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

Blueberry Buttermilk Pancakes

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.
5 from 1 vote
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Course: Breakfast & Brunch, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 112kcal
Author: Mel Lockcuff




  • 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.


Serving: 1g | Calories: 112kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 306mg | Fiber: 1g | Sugar: 4g
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