Blueberry Buttermilk Pancakes
Make these and you’ll never use a mix again. It takes less than 5 minutes to make the batter. The key is not to over-mix so no electric mixer, please! They are just as good (& healthier) made with whole wheat pastry flour. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Makes: six 5-inch pancakes
Ingredients:
- 1 cup all purpose or whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup reduced fat buttermilk
- 1 egg
- 2 Tablespoons vegetable oil
- 1 cup fresh blueberries
Instructions:
- Combine dry ingredients in a medium bowl.
- Combine buttermilk, egg, and oil in a measuring cup.
- Add liquid mixture to flour mixture, gently folding until almost combined.
- Fold in blueberries. A lumpy batter is good.
- Preheat an electric non-stick griddle to 375° or a large non-stick pan to medium-high. (no greasing is needed but if desired, rub pan lightly with a stick of butter)
- Drop mounds onto griddle & cook for 2-3 minutes per side. When the edges are dry, the pancakes are done.
No buttermilk? See Substitutions in my blog.
Looks delicious!
Perfection!
I made these this morning for my Grandniece, we loved them. I added a teaspoon of vanilla to the wet mix and sprinkled some Tru Lemon crystalized lemon in the batter they were amazing. I’ve been wanting an easy blueberry pancake recipe this will be my go to going forward. Thank you so much!
Jenny, Made these this afternoon for a late lunch. They were amazing!
I made this morning and I must say it was super easy.The blueberries keep plump and the pancakes, they came out fluffy. I did add some vanilla extract and Meyer lemon zest however that just didn’t give it enough flavor. I’m thinking of adding butter extract maybe that will punch up the flavor..any suggestions? I want that oh so yummy taste.
I add a bit of cinnamon and sugar to my batter. Just about a teaspoon combined
Loved, loved this recipe. They were very fluffy and delicious. I topped the pancakes with butter and pure pancake syrup. So delicious and easy to make!
Hi Jenny, We just made these pancakes this morning! We loved them! I used frozen blueberries and we didn’t have buttermilk so I subbed with yogurt and 1/2 and 1/2. Served with butter and maple syrup. They came out delicious!!!
Jenny! I made these today. I added some cinnamon and vanilla 🙂
They are the best blueberry pancakes ever. My husband is not a pancake fan, but he loved them!
Thanks for making all these great recipes for everyone. We appreciate it very much!
Best pancake recipe I have made so far. They came out perfect. They are my wife’s and my favorite pancakes now. So easy to make. Dziekujebardzo!
Well, I tried these pancakes again this evening and this time got a better result with my new griddle! One thing though is that I need to turn the heat up a little more to get the inside done better-they were not as done as they should have been.
I’ll improve as I cook these pancakes often.
Well, I went out and I bought a griddle and am going to try this recipe yet again, a 3rd time. Maybe cooking them on my new griddle will make the difference.
I will let everyone know how it comes out when I make them!
I tried this but I used milk and vinegar instead of buttermilk, and frozen blueberries. It turned out as something that looked like purple-blue scrambled eggs. What could be going wrong? (Large skillet)
I have never used frozen blueberries but I suspect they have too much moisture. Along with that, when creating your own buttermilk, especially using low fat milk, it’s never as thick and acidic as real buttermilk. So the combination of a thin buttermilk and frozen wet blueberries, it’s was probably too much liquid in the batter. If you can follow the recipe exactly, you will be we rewarded.
Hi, frozen berries don’t hold up well, once they’re thawed. I think you really need to use fresh blueberries 🫐
If using frozen berries be sure to blot off ice crystals. Don’t mix into batter but after batter is on griddle drop blueberries in.
I know that this is a great recipe. However, I made it twice and it failed! I watched the video over and over, followed the directions exactly, and it was one big mess! I used a large spatula, placing them just right in my skillet which is large. 🙁 🙁
Maybe I should buy a griddle, I don’t know.
What could be wrong??
This is my healthy pancake now days. I love pancakes, been looking for a healthier version. I also do not use syrup unless its Mable. Do you have a healthy syrup in any of your recipes?
No, I only use pure maple syrup (Canadian).
I’ve made homemade pancakes plenty of times. I have buttermilk in my fridge and decided I wanted to use it for pancakes. This recipe was easy as most homemade pancakes are. They turned out perfectly. I used frozen blueberries and added a touch of cinnamon and vanilla. Needless to say I’ll be using this recipe again.
I only have reg whole wheat. Will that work as well?
Hi Susan, I used regular whole wheat flour. It came out great!
