4.7

Blueberry Buttermilk Pancakes

Tall, tender pancakes with pockets of jammy blueberries and a slow pour of warm maple syrup. The buttermilk keeps the crumb soft and tangy, and resting the batter for ten minutes is what gives you real height on the griddle.

Course
Breakfast
Cuisine
American
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Blueberry Buttermilk Pancakes

Tip: Why are my pancakes flat?

Overmixing. Once the buttermilk hits the baking soda you want lumps left in the bowl and a ten-minute rest before the batter touches the griddle. Fresh baking powder matters too — it dies quietly after about six months.

Variation Ideas

  • Fold lemon zest into the batter to sharpen the blueberries.
  • Swap half the flour for buckwheat for a nuttier, earthier stack.
  • Use frozen berries straight from the freezer so they do not bleed.
  • Add a pinch of cardamom and top with yogurt instead of butter.

How long will pancakes last?

Three days in the fridge, three months in the freezer with parchment between them. Reheat in a toaster for edges that crisp instead of sog.

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What to Serve With Blueberry Buttermilk Pancakes

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