Blueberry Buttermilk Pancakes Mmmmm! Who doesn’t love blueberries and pancakes? Together they make a classic, simple, and fantastic breakfast that always delights.
Blueberry Buttermilk Pancakes
This version of Blueberry Buttermilk Pancakes starts with a rich, made-from-scratch buttermilk pancake batter, folds in plenty of fresh blueberries, and is finished with a bright, homemade blueberry syrup. The syrup uses real ingredients—blueberries, lemon, a touch of sugar, and vanilla—so it tastes fresh and vibrant. These pancakes are tender, slightly tangy from the buttermilk, and studded with bursts of blueberry flavor.
Fresh blueberries are ideal because they hold their shape and provide the best flavor, but frozen berries work well too and are a convenient off-season option. If you pick blueberries in season, freezing them flat on a tray and storing them in bags makes a quick, ready supply for pancakes and sauces later.
If fresh berries are not available locally, frozen blueberries from the grocery store produce a very good result. When using frozen berries in batter, there’s no need to thaw them first—add them frozen to avoid turning the batter purple and to keep the pancakes from becoming soggy.
Consider keeping a small jar of Homemade Dry Pancake Mix in the pantry for quick breakfasts.
Should you use farm eggs or store eggs?
Farm-fresh eggs can be a little richer in flavor and often have deeper-colored yolks, which many people prefer for baking and breakfast dishes. Store-bought eggs are perfectly fine and safe to use, and they will still yield excellent pancakes. Use the best eggs you have available and enjoy the result.
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Will any buttermilk substitute work in this recipe?
Not all buttermilk substitutes behave the same way. Store-bought cultured buttermilk gives the batter the right thickness and tang. Thin homemade “buttermilk” (milk mixed with an acid) can make the batter runny and affect texture. For best results, use real, store-bought buttermilk.
Try this with Traeger Banana Bread for an indulgent brunch spread.
When do we usually eat pancakes?
Pancakes are wonderfully flexible—serve them for breakfast, weekend brunch, or even dinner. They’re a great choice any time you want something comforting and easy to prepare. Make a double batch: these pancakes freeze well. Place cooled pancakes between sheets of wax paper, stack them in an airtight container or bag, and freeze. Reheat in the microwave or toaster to enjoy a quick weekday breakfast.
Syrup also freezes well. If you freeze your blueberry syrup separately, thaw it before reheating and pouring it over warm pancakes. Wait to add syrup until you’re ready to serve to keep pancakes from becoming soggy.
Serve these with a savory side, such as a bacon and cheese omelet, for a balanced meal.
What else can you serve with homemade buttermilk pancakes?
These pancakes pair beautifully with breakfast meats like bacon, smoked ham, or sausage links. Add scrambled eggs—farm-fresh if you have them—or try smoked salmon scrambled eggs for a special touch. A platter of fresh fruit (strawberries, blackberries, melon) brightens the plate and complements the blueberry flavor nicely.
For a complete brunch, include coffee, orange juice, and a small green salad or roasted potatoes to round out the meal.
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Blueberry Buttermilk Pancakes
Fluffy buttermilk pancakes topped with a fresh blueberry sauce. The combination of tangy buttermilk and sweet-tart blueberries makes these a favorite for family breakfasts and leisurely weekend brunches.
Ingredients
Blueberry Syrup
- 1 pint blueberries, washed and stemmed
- 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon vanilla
- Juice of 1 lemon
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for slurry)
Pancakes
- 5 eggs
- 1 1/2 cups milk
- 1/2 cup butter, melted
- 5 cups buttermilk
- 1 tablespoon vanilla
- 5 cups all-purpose flour
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 1/4 cup sugar
- 1–2 cups fresh blueberries
Instructions
- Make the blueberry syrup: Combine the blueberries, 1/2 cup water, 1/2 cup sugar, vanilla, and lemon juice in a saucepan. Heat over medium-low until it simmers, then reduce to low and let simmer for 15–20 minutes.
- Mix the pancakes: In a large bowl, whisk together the eggs, milk, melted butter, buttermilk, and vanilla. Add the flour, baking powder, baking soda, and sugar, and stir until just combined. Fold in the fresh blueberries last.
- Preheat a nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
- Spoon batter onto the hot surface, using a small ladle for medium pancakes. Add a few extra blueberries on top of each pancake if desired. Cook 2–3 minutes, until bubbles form and the bottom is golden.
- Flip carefully and cook the second side until golden and cooked through.
- Finish the syrup: Mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering blueberry mixture and cook briefly until the syrup thickens slightly.
- Serve pancakes hot, topped with the warm blueberry syrup.
Nutrition Information (per serving)
Yield: 12 servings • Serving size: 1
Calories: 854 • Total Fat: 24g • Saturated Fat: 13g • Cholesterol: 209mg • Sodium: 2060mg • Carbohydrates: 134g • Fiber: 5g • Sugar: 46g • Protein: 26g