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 citrus from the addition of lemon zest.
Intimidated at the thought of making pancakes without a box mix? No worries! These homemade blueberry pancakes are made with a handful of simple pantry staples - ingredients like flour, granulated sugar, baking powder, baking soda, eggs, and buttermilk. If you don't keep buttermilk on hand, I've included a way to make a substitute using whole milk.
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? See my section below on how to make a buttermilk substitute.
- Egg - Adds structure and moisture to your pancakes.
- 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 - it would change the acidity of your batter and would not add a significant amount of lemon flavor.
- Fresh blueberries - Fresh blueberries can be substituted with frozen blueberries that have been thawed and strained of any excess juices.
Buttermilk is thicker and more acidic than regular milk, making your pancakes even thicker and fluffier. It's my choice for making classic pancakes as well!
If you don't have buttermilk on hand, I recommend buying some at the store if possible. If you do not have buttermilk available and need to make a substitute, there are several easy ways.
In a liquid measuring cup, add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes. Keep in mind that your batter will be slightly thinner and pancakes will not turn out quite as thick when using this substitute.
Looking for more substitutes? Check out this article: The Best Buttermilk Substitutes.
Pancake tips and tricks
Are your pancakes browning too quickly, or not cooked through in the center? This means that your heat is too high. Turn the heat down slightly - medium to medium-low usually works for me.
Stoves all run at slightly different temperatures, so it's not uncommon to have to adjust your temperature slightly from what is written in a recipe.
Using a measuring cup will ensure all of your pancakes turn out the same size. I like to use plain metal measuring cups in my kitchen because they're sturdy and will last forever.
Pancakes will tell you when they're ready to be flipped. The edges will start to look dry, and bubbles will form across the top. Once you see this, gently flip and cook until lightly browned on both sides.
Maple syrup is a classic choice - try lightly heating it in the microwave until warm. Or try one of these other topping ideas:
- Fresh blueberries
- Whipped cream
- Lemon blueberry topping
- Sliced banana
- Strawberry topping
- Peanut butter
- Chopped nuts
Homemade pancakes can easily be frozen and reheated on another day. Try doubling or tripling this recipe to make extra pancakes weeks in advance!
To freeze, allow your pancakes to cool completely to room temperature. Layer your pancakes between sheets of wax paper or parchment paper. Store in a freezer safe plastic bag or other container and seal tightly.
Your pancakes will keep in the freezer for up to two months.
Pancakes can be reheated using several methods.
If you plan on feeding a crowd, the oven may be your easiest method. Preheat your oven to 350 degrees Fahrenheit. Place frozen pancakes in a single layer on a parchment lined baking sheet. Bake for up to 10 minutes, or until warmed through.
To microwave: place up to two frozen pancakes on a microwave safe plate. Microwave for up to 1 minute, or until warmed throughout.
Blueberry Buttermilk Pancakes
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon lemon zest
- ½ cup fresh blueberries
- 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.
- 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.