Blueberry Buttermilk Pancakes from scratch are so easy to make with this simple recipe. My boys love it when we have fluffy pancakes for breakfast, especially when they’re filled with sweet, juicy blueberries.

Blueberry Buttermilk Pancakes are one of our favorite things to make, along with Blueberry Muffins, strawberry oatmeal and French Toast when we’re craving a breakfast treat.

Blueberry Buttermilk Pancakes with maple syrup and fresh blueberries on a plate and milk to drink

Fluffy pancakes filled with sweet, juicy blueberries and covered over with a light layer of maple syrup or a sprinkling of powdered sugar on top… Well, that’s pure pancake perfection.

This recipe is easy to make and calls for simple ingredients you probably already have in your kitchen. Instead of eggs, I use unsweetened applesauce; and if you don’t have buttermilk, you can always sour your milk with about a tablespoon of vinegar (either distilled white or apple cider).

Blueberry Buttermilk Pancakes with maple syrup on a plate, fresh blueberries in a bowl, and milk in a glass bottle

Looking for more pancake recipes? You may also enjoy butterbeer pancakes from scratch and chocolate chip heart shaped pancakes. And if you’d like a gluten-free version, these gluten-free American pancakes from Flour on My Fingers will definitely do.

Or if you’d rather have one big breakfast bake, you can make a deliciously easy French toast casserole with sliced bread or a brioche breakfast casserole or an apple breakfast bake. Yum!

Tips for how to make Blueberry Buttermilk Pancakes:

Gather your ingredients first… You’ll need unbleached all-purpose flour, baking soda, baking powder, sea salt, pure cane sugar, unsweetened applesauce, buttermilk (or milk and vinegar), canola oil, and blueberries (fresh or frozen).

Wash or rinse the blueberries, laying them out to dry on paper towels.
Sift and stir together the dry ingredients (flour, baking soda, baking powder, salt, and sugar) in a mixing bowl.
Make a well in the center of your mixture.
Add the applesauce, buttermilk, and canola oil to that well, stirring everything together just until moistened. The batter will be quite thick.
Gently fold in the blueberries.
Lightly spray the griddle with cooking spray, and heat to a moderate temperature.
Cook the pancakes until the tops are covered with bubbles, and the edges have turned a slightly crispy golden brown.
Turn the pancakes and cook the other side. Cook well, until the pancakes are a nice golden brown and are cooked through.
Serve with butter, warm maple syrup, warm blueberry syrup, and/or powdered sugar.

Blueberry Buttermilk Pancakes with butter and maple syrup on a plate, milk in a glass bottle on the side

I like to make pancakes on our electric griddle or cast iron griddle, just depends on the day. Either way you choose to cook up a batch of these pancakes, may they be a delicious start to your day!

Our oldest son has actually taken over pancake duty, the more he’s learned how to cook. I love it when he gets a craving for pancakes because that usually means he’s in the kitchen cooking up a batch to go with our regular breakfast of bacon and eggs.