The Best Buttermilk Blueberry Pancakes (video)

blueberry pancakes with butter and syrup

A pancake lover’s dream: fluffy, moist pancakes dotted with plump blueberries, topped off with salted butter and sweet maple syrup! These are simply divine! And, you can have these buttermilk blueberry pancakes ready in no time with my easy, no-fail recipe! Growing up, we had pancakes almost every Sunday and I still crave for them on the weekends. There’s something so special about waking up in the morning to berry pancakes being prepared!

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The Secret to Fluffy Pancakes!

My sister shared this buttermilk blueberry pancake recipe with me a few years ago and it’s the only one that anyone in my family uses! This recipe yields the most amazing, the most fluffy and delicious pancakes you’ll ever have! The secret is the buttermilk. It reacts with the baking soda and baking powder, causing the batter to rise significantly when it’s cooking.

Homemade Buttermilk Recipe

If you don’t have buttermilk, don’t fret! You can improvise with 1 cup milk and 1 tablespoon of white vinegar. Just add the vinegar to the milk and let it stand for about 5 minutes. The vinegar will cause the milk to sour and voila, you have homemade buttermilk! Use this ‘buttermilk’ for cakes, pancakes or waffles!

blueberry pancakes; buttermilk pancakes

How to Make Buttermilk Blueberry Pancakes

Here’s how I make these incredible and delicious pancakes!

  1. If you’re making a homemade buttermilk, combine the milk and vinegar and let it stand for 5 minutes, allowing the milk to “sour”. Once soured, whisk together the milk, egg, butter, and vanilla in a large mixing bowl.
  2. Next, combine the flour, sugar, baking powder and soda, and salt. Whisk the dry ingredients into the batter until no clumps remain. For a thinner batter consistency, adjust by adding a few tablespoons of milk.
  3. Fold in the blueberries next.
  4. Let the batter stand for about 5 minutes prior to using. This will allow the baking powder, baking soda and vinegar to start reacting, giving you fluffier pancakes. Preheat to medium heat a pancake griddle or large frying pan, sprayed with nonstick spray.
  5. Make some pancakes, size is up to your discretion! I like to make medium-sized pancakes. Cook them for 1 ½ to 2 minutes on the first side, until the edges start turning golden brown and air bubbles break the surface. Turn and cook the pancakes on the other side until golden brown.
  6. Serve these blueberry pancakes hot with maple syrup and salted butter!

More Recipes!

Looking for more pancake ideas? Check out some of my other recipes you’re sure to enjoy!

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Fluffy Blueberry Pancakes with video recipe

The Best Buttermilk Blueberry Pancakes (video)

10 mins prep + 10 mins cook
4 servings
The most delicious and fluffy buttermilk blueberry pancakes with homemade buttermilk and loads of juicy blueberries!

Ingredients 

  • ¾ cup whole milk
  • 2 tablespoons white vinegar
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ – 1 cup fresh blueberries

Instructions

  • Combine the milk and vinegar and let it stand for 5 minutes, allowing milk to “sour”. Once soured, whisk together milk, egg, butter, and vanilla in a large mixing bowl.
  • Combine the flour, sugar, baking powder and soda, and salt. Whisk into batter until no clumps remain. For thinner batter consistency, adjust by adding a few tablespoons of milk. Fold in blueberries.
  • Let the batter stand for about 5 minutes prior to using. This will allow the baking powder, baking soda and vinegar to start reacting, giving you fluffier pancakes. Preheat to medium heat a pancake griddle or large frying pan, sprayed with nonstick spray.
  • Make pancakes – the size is up to your discretion. Cook for 1 ½ to 2 minutes on the first side, until the edges start turning golden brown and air bubbles break the surface. Turn and cook on the other side until golden brown.
  • Serve the pancakes hot with maple syrup and salted butter.
  • Enjoyed this recipe? Please consider leaving me a comment or rating review to help my blog! 

Nutrition

Calories: 275kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 622mg | Potassium: 165mg | Fiber: 2g | Sugar: 15g | Vitamin A: 352IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 2mg