Buttermilk Blueberry Pancakes

How to make the best buttermilk blueberry pancakes.  Fluffy and tender blueberry pancakes from scratch make the best weekend breakfast or brunch!
4.91 from 11 votes
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Blueberry Pancakes, Breakfast Casserole, Make Ahead Breakfast Casserole, Keto Breakfast, Low Carb Breakfast, Freezer Friendly Baby and Toddler Food, Quick Recipes, Summer Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Pancakes
Calories: 128kcal


  • 2 eggs large
  • 1 and 1/2 cups buttermilk
  • 2 teaspoons vanilla extract optional
  • 3 tablespoons melted butter
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 cup blueberries fresh or frozen


  • Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
  • whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
  • Whisk together the eggs, buttermilk and vanilla until light and foamy.  Whisk in the melted butter.
  • Add the dry ingredients to the wet ingredients, stirring just to combine.  Don't over mix, a few lumps are fine.
  • Pour the batter in 1/4 cupfuls onto prepared pan. sprinkle 1-2 tablespoons of berries on top. 
  • Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes.  Flip and cook for another 2 minutes, or until golden brown.
  • Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more blueberries, butter and maple syrup.


Batter will be thick, that's ok!  If it is too thick to pour, thin with 1-2 tablespoons of milk.


Serving: 1Pancake | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 211mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 1.2mg | Calcium: 71mg | Iron: 0.9mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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