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.

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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.

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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.

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

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Links:

Oatmeal Blueberry Buttermilk Pancakes from the New York Times

Showing 4 of 46 Comments

  • 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.

  • 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!

  • 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?

  • 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.

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