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Blueberry Buttermilk Pancakes

 Ultra-soft, cloud-like pancakes loaded with fresh blueberries. Tall, tender, tangy from buttermilk, and perfectly golden — the kind of breakfast stack that tastes like a weekend morning.

stack of fluffy blueberry buttermilk pancakes topped with butter and maple syrup

Prep Time : 10 min

Cook Time : 15 min

Servings : 4

Prep Time :

10 min

Cook Time :

15 min

Servings :

4

Ingredients

Pancakes

• 2 cups (240 g) all-purpose flour


• 2 Tbsp (25 g) granulated sugar


• 2 Tbsp (30 ml) maple syrup — this one on Amazon


• 1 tsp baking powder


• 1 tsp baking soda


• 1 tsp kosher salt


• 1 ¾ cups (415 ml) buttermilk


• 2 large eggs


• 4 Tbsp (56 g) unsalted butter, melted


• 2 cups (300–320 g) fresh blueberries


• Additional butter, for greasing the pan

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Directions

  1. Mix the Dry Ingredients
     In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. Combine the Wet Ingredients
     In a separate bowl, whisk the buttermilk, eggs, melted butter, and maple syrup until smooth.
  3. Make the Batter
     Pour the wet mixture into the dry. Whisk gently until just combined — a few lumps are normal.
    Fold in 1 cup of the blueberries, keeping the rest for cooking.
  4. Preheat the Pan
     Heat a nonstick skillet or griddle over medium heat. Add a small swipe of butter and let it melt until slightly bubbling.
  5. Cook the Pancakes
     Scoop about ⅓ cup of batter onto the skillet per pancake. Add a few extra blueberries on top.
    Cook until small bubbles form across the surface and the edges begin to firm.
    Flip and cook for an additional 1–2 minutes until fluffy and cooked through.
  6. Serve
     Stack the pancakes high, add a pat of butter, and finish with maple syrup. Serve immediately while hot.

*Notes : 

  • For extra fluff, avoid overmixing the batter — stop as soon as it comes together.
  • If you want a less sweet, more balanced bite, add a spoonful of plain yogurt on top (like in the inspiration photo).
  • Swap fresh blueberries for frozen, but don’t thaw — add them straight from the freezer to prevent streaking.
  • A cast-iron griddle gives the best browning, but nonstick works perfectly too.

Nutrition Facts 

( per serving )

Calories

~690 kcal

Protein

 13 g

Fat

26 g

Carbs

100 g

Calories

~690 kcal

Protein

 13 g

Fat

26 g

Carbs

100 g

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stack of fluffy blueberry buttermilk pancakes topped with butter and maple syrup

Blueberry Buttermilk Pancakes

Ultra-soft, cloud-like pancakes loaded with fresh blueberries. Tall, tender, tangy from buttermilk, and perfectly golden — the kind of breakfast stack that tastes like a weekend morning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 690
Ingredients Method Notes

Ingredients
  

PANCAKES
  • 240 g all-purpose flour
  • 25 g granulated sugar
  • 30 ml maple syrup
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 415 ml buttermilk
  • 2 item large eggs
  • 56 g unsalted butter melted
  • 300–320 g fresh blueberries
  • item butter for greasing the pan

Method
 

Mix the Dry Ingredients
  1.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Combine the Wet Ingredients
  1.  In a separate bowl, whisk the buttermilk, eggs, melted butter, and maple syrup until smooth.
Make the Batter
  1.  Pour the wet mixture into the dry. Whisk gently until just combined — a few lumps are normal. Fold in 1 cup of the blueberries, keeping the rest for cooking.
Preheat the Pan
  1.  Heat a nonstick skillet or griddle over medium heat. Add a small swipe of butter and let it melt until slightly bubbling.
Cook the Pancakes
  1.  Scoop about ⅓ cup of batter onto the skillet per pancake. Add a few extra blueberries on top. Cook until small bubbles form across the surface and the edges begin to firm. Flip and cook for an additional 1–2 minutes until fluffy and cooked through.
Serve
  1.  Stack the pancakes high, add a pat of butter, and finish with maple syrup. Serve immediately while hot.

Notes

  • For extra fluff, avoid overmixing the batter — stop as soon as it comes together.
  • If you want a less sweet, more balanced bite, add a spoonful of plain yogurt on top (like in the inspiration photo).
  • Swap fresh blueberries for frozen, but don’t thaw — add them straight from the freezer to prevent streaking.
  • A cast-iron griddle gives the best browning, but nonstick works perfectly too.