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.
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).
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.
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.
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.
More pancake recipes you may enjoy:
Kitchen tools you may need to make Blueberry Pancakes
Sifter – I use my sifter a lot when I'm baking, especially when I need to mix dry ingredients together quickly.
Mixing Bowl – My handled mixing bowl is one of my favorites, and it works well for mixing up pancake batter.
Pancake Batter Dispenser – I've been eyeing this, especially for cupcakes and muffins; but it'd be handy for pancakes too.
Pancake Turner – I recommend a spatula with a wide base for flipping pancakes.
Print the recipe for Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
- In a large mixing bowl, whisk together the dry ingredients, including the flour, baking soda, baking powder, salt, and sugar.
- Make a well in the center of the mixture.
- Add the applesauce, buttermilk, and canola oil to the well.
- Stir everything together just until moistened. The batter will be quite thick.
- Gently fold in the blueberries with a large spoon.
- Set the griddle on low to medium heat, and lightly spray it with cooking spray.
- Spoon the pancake batter onto the hot griddle, adding enough to make your preferred size pancake.
- Cook the pancakes 'til the tops are covered in bubbles, and the bottom edges have turned slightly crispy and golden brown in color.
- Flip the pancakes and cook the other side. Cook well, until each pancake is a nice golden brown and cooked through.
- Serve with butter and warm maple syrup, warm blueberry syrup, or powdered sugar.