Fluffy Blueberry Pancakes

Name: Fluffy Blueberry Pancakes with Buttermilk
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 tbsp butter; 2 cups all-purpose flour; 1/4 cup white granulated sugar; 2 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 cups buttermilk; 2 tsp vanilla extract; 2 large eggs; 1 1/2 cups blueberries; 5 tbsp butter (for the griddle); maple syrup (for serving); extra blueberries (for serving)

These fluffy blueberry pancakes are made with buttermilk, which activates the baking soda for extra height and a tender crumb with subtle tang. Fresh blueberries pair perfectly with maple syrup for a classic breakfast.

🌍American 🏷️Blueberries 🏷️Buttermilk 🏷️Pancakes

Total

25 min

Servings

12

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Andreasnotebook

Ingredients

3 tbsp butter
2 cups all-purpose flour
1/4 cup white granulated sugar
2 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 tsp vanilla extract
2 large eggs
1 1/2 cups blueberries
5 tbsp butter (for the griddle)
maple syrup (for serving)
extra blueberries (for serving)

12 Ingredients

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Instructions

1
Melt the butter and put it aside to cool.
2
In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Use a whisk to mix until combined then make a well in the center.
3
Add the buttermilk, vanilla extract and eggs to the mixing bowl. Mix until just combined. The pancake batter should still look lumpy.
4
Pour in the melted butter and beat with the whisk until smooth.
5
Tip the blueberries into the bowl and use a spatula to gently fold them into the pancake batter.
6
Set the batter aside and place a griddle over a medium heat.
7
Put around half a tsp of butter in to the hot griddle. When the butter has melted add two tbsps of pancake batter to the pan. Use the spoon to nudge the pancake into a round shape. Cook for a couple of minutes then flip. The pancake should look golden brown. Cook on the other side then transfer to a dish. Put the dish in a warm oven to keep warm while you cook the rest of the pancakes.
8
Serve immediately with a handful of blueberries and a drizzle of maple syrup.

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Tips & Notes

Pro tips

Don't overmix the batter—lumps are okay. Overmixing develops gluten and makes pancakes tough instead of fluffy.
Fold blueberries in gently at the end to minimize bruising and prevent them from sinking. Reserve a few to place on top after pouring batter.
Use a griddle or non-stick skillet over medium heat; let butter fully coat and heat before cooking to ensure even browning and prevent sticking.
Keep cooked pancakes warm on a plate in a 200°F oven while finishing the batch so they stay fluffy and hot when served.

Substitutions

All-purpose flour → whole wheat flour (use 1.5 cups; reduces fluffiness slightly but adds nuttiness)
Buttermilk → plain yogurt thinned with milk 1:1, or milk + 1 tbsp lemon juice (let sit 5 min)
Blueberries → raspberries, blackberries, or chopped strawberries (1:1 ratio)
Maple syrup → honey, agave, or fruit jam (adjust sweetness to taste)

Storage & make-ahead

Store cooled pancakes in an airtight container up to 3 days in the fridge or freeze up to 2 months; reheat in a toaster or 350°F oven until warm.

Common Questions

Why use buttermilk in pancakes?

Buttermilk reacts with baking soda to create CO₂ bubbles, giving pancakes extra lift and thickness. It also adds a subtle tangy flavor and tenderness.