So good and such a simple recipe. I always look forward to making your recipes and my family can’t get enough of them. These pancakes are excellent and the liquid to dry ratio is right. Thank you, Jenny!
I had found blueberries on sale and bought way too many. Thankfully I came across this recipe and made these for my daughter and myself tonight and they are amazing! So light and super fluffy!! I am loving your recipes and your videos. Thanks for another perfect meal 🙂
I was skeptical about the ratio of flour to buttermilk after reading a previous comment so I only used half of a cup of buttermilk at first. Way too thick. Definitely need the full cup. Came out delicious.
I think this is the easiest, most delicious blueberry pancake recipe I have ever made. And I have been cooking for 50+ years. Buttermilk and not over mixing the batter are key to the success of this recipe. Scrumptious!
This recipe is wrong! I knew 1 cup of flour to 1 cup of milk didn’t sound right, and I should have gone with my gut, but went ahead with Jenny’s measurements anyway. The batter came out waaaayyy too thin, almost watery. It should always be a half cup of milk to every cup of flour. I ended up adding more flour and half of a teaspoon more baking powder. The first pancake that came out didn’t even rise and tasted like paper mache. Yuk. I dumped the rest of the batter and made another recipe that was way better.
This recipe it’s fabulous !!! do not use milk use buttermilk.
Yes, it’s buttermilk not milk! Ratio perfect
Don’t give up. Dry to wet correct, Give it another try. So good, even with milk (+ 1 TB vinegar)
Then you screwed it up. This is the easiest recipe ever.
You are wrong! This recipe was spot on and absolutely delicious! You clearly did not follow the directions to the T, or you would not be making these ridiculous comments ..,
I absolutely love your recipes and your wonderful sence of humor. I’m going to make these pancakes when I have company over for the holidays.
Best blueberry buttermilk pancakes recipe!
Hi Jenny!
I made them this morning for breakfast
WOW!!! Yummy!!!
Blueberries BEST pancakes ever.
Thanks for a great recipe.
Just made these and they were fantastic. Before I could never make homemade pancakes that were good but now that’s changed. It’s also a healthier version which brings it over the top. Thank you for your recipes – they never fail me.
Hi Jenny,
I made these pancakes yesterday, fantastic!
Love your attitude and videos, your AWESOME! Keep up the great work!
Killer Bee
Delicious pancakes! Enjoyed them this beautiful Saturday morning! A thousand times better than a box mix. Thank you Jenny!
Girl I read all about you what a spit fire you are. You seemed to have a great life. You are so humble you have accomplished so much! I just started following you being stuck in upstate NY misding my Buffalo NY and all our polish food there … I have to start making it here….thank you for your help!
Can’t wait for next June when my blueberries will be plentiful. Imagine going into your own backyard, picking fresh blueberries to make Jenny’s blueberry pancake’s for that mornings breakfast. Yummy! You can grow them in pot’s you know.
I am looking to use your blueberry pancake recipe on a camping trip, but I will be cooking for 10 on a large griddle. Could I double the ingredients?
Pancake batter is very forgiving. You can double and if it’s too thick or too thin, you can adjust with a little added flour or buttermilk.
My kids said you are the best online nana ever. We start each day with breakfast, usually apple oatmeal, on the weekends I cook special breakfasts. This is a hit, my kids love wholesome food that tastes real. These pancakes deliver in spades and are easy and fast to prepare. I make them with buttermilk I have on hand from baking sweet potato chocolate cake recipe of yours.
OMG, these look soooo good!!! Am going to buy blueberries tomorrow just so I can make these!!! BTW, how come your pancakes sort of looked like a meatloaf shape when you poured them out (oh, ur meatloaf is very, very good, is that why???). I think my husband will choose these pancakes over a romp in the hay, LOL!!!!!
These are simple and great. However, I left out the oil and added some other ingredients – they add a lot of flavor the the pancakes:
about 2 oz. of vanilla yogurt
1 to 1.5 teaspoons of sugar (less or more depending how sweet you want them)
1/4 teaspoon of pure vanilla
I also used frozen blueberries as that’s what I had on hand. Just thawed them slightly (don’t cook) in the microwave and drained before adding them to the batter.
They were yummy! Thanks!
ahallenhowe@gmail.com
Hi Jenny;
I am a new subscriber to your site and so glad i found it.Have made your buttermilk pancakes with blueberries before and loved them but hated buying a quart of buttermilk for just 1 cup recipe,a waste;but one day i found dried buttermilk blend in the grocery store and purchased it for future.Today went on your site and made the pancakes using dried buttermilk blend,worked out perfectly.
