Blueberry Buttermilk Pancakes
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Blueberry Buttermilk Pancakes served with a delicious blueberry sauce, perfect Sunday morning breakfast. Can you think of anything better? I’m talking extra fluffy blueberry pancakes with a homemade blueberry sauce, all from scratch but so easy! And so good!
The Best Blueberry Buttermilk Pancakes Recipe
The best way to enjoy a weekend morning is with a plate full of blueberry buttermilk pancakes served with a delicious homemade blueberry sauce! These pancakes are so delicious and the reduced blueberry sauce is to die for.
I’ve been making these pancakes for years, as a matter of fact, I first shared this recipe with you over 10 years years ago. It’s one of my husband’s favorite pancake recipes by far! They are really quick to make and I’d rather have these over oatmeal or cereal any day.
Why You’ll Love These Blueberry Buttermilk Pancakes
- Buttermilk Blueberry Deliciousness! Fluffy buttermilk pancakes are loaded with fresh blueberries and then topped with a perfectly sweetened homemade blueberry sauce to make this incredible blueberry pancakes recipe.
- Easy to Make! You can whip up this simple 2-step breakfast recipe in just 30 minutes with just a handful of basic easy to find pantry ingredients and no fancy equipment.
- Make Ahead Breakfast! These yummy pancakes freeze fantastically well and so does the sauce. This means that you can make them ahead of time and have a weekend brunch on the table in just minutes.
Pancakes
- Dry ingredients – All purpose flour, salt, baking powder, white sugar, and baking soda.
- Wet ingredients – Eggs, buttermilk, and regular milk.
- Butter – Pick up unsalted butter and melt it down for this component of the dish.
- Blueberries – You can use frozen you can use fresh – you can use whatever your heart desires!
Sauce
- Blueberries – I used fresh for this sauce but frozen will work just as well.
- Sugar – Brown sugar for this sauce but feel free to use white sugar though if you need.
- Lemon – We want some nice brightness in our sauce to balance out all the sweetness we’ve got going on.
- Vanilla – Vanilla extract is our secret weapon flavor bomb, it’ll bring out all that delicious richness of our sauce.
This simple 2-step recipe may look like a lot of work, but it’s super easy to make! The sauce comes together in just 5 minutes and the pancakes take no time to cook!
Before starting the pancake batter you need to make the yummy sauce. Add the blueberries to a medium saucepan along with the brown sugar, lemon juice, and vanilla extract. Then cook everything together over medium heat for about 5 minutes or until the sauce thickens. It should coat the back of a spoon when it’s done.
To make the batter, you first need to combine the wet and dry ingredients in separate bowls. To start, mix the flour, salt, baking powder, baking soda, and sugar together in a large bowl. Next, in a separate bowl mix together the eggs, buttermilk, milk, and melted butter.
Now, add the wet ingredients to the dry ingredients and mix just until the batter comes together. Finally, gently fold in the fresh blueberries with a rubber spatula being careful not to pop any of them.
Let’s make some pancakes! This will need to be done in batches. So it’s a good idea to preheat your oven to 200°F (93°C). That way you can place them in the oven to stay warm as you cook each batch.
Now, begin by heating a large nonstick pan over medium-high heat. Then grease the pan with vegetable oil or butter. You can also use nonstick cooking spray if you prefer. Now, ladle the pancake batter onto the pan to your desired size. You can make the pancakes as big or small as you like. Then once the air bubbles in the batter start to bubble up to the surface in the middle of the pancakes use a flat spatula to flip them over. This normally takes about 2 minutes and once they are flipped the other side usually only takes about a minute to finish cooking.
Once the pancakes are ready, drizzle them with the warm blueberry sauce and serve with a side of Air Fryer Bacon if you like.
The Magic Is In The Sauce
This reduced blueberry sauce is going to be your new favorite condiment, I can guarantee it already. It’s delicious, nutritious, quick, and easy to boot. Don’t believe me?
Well I guess the only thing you can do is try it out over these tender, fluffy, pillowy little pancakes.
