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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Course Breakfast, brunch
Cuisine American
Keyword blueberry-buttermilk-pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 236kcal
Author Melissa Sperka


  • 2 ½ cup all-purpose flour
  • cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cup whole buttermilk
  • 4 tablespoon butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 pints fresh blueberries divided
  • Vegetable oil and butter for frying


  • In a medium size mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl whisk together the buttermilk, melted butter, eggs and vanilla.
  • Gradually add the wet ingredients to the dry mixing just until fully combined. Rest for 10-15 minutes.
  • Heat 1 tablespoon butter and 2 tablespoon vegetable oil in a griddle or non stick skillet. Use a 4 oz ice cream scoop to divide the pancake batter. Fry in small batches.
  • Sprinkle each pancake with blueberries. Fry until the batter bubbles and the edges are golden then turn. Around 2-3 minutes.
  • Keep warm on a baking sheet in a 200°F oven.
  • Serve with additional blueberries, a pat of butter and drizzled with maple syrup.


Use 1 pint of blueberries in the pancakes and serve additional blueberries on the side.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 223mg | Fiber: 3g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 2mg