Blueberry Buttermilk Pancakes

Raise your hand high if you love blueberry pancakes! This is a quick and easy blueberry buttermilk pancake recipe taught to me years ago by my young friend Audrey. Buttermilk is a classic ingredient in pancakes, adding both a light tang in flavor and some acidity for leavening. We don’t always have buttermilk in the fridge though, but you can easily substitute it with some diluted plain yogurt.

Do you know the secret to making thick and fluffy pancakes?Just resist the urge to over mix the batter. Let there be lumps. While we don’t want lumps in our mashed potatoes or cake frosting, if you let your pancake batter be a little lumpy, your pancakes will be light, tender, fluffy, and thick.

Now, if you prefer your pancakes to be thin and firm (some people do), just beat the heck out of that batter, until smooth as porcelain.

Blueberry Buttermilk Pancakes

A final tip. Audrey was all of ten years old when she showed me how she keeps the blueberries from bleeding into the batter and turning it purple. She likes to add them individually to each pancake once the batter is poured out onto the griddle. This way you can space them out well and they don’t turn your pancakes blue.

Updated from the recipe archive. First posted in 2005.

Blueberry Buttermilk Pancakes Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3-4

Don't have buttermilk? You can substitute the 1/2 cup of buttermilk called for in the recipe with a 1/2 cup of milk to which has been added 1 1/2 teaspoons of vinegar or lemon juice (let sit for several minutes). Or you can mix in 1/4 cup of plain yogurt with 1/4 cup of milk.

Yum

Ingredients

Dry ingredients:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 Tbsp sugar

Other ingredients:

  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 cup milk
  • 3 Tbsp warm melted butter
  • 1 cup blueberries
  • Butter or vegetable oil

Method

1 Whisk together the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, then whisk in the milk, and buttermilk. Pour the wet ingredients into the dry ingredients and combine, using a wooden spoon. Mix only until the batter just comes together. Stir in the melted butter. Do not over-mix! The mixture should be a little lumpy. Lumpy is good. A lumpy batter makes fluffy pancakes.

blueberry-buttermilk-pancakes-method-600-1

At this point you can either gently fold in the blueberries, or wait until you pour the batter onto the griddle, and then place the blueberries into the surface of the pancake batter. Placing the blueberries into the pancakes while they are cooking will help keep them from bleeding.

2 Heat a griddle or large pan on medium to medium high heat. (A large cast iron pan works great for cooking pancakes.) Oil the pan with either a little butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size (a quarter-cup measure works well for this), anywhere from 4 to 6 inches wide. If you haven't already added the blueberries to the batter, you can place several in each pancake while it cooks.

blueberry-buttermilk-pancakes-method-600-3a blueberry-buttermilk-pancakes-method-600-2

3 When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat metal spatula to flip them over. After a minute, peek under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don't stick.

blueberry-buttermilk-pancakes-method-600-4

Serve immediately. Serve with butter, maple syrup, and extra blueberries.

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Links:

Oatmeal Blueberry Buttermilk Pancakes from the New York Times

41 Comments

  1. Robin

    Buttermilk Substitute

    My family never buys buttermilk anymore we make coddled milk and use it instead. I make buttermilk waffles once a week using this and they are always fantastic.

    Coddled Milk (substitute for Buttermilk Directly 1 cup=1 cup)

    1 cup milk (whole is best, works with fat-free though)
    1 tablespoon lemon juice or white vinegar

    Warm milk to room temperature (15 second in the microwave is enough). Then add the acidic lemon juice or vinegar and leave undisturbed for 15 minutes. The result is thicker and lumpy than milk and doesn’t taste too good straight but is great in baking and cooking. This recipie scales up and down perfectly.

  2. Anna

    I just made this, and it’s soo good! So easy to make and so delicious. I used coddled milk instead of buttermilk. Awesome! Btw, no, they didn’t bleed! :) Thanks Audrey and Elise!

  3. Nidha

    Just made these pancakes. The batter turned out to be a little too thick though, which could be why they didn’t bubble up. And when you say all-purpose flour, do you mean wheat flour or the one that’s used in cakes?

  4. Elise

    Hello Nidha –
    All-purpose flour is made from wheat and is used for many baking needs – bread, cake, pancakes, muffins, etc. It is not “cake flour” even though it can be used in many cake recipes. It is made of wheat, but it is not “whole wheat flour”. All-purpose flour is the most common flour you’ll find in the market.
    If the batter is too thick, you can thin it out a bit by adding a little more milk.

  5. Jan Mohr

    Many thanks for the “coddled” milk. I need to make Irish soda Bread for my Irish sweetie.
    Happy St. Patrick’s day to all.

    From his “Italian Colleen”

  6. wendee

    AWESOME recipe! Just made it tonight. Used about 1.5 cups of the buttermilk and .5 to .75 cups of sweet milk. Plus, no blueberries. I dont care if they bleed or not, but just wanted plain cakes tonight. Also, I use half all-purpose flour and half whole wheat flour. They came out GREAT. My boys even ate them up, and they dont usually care for cakes made with buttermilk. Keep up the good work.

