Blueberry Pancakes

Homemade Blueberry Buttermilk Pancakes are light and fluffy. How to make the perfect blueberry pancakes. Tips and tricks for making the best blueberry pancakes. 

Course Breakfast
Cuisine American
Keyword blueberry pancakes
Servings 16 pancakes


  • 3 cups Flour
  • 1 Tablespoon Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1/3 cup Sugar
  • 3 large Eggs
  • 3 3/4 cups Buttermilk (if you want thinner pancakes, add 4 cups of buttermilk)
  • 6 Tablespoons Melted Butter
  • 2 cups Fresh Blueberries
  • Butter (for skillet)


  1. In a large bowl, combine flour, baking powder, baking soda, salt and sugar, and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine. 

  2. Heat skillet over medium-low heat. Test for readiness by sprinkling some water on the pan and if it spatters off the griddle, it's hot enough. I prefer to start on a lower heat setting to ensure the inside of the pancake gets fully cooked through.

  3. Coat with butter or spray with non-stick cooking spray.  Pour pancake batter onto pan. Sprinkle the top with fresh blueberries. 

  4. When bubbles appear on top of the pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
  5. Serve with real maple syrup, fresh blueberries, and whipped cream.