Blueberry Buttermilk Pancakes

It’s cold outside in south Texas today!! Freezing rain, ice, and heavy winds makes us not want to leave the house. Instead we decided to bundle up and warm up the house by cooking!!

I had a container of blueberries in my fridge that needed to be used asap. I’ve also been testing many many pancake recipes for here and my cookbook. I think I finally found the perfect one. Of course you can make it without blueberries as well.

Use a nonstick skillet or griddle for pancakes. When making these I’ve learned to not over mix the batter. Just mix until combined. There will still be lumps in the batter but that’s okay! Also make sure all your ingredients are room temperature. When I poured my melted butter into my buttermilk egg mixture, my butter solidified. Not good. Also your skillet or griddle has to be the perfect heat. Not too hot and not too cold. A good medium lowish. If you were to range your heat from 1 to 10, a 4 is just about right. Wipe the skillet or griddle clean between batches and then melting more butter before pouring the next pancake. Lastly, do not mix your blueberries into the batter. Place them on top of the pancake when you first pour into skillet, slightly pressing down.

If you follow this recipe and these tips you should have perfect pancakes every time!

Blueberry Buttermilk Pancakes


  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/4 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, melted and cooled slightly
  • Blueberries
  • Butter for pan

Mix flour, baking powder, baking soda, sugar, and salt in a large bowl.

Melt 3 tablespoons butter and let cool slightly.

Measure out buttermilk, add eggs and vanilla. Whisking to combine. Add in melted butter.

Make a well in your dry ingredients and add wet ingredients into well. Just mixing to combine, batter will still be lumpy.

Heat a nonstick skillet or griddle to medium low heat, coat in butter. Pour 2/3 cup of batter per pancake. Top batter with a few blueberries pressing into slightly. Be sure to not over crowd pan or griddle. I used a nonstick skillet and only cooked one pancake at a time.

Once bubbles start to form on top of pancake, you will then flip. It should be golden brown. Cook until bottom side is golden brown. Should take just 2 to 3 minutes total cooking time per pancake.

Serve with warm maple syrup and fresh blueberries.

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