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These blueberry buttermilk pancakes are such a treat! They’re light, fluffy and bursting with juicy blueberries.
There’s nothing like a stack of delicious pancakes, topped with a pat of butter and drowned in warm maple syrup. I can’t think of a better way to enjoy a weekend morning.
My dad was the resident pancake maker in our house. On the weekends, he’d make pancakes in the shapes of letters that spelled out our names. Naturally, I grew up to do the same for my kids.
But our pancakes were from a box! You just had to add water and poof – pancakes.
And let’s be honest – they were never that good. They were never, say, IHOP good. To this day, IHOP has the best darn pancakes on this earth and I’ll fight anyone who disagrees.
To get super fluffy IHOP-style pancakes, you’ve got to ditch the box and make them yourself.
What you need to make Blueberry Buttermilk Pancakes
- all-purpose or gluten free flour
- baking powder
- baking soda
- vegetable oil
How to Make Blueberry Buttermilk Pancakes
First, whisk all of your dry ingredients in a large bowl. The dry ingredients are flour, baking powder, baking soda, salt and sugar.
Next, add your wet ingredients to the bowl. The wet ingredients are vegetable oil, egg and buttermilk.
If you have a handheld electric mixer, use it to beat the wet ingredients into the dry ingredients. If you don’t have an electric mixer, continue to use a whisk to beat everything together quickly. Be careful not to overmix the batter.
Now, heat a griddle or nonstick pan to medium heat. Use a measuring cup or ladle to drop the batter onto the warm griddle. Place the blueberries, one at a time, onto each pancake.
Wait until you see air bubbles form on the surface of the pancakes and then flip them. They should be a golden brown color.
Let the pancakes cook another few minutes on the other side before removing them from the griddle.
Tips for making perfect pancakes
The secret to perfectly fluffy pancakes isn’t just the right ingredients. It’s the method. Follow these tips to get the best buttermilk blueberry pancakes:
- Create air pockets in the batter. The best way to create fluffy blueberry pancakes is with an electric mixer. Beating the batter with an electric hand mixer creates air pockets that will yield a lighter, fluffier end result. If you don’t have an electric mixer, use a whisk instead of a wooden spoon to mix your pancake batter.
- Cook pancakes low and slow. Too high a temperature and your pancakes will be too brown on the outside and potentially uncooked on the inside. If you have an electric griddle, set it to 300 degrees. If you’re using a regular pan, set the burner to medium-low. When you drop the batter onto the pan or griddle, it should take a minute or two before you start to see bubbles. If you see bubbles sooner than that, your temperature is too high. Wait to see air bubbles on the entire surface of the pancake, then flip.
- Never mix things into the batter. Instead of stirring the blueberries into the pancake batter, drop them onto each pancake after you pour the batter onto the griddle. This will prevent the pancakes from turning color. Same goes for chocolate chips when you’re making chocolate chip pancakes.
Should you use fresh blueberries or frozen blueberries?
Either one is fine! If using frozen blueberries, allow them to thaw slightly. Then press them between two pieces of paper towel to get out any excess moisture.
Now you can use them the same as you would use fresh blueberries.
Is there a gluten free option for these pancakes?
Absolutely! Be sure to use a one-to-one gluten free flour blend that you can use in the same proportions as you’d use all purpose flour.
You’ll get delicious gluten free pancakes this way.
Can you freeze these blueberry buttermilk pancakes?
Definitely! Let these delicious pancakes cool in a single layer on a baking sheet lined with a wire rack. Once they’re completely cool, wrap each one in plastic wrap and place them into a larger freezer bag.
If you’re like me, you have fond memories of frozen pancakes before school on busy weekdays. Now, when those busy weekday mornings come, you’ll be ready!
The easiest way to reheat your frozen pancakes is to pop them in the microwave just like you did when you were a kid.
When you make these blueberry buttermilk pancakes, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more breakfast recipes, try these:
- Breakfast Charcuterie Board
- Sausage, Egg and Cheese Strata
- Better than Starbucks Cranberry Orange Scones
For more blueberry recipes, try these:
- Blueberry Brioche Bread Pudding
- Blueberry Jam Sour Cream Crumb Cake
- The Best Blueberry Peach Cobbler
Best Blueberry Buttermilk Pancakes Recipe (Fluffy!)
- 1 1/4 cups all purpose flour
- 1 1/2 cups buttermilk
- 2 cups blueberries fresh or frozen
- 1/4 cup vegetable oil
- 1 egg
- 3 tsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- Preheat griddle to 300 degrees. If using a stovetop, set the burner to medium-low.
- In a large bowl, beat or whisk the dry ingredients together: flour, baking powder, baking soda, sugar and salt.
- Stir in the wet ingredients: oil, egg and buttermilk.
- Coat the griddle with nonstick cooking spray. Using a ladle or measuring cup, pour the batter onto the griddle. Place blueberries onto the top of each pancake. Once the batter bubbles on the surface, flip the pancake. Cook an additional 1-2 minutes on the second side before removing from griddle.