Blueberry buttermilk pancakes are fluffy, full of blueberries, and make a comforting meal–any time of day. Buttermilk and butter add moisture. Even better? There’s no added sugar. Boom!
I love the way summery blueberries burst in my mouth like little purple balloons. Accompany these featherlight blueberry buttermilk pancakes with the classic pairing of butter and maple syrup or opt for more fruit and top with nectarine or peach slices, a dollop of sour cream, and a sprinkle of brown sugar.–Brigit Binns
Blueberry Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large eggs
- 2 cups whole buttermilk (not low-fat)
- 4 tablespoons unsalted butter (2 oz) melted and cooled, plus more for the skillet
- 1 pint blueberries
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, beat together the eggs and buttermilk. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon just until a smooth batter forms. Gently fold in the 4 tablespoons melted butter and the blueberries.
- Heat a large skillet over medium heat until hot or heat a griddle to 325°F. Brush the skillet or griddle with melted butter. For each pancake, ladle about 2 tablespoons batter onto the hot surface, using the back of the ladle or spoon to forming circles 4 to 5 inches (10 to 13 centimeters) in diameter. Cook until bubbles form on the surface, 2 1/2 to 3 minutes. You may need to adjust the heat of the burner up and down to keep the pancakes from burning before the tops are done. Flip the pancakes and cook until lightly browned on the second sides, 2 to 4 minutes.
- Arrange on a platter or to waiting plates held by outstretched arms. Repeat until all the batter is used, brushing the hot surface with more butter as needed. Serve the pancakes right away.
*What does buttermilk do for pancakes?Buttermilk is acidic enough that it tenderizes the gluten in your flour, making these pancakes that are light and fluffy. When combined with baking soda, the acid in buttermilk helps with leavening—creating a higher rise. When recipes include a lot of acid, like the buttermilk used here, it needs the addition of baking powder or soda for the chemical reaction. This reaction creates a lighter crumb and tender texture. It’s just delicious science, baby.
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Recipe Testers’ Reviews
These are light and fluffy pancakes bursting with berries. There is no added sugar in these blueberry buttermilk treats, and they don’t need any. Sometimes I have trouble getting pancakes to puff up sufficiently, but not with this recipe. We don’t eat a lot of pancakes, but I will be returning to this version in the future.
I wasn’t sure what type of tablespoon was called for (a measuring tablespoon is too small while a serving tablespoon seemed too big), so I used a wooden spoon to ladle out the correct amount to make 4- to 5-inch diameter pancakes. The timing on these was correct at about 3 minutes per side, but I did have a little trouble keeping the heat at the right level throughout the process, occasionally turning the heat down to medium or medium-low and then adjusting back upwards again.
This made 14 pancakes, so 6 to 8 servings is accurate. Since pancakes appear on our table infrequently, I froze the leftovers and will try halving the recipe in the future. We ate these alongside some serendipitously named “blueberry pancake sausages” I spied in the Whole Foods butcher case for double the blueberry experience.
These blueberry buttermilk pancakes were the perfect breakfast for Memorial Day! While the batter was curiously thick, these no-fuss pancakes cooked through just fine and were soft and pillowy, without having to whip egg whites to stiff peaks. The blueberry-to-batter ratio was perfect!
My buttermilk was Friendship brand, which is quite thick, so I added about 2 tablespoons of water to loosen the batter a bit. I used vegetable oil for frying the pancakes, as butter burns quite easily in a skillet.
This is a great pancake recipe. The blueberry buttermilk pancakes are light and fluffy and not at all sweet (which I like). The recipe was very easy. The only thing I changed was that I cooked my pancakes on medium heat to give them a chance to cook through. I used 2 heaping tablespoons of batter per pancake and got almost twice as many pancakes as stated in the recipe.
This is my new go-to recipe for pancakes—they’re that good! The batter took about 5 minutes to throw together. The first batch was ready in less than 15 minutes from when I had started. Two cups of flour weighed 9 ounces. (I added another ounce of flour to match the recipe.) Since I didn’t have a sifter for the dry ingredients, I used a whisk to combine them.
