Blueberry buttermilk pancakes are thick, fluffy, and filled with fresh blueberries. Making homemade pancakes is easier than you think - these are made from scratch with simple pantry ingredients.
Pancakes are a classic comfort breakfast food. These blueberry buttermilk pancakes make the perfect summertime treat - they're filled with fresh blueberries and a hint of lemon zest.
Are you intimidated at the thought of cooking pancakes without a box mix? These pancakes are made with a handful of simple pantry staples and all you need is a bowl and spoon to get started.
Serve blueberry buttermilk pancakes for your next Saturday morning breakfast or Sunday brunch. Top with a classic maple syrup, whipped cream, or lemon blueberry topping.
Ingredients and substitutions
Making pancakes on the stove top is just like baking. Baking is an exact science, which means that using exact ingredients and measurements are necessary for good results.
- All-purpose flour - I have only tested this recipe with all-purpose flour. If you have a different type of flour on hand (like self rising flour or whole wheat flour) I'd highly recommend searching for a recipe that includes the ingredients you intend to use.
- Granulated sugar - Just enough sugar is added to this recipe to add a hint of sweetness. Less sweet pancakes are perfectly paired with a sweet topping like maple syrup or fruit compote.
- Leavening agents - You'll need baking soda and baking powder for this recipe. One cannot be substituted with the other - you'll need both to make these pancakes light and fluffy.
- Salt - Just a bit of salt enhances the flavor of your pancakes without making them "salty".
- Buttermilk - Buttermilk is a must for this recipe. It cannot be substituted with regular milk. This recipe is written with exact measurements of buttermilk and leavening agents to work together to make your pancakes light and fluffy. Don't have buttermilk on hand? To make a buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to your liquid measuring cup, then fill to the 1 cup line with milk. Allow to set for 5 minutes before adding to your pancake mix.
- Lemon zest - Adds a light lemony flavor to your pancakes. If you don't have lemon zest on hand, substitute with ½ teaspoon of lemon extract, or 1 teaspoon of vanilla extract for a vanilla flavor. I do not recommend substituting with lemon juice because the extra acidity can cause issues with rise. Lemon juice also has much less lemon flavor when compared to lemon zest.
- Fresh blueberries - Fresh blueberries can be substituted with frozen blueberries that have been thawed and strained of any excess juices.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. When using a nonstick skillet, your pancakes will flip effortlessly with no sticking.
Frozen blueberries? - Want to use frozen blueberries? They'll need to be thawed first and drained of any excess juices, which can make your batter thin.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
Wait until you see bubbles - Do not try to flip your pancakes until you see bubbles across your pancake and the edges look dry. These indicators mean your pancake is ready to flip.
Storage
If you have leftover pancakes, they can be stored in the refrigerator in a sealed container for 2-3 days. They can also be frozen for 1-2 months.
The quickest method for reheating pancakes is the microwave. Place your pancakes on a microwave safe plate and cover lightly with a paper towel. Reheat refrigerated pancakes for about 20 seconds per pancake, or about 1 minute for frozen pancakes. I suggest reheating a maximum of 2-3 pancakes at a time for even reheating.
You can also reheat a whole batch of pancakes in the oven. Preheat your oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper, then lay your pancakes out in a single layer. Bake for 8-10 minutes, or until heated through.
Frequently asked questions
Are your pancakes burning on the outside before they're done on the inside? Your burner is too hot. Turn the heat down slightly. I like to cook my pancakes on medium-low heat. Every stove is different, so you may have to experiment to find the perfect temperature.
This is an issue caused by your leavening agents - baking soda and baking powder. Make sure you're using both, measuring accurately, and using fresh ingredients. Check their expiration dates before starting. If you substitute buttermilk with plain milk, this can also cause flat pancakes. Buttermilk contains acidity that reacts with the leavening agents to help your pancakes rise properly. Either use buttermilk or a buttermilk substitute.
No, regular milk added to this recipe will result in flat pancakes. If you don't have buttermilk on hand, you can make a buttermilk substitute with regular milk. Add 1 tablespoon of white vinegar or fresh lemon juice to a liquid measuring cup, then fill to the 1 cup line with milk. Allow it to sit for 5 minutes before adding to your pancake mix.
You may be using a baking powder with aluminum. Look for baking powder labeled as 'aluminum-free' to prevent a metallic aftertaste in your baked goods.
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📖 Recipe
Blueberry Buttermilk Pancakes
Ingredients
- 1 cup (120 g) all purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup (227 g) buttermilk
- 1 teaspoon lemon zest
- ½ cup (75 g) fresh blueberries
Instructions
- In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps.
- Add egg, buttermilk, and lemon zest to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is normal. Add blueberries, stirring just until incorporated.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
- Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across the pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.
Equipment Recommendations
Notes
- Buttermilk substitute: In a 1-cup liquid measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes.
- Lemon zest can be substituted with ½ teaspoon lemon extract or 1 teaspoon vanilla extract.
- Pancakes browning too quickly, while the middle is still raw? Turn your heat down. This gives time for the center to cook without burning the outside.
- To freeze: allow leftover pancakes to cool completely. Wrap in wax paper or parchment paper, then store in a freezer-safe bag or container for up to 2 months in the freezer.
Hi! I really liked your recipe! The only thing is that I noticed them a little too salty. Could it be it needs less salt? Also, how much vanilla should I add? The instructions mention vanilla but I couldn't find it in the ingredients list. Thanks!
Hi Veroca, the salt could definitely be reduced by half if they're to salty for you. Thank you for noticing, there should be 1 teaspoon of vanilla extract in this recipe!