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
Recipe Card
Blueberry Buttermilk Pancakes
★ 4.7 · By Marguerite Hale
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 10 min
- Cook Time
- 15 min
- Total Time
- 25 min
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs
- 3 tbsp melted butter
- 1 cup blueberries
Instructions
- 1
Whisk the dry ingredients together in a large bowl.
- 2
In another bowl, whisk buttermilk, eggs, and melted butter. Fold into the dry ingredients until just combined — lumps are good.
- 3
Rest the batter 10 minutes while a griddle heats over medium.
- 4
Ladle batter onto the buttered griddle, scatter blueberries over each pancake, and cook until bubbles set. Flip and cook 2 minutes more.
- 5
Serve in a stack with butter and warm maple syrup.
Nutrition
Estimated per serving (4 servings per recipe).
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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