  7. Lois Brown

    Hi Audrey & Elise,

    I wanted to make my mum some blueberry pancakes for her Mother’s Day breakfast. Since blueberry pancakes aren’t common here in Scotland, I couldn’t find any recipes in her cookbooks. Fortunately I came across your recipe. It was easy to follow and was a huge hit with my mum (and my dad). Thank you for sharing it.

    Lois

  8. Jennifer

    WoW! I have never been able to make pancakes from scratch successfully. Finally a recipe that even I can’t screw up. I will never use the box again. Thanks so much for this!

  9. Jen Yu

    Elise, I love your site and especially this evening… I’m in a picky state right now because of my chemo treatment and nothing tastes good to me. For some reason, soft, sweet pancakes sounded good (everything sounds good, but then it tastes like absolutely nothing when I try to eat it). I made this recipe on a lark tonight, with raspberries instead of blueberries (it’s what I had in the fridge) and they were delightful and I didn’t feel ill! Plus, my husband, who is not a pancake fan, said this was the best recipe he’s EVER had, that he LOVES them! So thank you – you’re wonderful. xxoo

  10. Rebekah

    I was really disappointed with this. I used nearly an entire 1/2 gallon of milk and the dough would not thin out. It was like bread dough. I’m not sure if this was due to gluten-free flour but the dough just wouldn’t work. Any suggestions from anyone? I haven’t had pancakes in three years and these look WAY too good.

  11. Michele

    Rebekah – GF flour is really tricky to work with. You will probably have the best luck using a tried and true GF pancake recipe.

    I made these tonight for dinner and they were delicious! According to my husband, the batter was the best he’d ever had. I used the coddled milk recipe (though forgot to warm the milk first but it still turned out okay). I also doubled the recipe to make extras to freeze, though ended up using it to make muffins instead. They look really good!

  12. Epoca

    Could someone tell if plain yogurt would work in this recipe?

  13. Ben Cousins

    I had these for breakfast this morning – delicious. Thanks for the recipe!

  14. Diane

    Thanks for another great recipe! I made waffles instead of pancakes (used a little less milk for thicker batter) and they were so yummy!

  15. Anna

    Hi Elise,

    I just made these today – this is a great recipe, thank you! I used half whole wheat flour and half regular unbleached flour – a bit more healthy and still very delicious!
    Thanks again,
    Anna

  16. Jess

    My husband made these for breakfast yesterday. Even without the berries, they were excellent. Thank you! I’m beginning to think of buttermilk as a kind of super hero. I don’t think I’ve ever had a recipe that includes buttermilk fail me.

  17. Nicky

    I make a version of pancakes similar to this recipe, but I separate the eggs and beat the whites to add some extra help to the leavening along. They make the fluffiest cakes I’ve ever had.

    Michele, absolutely yogurt is a great substitute for the milk fat needed in pancakes.

    I haven’t tried any of the recipes here yet, but am looking forward to using this site for a goto for my family’s weekly menus.

  18. Janice

    These were so good!! Made them without fruit added and they were the most tender pancakes I ever tasted. Would make them thinner next time, but gosh, they were wonderful. Thanks for this recipe.

  19. Gaby

    Made these this morning. A lovely way to start off a snowy day! I used yogurt instead of buttermilk and it worked wonderfully! I would definitely make these again.

  20. Jim McNulty

    Very light and fluffy. Added a little extra milk to thin them out a little more. Doubled the fresh blueberries to get almost a blueberry in every bite. This will be a “make again” recipe. So simple you can’t screw it up.

  21. David

    Do not attempt this recipe with gluten-free flour!

  22. April

    My family loves pancakes. We do not use dairy so I substitute almond milk (which I make in my blender with almonds and water then strain through cheese cloth) for the milk and leave out the eggs and oil. I substitute apple sauce for butter/oil.

    Even without these ingredients my pancakes are a huge hit.

    The last time I made pancakes, I used a slow rise batter with yeast. I mixed the batter the night before (in my blender) and set in the fridge over night. The next morning I added a little more milk to my blender jar and pulsed it a time or two, then poured the pancakes right from the jar. No mess and only one dish to wash (except for the skillet).

  23. Ashley

    Hmm…I’m so baffled. I also found that the batter was way too thick. I had to add quite a bit more milk to get them to work, and initially that left me with a very lumpy mixture (that somehow worked itself together in the end). I just don’t understand how the majority of people were able to follow the original recipe. What might be the difference in my ingredients?

  24. Michelle Mortensen

    I made these pancakes this morning and they were absolutely the best I’ve ever made! I made 3 of them without adding the blueberries until they were on the griddle, which turned out fine except the top side of the blueberries were totally exposed, and I like my blueberries more incorporated. So I added the rest of the blueberries into the remaining batter and cooked them that way, and they didn’t bleed (my blueberries were not wet) and they cooked perfectly. The batter was a little thick but that’s exactly how I like my pancakes – not so runny and thin that they go all over the griddle. I will definitely be making these again, and my kids ate around the blueberries and still loved them so I think this recipe would work great without any fruit (although I’m going to try to convert them to eating blueberries in pancakes – those are the best!!) and this recipe is the best one I’ve tried by far. I followed the ingredients and instructions exactly and they were amazing!!