I combined the wet and dry ingredients by hand, not with an electric mixer. From previous experience with my electric skillet, I set the heat to 325°F. (I believe this is equivalent to “medium.” With the heat set to medium, the timing outlined in the recipe for cooking the pancakes was accurate.
The recipe yielded 6 servings or 20 4- to 5-inch pancakes. I decided to make these a second time because I wanted to see how prepping the batter the night before would compare with making them fresh in the morning. In the morning, the batter was a bit thicker than it had been the night before. This second try yielded fewer, thicker pancakes. The freshly made pancakes were fluffier, however, the overnight pancakes were still delicious and, if you’re not a morning person, this would be a good option.
My family loves everything that has “pancake,” “crepe,” or “blintz” in its recipe name. This blueberry buttermilk pancake recipe was one more to love. My kids loved helping cook the pancakes (and eating them). The pancakes were very yummy. Blueberries added freshness and more moistness to each pancake. I did have to turn the heat down, though not much.
We were so very pleased with just how fluffy and light these blueberry buttermilk pancakes were. It was difficult getting the lumps out of the batter, but after that, it was smooth going (pun intended). I tried cooking these in 2 different types of pans, a cast iron pan, and a non-stick pan. The cast-iron pan was just too hot, even turned down, and those pancakes were close to being burnt. They only needed 2 minutes on the second side in the non-stick skillet to be cooked. Those pancakes were beautifully golden.
This recipe could feed 6 to 8 people. I had planned on freezing packets of the pancakes, however, we were enjoying them so much that we ate them all within a few days. A warning to those who, like me, want to bite into a pancake as soon as you take it out of the pan–the blueberries are really, really hot. You don’t want to burn the roof of your mouth. My 2 cups of flour weighed 9 1/2 ounces or 271 grams.
We don’t usually have a lot of pancakes at my house. In general, I find them to be too dry or heavy. These pancakes, however, are pretty wonderful. The outside of the pancake is crisp while the inside is light and airy. The blueberries give just the right amount of tart and texture to the pancake. We tried some of these pancakes with maple syrup and some with powdered sugar. Both toppings were fantastic and I don’t think I could choose a favorite topping.
My flour weighed 10.7 ounces for 2 cups. I used a flat griddle heated to 325°F. The pancakes took 4 minutes per side. Each pancake was about 4 inches in diameter. This was a lovely way to begin our Sunday morning.
The hands-on time was about 15 minutes to weigh out the ingredients and total time was about 1 hour to cook all the batter mixture. I found that I had to turn the gas up and down a little–I would have it at medium until bubbles formed on the surface of the pancakes and then have to turn the heat down to stop the butter and pancakes from burning. I served my pancakes with maple syrup and bacon as in the picture. I found that I got about 16 pancakes.
Originally published May 29, 2015
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I love me a quick breakfast recipe, and this one hit it out of the park! It took all of 5 minutes to whip up the batter, dirtying only 2 bowls, a whisk, and a measuring cup. The blueberry buttermilk pancakes came out fabulous. They looked just like the photos and tasted like the best diner pancakes of your life. Thick, soft, chewy enough to be toothsome but without being tough, with delightful crispy bits at the very edges.
I didn’t have blueberries, just blackberries, which I halved for the recipe, resulting in beautiful purple-streaked cakes. I can see adding in caramelized bananas or fresh raspberries or maybe even streaking in some homemade strawberry jam…yum. We made them larger than in the photo—true diner-size and not griddle cake-size. That was probably the only mistake we made, as the batter is extremely heavy, making it difficult to flip larger pancakes.
This is going to replace my standard pancake recipe, as long as I can find good buttermilk. For the buttermilk I bought whole buttermilk from Whole Foods. It was the first time I’d purchased buttermilk in YEARS. I’ve been relying on the Saco dry mix instead, as it keeps longer (good for occasional use in small recipes), and most refrigerator-aisle buttermilk isn’t the real thing, leading to poor results in baking recipes.