For most of my adult life, I have had the same thought pop into my head every Sunday morning. “I want blueberry pancakes”. I’m a weekday breakfast skipper, so when the weekend comes, breakfast is definitely on my mind. And it’s actually sad how few times I have actually had blueberry pancakes on a weekend morning.
Life gets busy, this one doesn’t like pancakes, that one wants chocolate chips instead of blueberries… you get the idea. So I came up with this recipe for Blueberry Buttermilk Pancakes, and guess what – everyone finally agrees.
What’s so special about these pancakes?
Why is this recipe special? Simple. Cause it’s homemade. If you’re like me, you grew up on a box of pancake mix. You simply had to add water and poof! Pancakes. But let’s be honest – they were never that good. They were never, say, IHOP good. To this day, IHOP has the best damn pancakes on this earth and I’ll fight anyone who disagrees.
So these pancakes are going to take more than the 10 seconds it takes to add water to a box mix. But with less than 10 ingredients, most of which you probably have on hand, you’re going to have IHOP pancakes at home.
What you need to make Blueberry Buttermilk Pancakes
I’m betting you’ll only need to go to the store for buttermilk and blueberries. The rest of the ingredients are pantry staples:
- all-purpose or gluten free flour
- baking powder
- baking soda
- vegetable oil
- an egg
Tips for making perfect pancakes
The secret to perfectly fluffy pancakes isn’t just the right ingredients. It’s the method. Pancakes should be cooked low and slow so that the inside cooks at the same pace as the outside. Too high a temperature and your pancakes will be too brown and potentially uncooked on the inside.
- If you have a griddle, set it to 300 degrees. If you’re using a regular pan, set the burner to low or 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 bubbles on the entire surface of the pancake, then flip.
- 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.
- Should I use fresh 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.
- Is there a gluten free option for these pancakes?
Absolutely! My favorite gluten free flour is Cup4Cup. You can use it in the same proportions that you’d use all purpose flour.
I hope you’ll take some time this weekend to kick back, relax and make something special. If you make these Blueberry Buttermilk Pancakes, let me know! Leave a comment or drop a rating below. Enjoy!
For more breakfast recipes, try these:
For more blueberry recipes, try these:
- Blueberry Brioche Bread Pudding
- Blueberry Jam Sour Cream Crumb Cake
- Country Blueberry Pie with Lemon Thyme Crust
Blueberry Buttermilk Pancakes
- 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, whisk the flour, baking powder, baking soda, sugar and salt. Stir in the oil, egg and buttermilk.
- Coat the griddle with nonstick cooking spray. Ladle the batter onto the griddle. Place blueberries onto each pancake. Once the batter bubbles on the surface, flip the pancake. Cook an additional 1-2 minutes before removing from griddle.
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