  25. Mariam

    Unfortunately these did not turn out great. They were pretty bland and tough/thick.

  26. sajee

    I just made this pancake, it’s soooo yummyyy! Thnx a lot Elise.

  27. Mary Ann

    These pancakes were the perfect way to use the blueberries we picked yesterday morning. Thanks!

  28. Fiona

    Wow!! Made these for lunch today for my husband (who had never had blueberry pancakes!!!) and he devoured them!! They were perfect! Have a big family gathering this weekend & plan on making these as our Saturday breakfast!! Thank you so much for the recipe!

  29. Julia

    Elise,
    thank you for this wonderful pancake recipe!! They were easy, absolutely delicious and a big success with all my friends who came over for Brunch.

  30. Nis

    I tried this for breakfast last week-end and it was so delicious. Thanks a lot for such a wonderful recipe Elise.

    Can not find Blueberries in my country so I tried with preserved Olives and the taste was so good. (Olive never tasted that good.)We have a lot of dried grapes here and I have a feeling that the recipe would work well with those too. I’m going to try this with dried grapes next time.

    I used whole-wheat flour because my husband likes whole wheat flour very much. Couldn’t wait to go and buy buttermilk (that’s also not commonly available) and tried with fresh milk instead. However, with all these changes, it was a great recipe. Thanks again.[Later saw the Coddled milk recipe posted by Robin and going to try it for next time.]

    Keep up good work and would love to see more of easy to cook and nutritious recipes…

    p.s. I accidentally came across your blog when I was looking for a cake recipe, and now its in my ‘Bookmarks’ list. Thanks…

  31. Pati

    I don’t have enough words to thank you (and Audrey!) for this recipe. I’ve got tired of having cereal for breakfast and I’m trying to learn new recipes I can do during the weekend and freeze for weekdays. My toddler loved it! (and me too!)

  32. Pati

    …Oh, I forgot to tell you that I replaced one cup of flour for whole wheat flour and instead of buttermilk I used yogurt. Yummy!

  33. Gretchen

    These were great! We had to make a few substitutes since we are a family of allergy’s….
    We used Bob’s cup for cup Gluten-Free Flour substitute, and almond milk for the buttermilk (with 1 tsp white vinegar added for the 1/2 buttermilk).

    My husband and two young boys gobbled them up! Thank you for this recipe and so many others. This is a great blog.

    • Elise

      Thank you Gretchen! I’m so glad the gluten-free flour and almond milk substitutes worked for you. I love Bob’s Red Mill flours.

  34. Bebe

    Whew! I’m glad I can use regular old all purpose flour. Your recipe sounds like a winner. As for the addition of the blueberries, that is a wizard trick I learned from a friend’s husband in Maine – watching him make the breakfast pancakes in their family’s longtime “rusticating” summer home on Vinalhaven Island.

    I believe the lumps in the batter may just be shortening that stays clumped a bit in the flour and melts out during cooking. With pancakes, lumpy batter is a good thing.

    Pancakes are a kind of baking, done on a griddle. Baking is chemistry. Mess with the basic formula too much – ingredients and technique – and the results can be problematic.

  35. MaryJane

    In my part of Saskatchewan there are wild Saskatoon’s. They work in this recipe just fine. I like them better, the rest of my family disagrees with me. But we agree, this is a good recipe.

  36. Sandy S

    Perfect use of the first handful of blueberries. In my book, making pancakes should be compulsory for all kids! Preferably out of doors on a campfire. Reason? They will always be taken back to their childhood whenever they smell pancakes on the griddle! Wonderful pictures Elise! Made me crave blueberry pancakes the minute I saw this recipe.

  37. Anita

    I did not know I was craving pancakes until I saw this recipe. Just made up a batch (minus the blueberries because I did not have any on hand) and they were indeed, very light & fluffy & delicious! Thank you once again, for a marvelous recipe!

  38. Chad McKenna

    I’ll try these, I’ve been using an old sour dough start (50 years) to make Hill’s Montana Hotcakes. Mine always have Blueberries.

  39. Arcey

    I’ve been substituting sour cream for buttermilk in a certain cake I make, and haven’t noticed any difference in the results. Both seem to do the job, and I’m more likely to have sour cream on hand, as opposed to buying a quart of buttermilk for one cup or less, and then tossing the rest after it’s been in my refrigerator for a few months. :)

    Several people have mentioned yogurt as a substitute (which I also always have on hand), but no one has mentioned sour cream. Anyone know if sour cream would work as well in this recipe? I might try the coddled milk anyway, but just wondered about the sour cream.

    Thanks. These look so good. I’ve made the “sour milk” pancakes from Joy of Cooking for the past few decades, and they’re also great, but I think I’ll try these soon.

  40. Jesse Gardner

    Nothing beat’s breakfast… for dinner! :)

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