Thank you again looking forward to trying all your recipes.
your single male Polish cook,
Allen
My two teenage boys loved these, but need more! Can the recipe be doubled ok?
Thanks!
I found that my batter was to wet with only one cup of flour. But I also used homemade buttermilk so would the lumps In the butter milk have anything to do with thst
It’s hard to say if it’s the buttermilk or perhaps just the way you measured, or maybe any small change you might have made in the recipe. Pancake batter is forgiving so next time you can just add a little extra flour or use a bit less buttermilk.
Thanks for a great recipe!
Today I don’t have buttermilk on hand but I always have whey separated from my plain yogurt. It’s a good replacement and works perfectly.
Try it! It may even be more nutritious.
Hi Jenny,
Should there be any modifications to the recipe if I want to use frozen blueberries?
Thanks
As far as I know there no changes needed. However, I’m not sure if they should be thawed first. I’ve never used frozen but I looked at a lot of other recipes and some said frozen is fine and others said to thaw them first. I think I would thaw them first on paper towels and blot away and excess moisture.
I find that if the blueberries are really frozen the pancakes need to cook longer…on lowered temp( or the batter will be raw around the berries)…however, If you thaw them slightly for a few minutes on the counter while u get ur ingredients together they work out better. Hope this helps!
P.s I tend to pour my batter on the skillet and then scatter the partially frozen berries on top…to avoid a blue batter!
Another hit for my family. My husband said, I won’t eat regular pancakes again. He really liked them and he is hard to cook for. Thank you Jenny, can’t wait to try more of your recipes.
Thank you so much!!!!!!!!
Can the mixture be made ahead and stored (example: night before in fridge)?
I don’t think the batter would survive well if mixed ahead but what I would do is to make two mixtures – dry and liquid – and just stir them together when you’re ready to cook. I would do the dry ingredients in one bowl and the liquids in a measuring cup. Cover each and refrigerate the liquid. Then in the morning just combine them, add the berries and you’re good to go.
Hello, I tried this pancakes without blueberries, but sweet taste is missing…even with the syrup, so I made the next one with banana and the taste of sweet get better…I think the sweet from the fruit improve the flavor.
Which flour is better bleach or unbleached? pre -sifted o no?
I read that vegetable oil is not good, because is gmo product, and olive oil is not good for high temperatures of cooking, Have you try grape oil?
I use unbleached flour and with most recipes, I measure the flour without sifting. It’s rare for a recipe to call for pre-sifted flour so for best results, I measure without sifting. I sometimes sift after measuring just to get rid of lumps and combine the ingredients but you don’t have to sift the dry ingredients for my pancakes if you don’t want to. I realize there are a lot of opinions out there about oil. I use vegetable oil all the time and cook regularly with olive oil without hesitation. If you’re concerned about gmo or heating oils, I think if you do some research, you can then decide what’s right for you.
we made them this morning for breakfast … omg best freaking pancakes … never going back to store bought box pancake mix
Just tried these today and doubled your recipe to make sure there were enough for our four kids (otherwise I may have had to eat them all myself). They were so insanely good that we had to go to a local farm and pick more today for the next batch! I didn’t have buttermilk and was surprised that they turned out so well with skim.
Jenny, your videos and recipes are so awesome! It is more entertaining watching your videos than watching any TV show or movie. Thank you for sharing so much with your fans and making me into a super dad in the kitchen.
Made these today, but I might have to give them another try because they might have come out better if I used a griddle. But they tasted good
Hi there, is there anything (non-dairy) that I can use instead of buttermilk? Thanks1
Hmmm… that’s a tough one. They won’t be “buttermilk” pancakes but you could try something else that will bring the acidic nature needed for the pancakes to be light and fluffy. The only thing I can think of is yogurt made with either soy, almond, or coconut milk. Then thin it with a liquid to make it thick but pour-able like the buttermilk. If that doesn’t work you could try any dairy-free milk and add lemon juice to make it acid. It’s usually 1 tablespoon of lemon juice (or vinegar) to one cup of non-dairy milk and let it stand for five minutes. That’s all I’ve got!
Hi Jenny!
Made your buttermilk pancakes just yesterday, I took out the blueberries but I topped the pancakes with fresh strawberries and honey. YUM! Thanks for this recipe and looking forward to new videos..
OMG, these were AMAZING
I just made this today *_* my mouth just had an orgasm also I ate it with buttermilk syrup, strawberries and black berries Best pancakes ever, this is a keeper.
A family favorite!! So easy and so good. Thanks Jenny! I love your recipes.