Fluffy Blueberry Buttermilk Pancakes

ByLisandra

These Fluffy Blueberry Buttermilk Pancakes are the kind of breakfast that makes you want to stay in your pajamas all morning. Thick, golden, and bursting with juicy blueberries in every bite — this is the recipe your weekends have been waiting for. Made with simple pantry ingredients and ready in under 20 minutes, this is my absolute go-to when I want something special without the fuss.

Why You’ll Love This Recipe

  • Ready in under 20 minutes.
  • Incredibly thick and fluffy every single time.
  • Uses simple ingredients you already have at home.
  • Perfect for meal prep — make a big batch and freeze the extras.
  • Kids and adults absolutely love them.

Ingredients list

For the pancakes:

  • 1 and 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

For serving:

  • Maple syrup
  • Extra blueberries
  • Powdered sugar
  • Butter

Instructions

Step 1 — Mix the Dry Ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Step 2 — Mix the Wet Ingredients In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.

Step 3 — Combine Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — a few lumps are perfectly fine and actually give you fluffier pancakes.

Step 4 — Add the Blueberries Gently fold in the blueberries with a spatula.

Step 5 — Cook the Pancakes Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden.

Step 6 — Serve Stack them high, top with maple syrup, extra blueberries, and a dusting of powdered sugar. Serve immediately and enjoy!

Tips & Tricks

  • Do not overmix the batter — lumps are your friend for fluffy pancakes.
  • Let the batter rest for 5 minutes before cooking for even fluffier results.
  • If using frozen blueberries, do not thaw them first or they will bleed into the batter.
  • Keep finished pancakes warm in the oven at 200°F while you cook the rest.
  • No buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice and let sit for 5 minutes.

Nutrition (per serving, approximate) 

Calories: 320 | Protein: 8g | Fat: 9g | Carbs: 52g

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