batter to your preference. Cook until bubbles form on pancake edges, then gently lift one side with a thin spatula to check for golden-brown color underneath, then flip and cook other side for 1.5 to 2.5 minutes until fully cooked. Lower heat if necessary to prevent burning.
- Once a pancake is removed, transfer it to prepared sheet pan lined with a cooling rack to prevent sogginess underneath. Place sheet pan in oven while you cook. Wipe down pan/griddle with a paper towel, then apply butter and repeat until all batter is used.
- Serve pancakes immediately with an optional pat of butter and your preferred syrup.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well, I have been making blueberry pancakes most of my life. These are far superior to mine or any other I have ever tried. WOW! They are so light and flavorful. I told my husband, I would eat these for dinner. Thank you for all the ‘tips”. That made the world of difference.
HIGHLY RECOMMEND..
So, so happy to hear these were a hit! 🙂 Thanks so much for the comment and review Barbara! 🙂
I like to eat all the blueberries, they are awesome!
Omg, look at the succulent berry blueberries. Great.
Thanks! 🙂
These are the best pancakes ever!!! I need them for breakfast everyday.
Yay! Thank you Becky! 🙂
Oh my goodness, these blueberry pancakes are incredible!! I can’t wait to try this recipe!
Thanks so much!! 🙂
I am going to make these for Mother’s Day!
Ahh the perfect breakfast to celebrate!! 🙂
These were super fluffy!
YAYY!! I’m soo happy to hear! Thanks Krissy! 🙂
These will be so good with freshly picked blueberries! I cannot wait to make these.
I hope you love them! 🙂