Blueberry pancakes
- Yield
- 4 servings
Buttermilk and blueberries belong together: the tang sharpens the fruit, and the acid gives the batter an extra lift. This recipe teaches the one move that keeps blueberry pancakes from turning gray-purple and lopsided: the berries go onto the batter in the pan, not into the bowl.
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Ingredients
Batches and reset
4 servings · US measures · 1 batch
Batching
Make no more than one base batter batch at a time. Cook pancakes without crowding the skillet and serve each round promptly. Larger yields use separate batter batches; cooking time does not scale with ingredient quantities.
Original recipe: 4 servings.
Optional lemon zest, serving butter and maple syrup are excluded from the base nutrition scenario. Cultured low-fat buttermilk is the selected milk ingredient. Nutrition is incomplete because the amount of pan oil absorbed is not established. Extra batter adjustments are not included.
Before you start
- Read through the recipe before heating the pan. Gather the bowls, utensils and measured ingredients.
Directions
Read and gather
For the whole recipe
Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything. Everything is measured before cooking.
Melt the butter
For each batter batch
Melt the butter in a small saucepan over low heat. Remove the saucepan from the heat when the butter is liquid, then let it cool until just warm. The butter is liquid and just warm.
Put sugar in the bowl
For each batter batch
Put the sugar in the large mixing bowl. Rub in the lemon zest, if using, until the sugar smells lemony. Whisk in the flour, baking powder, baking soda and 1/2 tsp fine salt until evenly mixed. In the second bowl, whisk the eggs until no white streaks remain, then whisk in the buttermilk, vanilla and melted butter. The dry mixture has no baking-powder streaks and the wet mixture is blended.
Pour and fold gently
For each batter batch
Pour the wet mixture into the dry mixture. Fold with the spatula, scooping from the bottom and turning the batter over. Stop when no dry flour shows and the batter is thick and lumpy.
Rest the batter
For each batter batch
Rest the batter uncovered until puffy and bubbly on top, about 10 minutes.
Heat the pan and cook
For each batter batch
Heat a 12-inch skillet over medium heat. Wipe it with a few drops from the measured canola oil, using tongs and a folded paper towel. Pour a small test pancake and press blueberries into the wet batter. Cook until bubbles pop and stay open and the edges look dry, then flip once. Cook the second side until golden and the center springs back with no wet batter. Taste only the cooked test pancake. Aim for a tangy, lightly sweet pancake with warm blueberries. If it tastes flat, add fine salt to taste. Cook more pancakes in the same way, distributing the blueberries across the poured batter and keeping the pancakes separate in the pan. Wipe away berry juice with the oiled paper towel between rounds so it does not scorch. Use the measured oil a little at a time. Do not press them with the turner. Serve each round promptly. Both sides are golden and the center springs back with no wet batter.
Divide and serve
For the whole recipe
Divide the pancakes into 4 servings and serve warm. Add butter and maple syrup to taste, if using. The pancakes are divided for serving.
About this recipe
Research preview: these details come from our sourced research and haven't been reviewed by our chef yet.
Why it works
Buttermilk reacts with baking soda while baking powder adds more lift, so the thick batter rises tender. Pressing the berries into the poured batter keeps them from streaking the whole batch.
Associated with
American and Canadian home cooking
Blueberries are native to North America, and buttermilk blueberry pancakes are a blueberry-season breakfast, especially in New England and Atlantic Canada.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Buttermilk tang and juicy blueberries; optional lemon zest brightens the batter. · fluffy and tender with crisp golden surfaces and bursting berries · hot
Skill level
Easy
Steps are short and cue-based; the only new move over plain pancakes is adding berries in the pan.
Allergens
Contains: wheat, egg, milk
Baking powder, buttermilk, vanilla extract, oil, butter and maple syrup are packaged products: check each pack for its own allergen statement.
Diets
Vegetarian: Depends on what you buy Vegan: Doesn't fit as written Pescatarian: Depends on what you buy Dairy: See the allergen lines Egg: See the allergen lines Gluten: See the allergen lines
Occasions
National Blueberry Pancake Day (US), Shrove Tuesday / Pancake Day, Catholic Lenten Fridays (abstinence from meat)
Serving and keeping
Best served: Right after each round leaves the pan Serve promptly with butter and warm maple syrup, if using.
Make ahead: Use the batter within its short rest: the leaveners start working once it is wet. Cooked pancakes can be refrigerated or frozen.
Storage: Refrigerate within 2 hours of cooking, covered. For longer keeping, freeze; frozen food stays safe at 0 °F, though quality declines the longer it is frozen.
Leftovers: Refrigerate leftovers within 2 hours and use within 3 to 4 days, or freeze them.
Food safety
- Do not taste raw batter: it contains raw flour and raw eggs. Taste only a cooked test pancake.
- Keep raw flour and eggs away from ready-to-eat foods, and wash hands, bowls and whisks after mixing.
- Rinse the blueberries under running water just before use, then dry them.
- Do not leave cooked pancakes out for more than 2 hours, or 1 hour above 90 °F.
- Reheat refrigerated or frozen pancakes until hot throughout, to 165 °F.
We make no cross-contact statement for home kitchens. Check packaged ingredient labels.
Nutrition notes
note: Added sugars about 33 g per serving (about 4 pancakes), about 67% of the 50 g Daily Value (including the maple syrup or toppings served with it).
note: Dietary fiber about 3.0 g per serving (about 4 pancakes) (11% of the 28 g DV), in the FDA 'good source (10-19% DV)' range for a nutrient content claim (estimate only; a label claim needs a lab or database analysis per reference amount).
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- Recipe url
- https://isthebestrecipe.com/breakfast/blueberry-pancakes
- Name
- Blueberry pancakes
- Servings
- 4
- Recipe yield
- 4 servings
- Recipe ingredient
- about 2 oz unsalted butter melted and cooled until just warm, 3 tbsp granulated sugar, about 2 cups all-purpose flour spooned into the cup and leveled, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 2 eggs large eggs, about 2 cups cultured low-fat buttermilk shaken well, 1 tsp vanilla extract, 1 tbsp canola oil for wiping the pan, used a few drops at a time, about 1 1/2 cups fresh blueberries rinsed, picked over and patted completely dry
- Copy action wording
- Copy recipe and estimated nutrition
Sources
- Blueberry (Wikipedia (English), 2026-10-06)
- Pancake (Wikipedia (English), 2026-09-29)
- Buttermilk (Wikipedia (English), 2026-10-01)
- Food Allergies (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (legislation.gov.uk (The National Archives) rendering of the EU text, 2011-10-25)
- Home Food Storage (storage chart) (University of Nebraska-Lincoln Extension, UNL Food)
- What You Need to Know About Egg Safety (U.S. Food and Drug Administration, 2024-03-05)
- Danger Zone 40°F - 140°F (USDA Food Safety and Inspection Service)
- Handling Flour Safely: What You Need to Know (U.S. Food and Drug Administration, 2024-03-05)
- Selecting and Serving Produce Safely (U.S. Food and Drug Administration, 2024-03-05)
- Daily Value on the Nutrition and Supplement Facts Labels (U.S. Food and Drug Administration, 2024-03-05)
- 21 CFR 101.54 Nutrient content claims for 'good source,' 'high,' 'more' (Legal Information Institute, Cornell Law School (reproducing the eCFR))
- Sodium in Your Diet (U.S. Food and Drug Administration)
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Nutrition Values
Nutrition estimates aren’t available for this recipe yet.
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