I’ve made a lot of breakfasts in my life—some glorious, some messy flops involving burnt oats or deflated soufflés. But these Blueberry Buttermilk Pancakes? They’re the ones that stick.

It was a Saturday morning. I woke up to the ghost of last night’s pancake experiment haunting my kitchen—sticky spatulas, a batter catastrophe, and blueberry carnage across the counter. I decided then and there: this weekend, we were doing pancakes right, with no drama, just fluffy, juicy, buttermilk-soaked circles of breakfast brilliance.

Blueberry Buttermilk Pancakes

Recipe by JessicaCourse: BreakfastCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1½ cups all-purpose flour
3 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1¼ cups buttermilk (shake well before using)
1 large egg
2 tbsp melted butter (plus more for cooking)
1 cup fresh or frozen blueberries
Optional: vanilla extract and lemon zest for extra flavor

Directions

Step-by-Step Directions
Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients. In a separate bowl, whisk buttermilk, egg, and melted butter.
Combine gently. Pour wet into dry, stirring until just combined—batter should be slightly lumpy.
Add blueberries. Gently fold in berries (frozen are fine—they thaw quickly).
Preheat griddle. Medium heat, greased with butter.
Cook pancakes. Pour ¼-cup batter for each. Look for bubbles on top (about 2–3 minutes), flip, then cook another 1–2 minutes until golden.
Serve warm. Stack them tall, add a pat of butter, drizzle syrup, and watch them disappear.

Notes

Fresher flavor: Add a teaspoon of vanilla and a little lemon zest.
Extra fluff: Use room-temperature ingredients and don’t overmix the batter.
Gluten-free? Swap ½ cup of flour with almond or oat flour.
Add-ins: Stir chopped nuts or white chocolate chips for fun.
Flavor switch: Use raspberries or chocolate chips instead of blueberries.

What Makes These Pancakes Special

Fluffy with a slight tang from buttermilk—it’s a subtle game-changer
Blueberries bursting with every bite
Easy recipe—no separating eggs or worrying about over-mixing
Family-friendly—especially when served with butter, syrup, and those berry-stained fingers

Seriously, between the tang and the fluff, this is one breakfast I actually look forward to making.

Why My Family Loves These

Weekday breakfast hero – prep the mix the night before, cook fresh in the morning
Frozen blueberry convenience – pull from the freezer and they’re breakfast-ready
Kid-tested flavor – my least pancake-loving kid devours them with syrup
Weekend treat – guilt-free indulgence without the kitchen drama

What to Serve With These Pancakes

If you’re building a full brunch spread (or just want to win at Saturday breakfast), here are a few of my favorite things to serve alongside these pancakes:

Crispy turkey bacon or veggie sausage — balances the sweet with a little savory
Greek yogurt with honey & fruit — adds protein and creaminess
Fresh-squeezed orange juice or a mimosa — because why not?
A side of my Dense Bean Salad Recipe — yes, even breakfast can have some fiber-packed balance!

These pancakes are rich and fluffy, so pairing them with something light or fresh is the perfect move. And if you’re hosting brunch? This stack is a showstopper every single time.

FAQs

Can I use milk instead of buttermilk?
Yes—add 1 tbsp vinegar or lemon juice to 1¼ cups milk, let sit 5 minutes before using.

How to keep them warm?
Set cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Can I freeze leftovers?
Absolutely. Flash freeze individually, then store in freezer bags for up to 2 months. Microwave or roast to reheat.

A Weekend Breakfast Win

I can honestly say there’s nothing more satisfying than a stack of these pancakes on the weekend. They’re easy enough for everyday but special enough for company. And best of all—no pancake wreckage, zero drama, just warm, buttery circles of joy.

If you’re planning a brunch or just want to feel like a breakfast hero, this is your ticket. Let me know how yours turn out—do they get any taller? Any secret add-in combos? I’d love to hear!

Blueberry Buttermilk Pancakes (Fluffy, Easy & Mom-Approved!)