Why Buttermilk?
The buttermilk plays a very important role in these pancakes. First of all, the it will add complexity and depth to your pancakes. It’s what makes them even softer than usual. It’ll help us achieve those perfectly golden pancakes with a little bounce.
How To Make Your Own Buttermilk
If you can’t find any at the store, or you didn’t feel like buying some just for this recipe, fear not! You can make your own buttermilk quite easily with just regular milk and something acidic. Just take 1 cup of regular milk and mix in either 1 tablespoon of white vinegar or fresh lemon juice. Let it stand for 15 minutes before incorporating.
What Else Can I Use My Blueberry Sauce On?
This sauce goes great on everything, believe me when I say that! When have I ever led you astray? That’s right, never, and I’m not about to start today.
- Poured over any flavor ice cream
- French toast
- Waffles
- Yogurt or parfaits
- Cheesecake
- Angel food cake
Expert Tips
- Grease the pan well. The pancakes will stick if the pan is not greased. You will want to grease it each time you begin a new batch of pancakes. If you’re worried about the extra fat you can just use nonstick cooking spray.
- Use fresh blueberries. For the best flavor use fresh blueberries if they are available. Frozen blueberries will work, but fresh blueberries are always better.
- Watch the pancakes closely. Pancakes cook quickly so don’t walk away from the pan. Once they begin to bubble, which only takes about 2 minutes, it’s time to flip.
Leftovers
You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.
Freezer
To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1½ minutes, or until heated through.
Sauce
Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week, if you don’t gobble it down by then!
More Delicious Pancake Recipes To Try
- Sheet Pan Pancakes
- The Best Buttermilk Pancakes
- Lemon Blueberry and Ricotta Pancakes
- Dutch Baby Pancake
- Healthy Whole Wheat and Oats Pumpkin Pancakes
- Japanese Pancakes
- Jalapeno Popper Pancakes
- Pancake Muffins
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Blueberry Buttermilk Pancakes
Video
Ingredients
Blueberry Sauce
- 2 cups blueberries
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Pancakes
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- 2 large eggs
- ½ cup buttermilk
- 1 cup milk
- 3 tablespoons butter (unsalted and melted)
- 1 cup blueberries
- 1 tablespoon butter (for frying pancakes)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- To make the blueberry sauce, heat a sauce pan over medium heat. Add the blueberries to the hot sauce pan and add remaining ingredients. Cook for about 5 minutes until sauce thickens.
- In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.
- Heat a large pan to medium high heat. Oil the pan with either butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size. When air bubbles start to bubble up to the surface at the center of the pancakes use a flat spatula to flip them over, usually about 2 minutes for the first side and about minute for the second side.
- To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.
Equipment
Notes
- Recipe will yield about 12 pancakes, depending on how big you make them.
- Grease the pan well. The pancakes will stick if the pan is not greased. You will want to grease it each time you begin a new batch of pancakes. If you’re worried about the extra fat you can just use nonstick cooking spray.
- Use fresh blueberries. For the best flavor use fresh blueberries if they are available. Frozen blueberries will work, but fresh blueberries are always better.
- Watch the pancakes closely. Pancakes cook quickly so don’t walk away from the pan. Once they begin to bubble, which only takes about 2 minutes, it’s time to flip.
- You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.
- To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.
- Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week – if you don’t gobble it down by then!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you make the buttermilk using almond milk?
Never tried it myself, but from my quick search, it seems that for every cup of almond milk, add 2 tbsp of lemon juice.
Delicious!! Ate fresh and froze the rest. They heated up perfectly!
Omitted blueberries to make a few pancakes for my son, then I added them in for the rest of the family. This batter makes delicious pancakes with and without blueberries.
Thank you!!
In the ingredients list, did you mean “tsp” instead of “dp” for the baking soda? Also, you don’t say to add it to the dry ingredients in the first instructions.
Thank you.
Hi Bethanie, yes it’s a tsp, I fixed it and also fixed the instructions. Thanks for the catch. 🙂
DEELICIOUS… and stunning photos