Blueberry Buttermilk Pancakes


Blueberry pancakes made with buttermilk, and loaded with blueberries! Learn how to make blueberry pancakes that are light and fluffy, and don't turn purple on you. So easy, the perfect pancake breakfast.

Photography Credit: Elise Bauer

Blueberry Buttermilk Pancakes

Raise your hand high if you love blueberry pancakes! This is a quick and easy blueberry pancake recipe with buttermilk 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.

How to Make Blueberry Pancakes Fluffy

Do you know the secret to making these blueberry pancakes thick and fluffy? 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 Pancakes stacked high with butter and fresh blueberries

Blueberry Pancakes that aren’t Purple

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 blueberry pancakes blue.

Updated from the recipe archive. First posted in 2005.

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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.


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


1 Make pancake batter: 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.

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 Ladle batter in hot pan: 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.

3 When you see air bubbles in the center, flip the pancakes over: 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.

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

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Oatmeal Blueberry Buttermilk Pancakes from the New York Times

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

57 Comments / Reviews

No ImageBlueberry Buttermilk Pancakes

Did you make it? Rate it!

  1. Trish

    Love it. I use this recipe all the time. They brown nicely and my family raves about them.


  2. Andrea

    These turned out fine; I didn’t have any trouble with the batter or cooking as some did. I was short on old-fashioned oats so subbed 2/3 cup of instant oats (+ 1/3 cup extra to compensate for the batter potentially being too thin). I think the ingredients really matter here; mine lacked flavor because the buttermilk available to me wasn’t the best. I’ll definitely make these again, but next time I’ll add a little vanilla and maybe more salt. They were good with the strawberries, maple syrup, or honey.


  3. Gin Morris

    I followed this recipe exactly as instructed; however, the batter was significantly thick.
    It should have called for 2 cups of milk/buttermilk total- not 1.5.
    Flavor was also a bit lacking despite the blueberries. Perhaps vanilla extract is what’s missing.
    Anyhow, I give it a 6/10.

    Show Replies (1)
  4. Kanu

    Can you tell me if I can make the batter the night before?? Works best for my busy schedule. Thanks!

    Show Replies (3)
  5. Mark

    There’s basically two ways to make pancakes…thick or thin. A typically buttermilk batter tends to be thick. That presents a problem in that you can end up overcooking the outsides while still having raw batter in the middle. One or two is all you need to be filled up. I prefer thin. You can skip the buttermilk and the lumps. The pancakes will rise just from the steam. When you do thin, you don’t end up with bulky flapjacks. Your pancakes will be cooked clean through.
    If your first group of pancakes is very light, it’s because you didn’t let the griddle get hot enough. Use an infrared thermometer to bring the griddle to 375F degrees. If you don’t have one of those, flick a couple droplets of water onto the griddle. If they crackle and dance you’re getting close but it’s probably still not hot enough.

    To get nice golden evenly browned pancakes use a non-stick griddle. No grease. Grease is what causes blotchy light/ dark browning.

    If you don’t have buttermilk, just leave it out and use milk. You won’t notice the difference. The main reason buttermilk is used at all is for the leavening the acid provides. Buttermilk is barely perceptible taste-wise.

    I typically add 1 tablespoon vegetable oil or butter to my batter

    You may need to thin your batter so it flows smoothly. It should pour smoothly from the container so you get nice round pancakes. It should be thick, not watery but it should pour smoothly. Again, you don’t need the lumps. Not sure why people want lumpy batter other than because somebody said that’s how you do it but never understanding why. If you’re making batter with baking powder and an acid (buttermilk) then you don’t want to over mix the batter. It’s like shaking a bottle of soda and letting out all the “fizz”. You won’t get the leavening from the acid if you over mix but you really don’t need it. The steam will raise your pancakes. That’s the only reason for having lumpy batter IMHO. Don’t end up with thick pancakes, overcooked on the outside, raw batter in the middle.

    Add the blueberries after you pour the batter onto the griddle. Just drop them by hand or with a spoon. Fresh blueberries will “explode” from the heat. So don’t be alarmed by the blueberry juice on the griddle. You won’t have as much blueberry juice on the griddle if you use frozen blueberries.

    To sum up…
    Use a thin batter.
    You don’t need buttermilk or lumps
    And if you’re not using an acid e.g. buttermilk, then you don’t need baking powder
    No buttermilk?…just substitute milk
    Heat your griddle to 375F
    No grease (!) on your non-stick griddle

    Try my suggestions. You will have golden brown, light and fluffy pancakes that Martha would be proud to serve.

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Blueberry Buttermilk Pancakes ready to serveBlueberry Buttermilk Pancakes