Blueberry Pancakes Modern Honey

Homemade fluffy blueberry pancakes are made with fresh blueberries and are the best buttermilk blueberry pancakes ever! These are easy blueberry pancakes made from scratch. We take our homemade blueberry pancakes very seriously in our home. My husband, Dean, loves to whip up a batch of fluffy blueberry pancakes on the weekends and my kids

Homemade fluffy blueberry pancakes are made with fresh blueberries and are the best buttermilk blueberry pancakes ever! These are easy blueberry pancakes made from scratch. 

We take our homemade blueberry pancakes very seriously in our home.  My husband, Dean, loves to whip up a batch of fluffy blueberry pancakes on the weekends and my kids love it too! He is the King of Pancakes in our house!

Years ago when I was first recipe testing how to make the perfect buttermilk pancakes, I discovered the magical power of buttermilk.  Yes, I used the word “magical.” I am such a huge fan of buttermilk that we have a carton in our refrigerator at all times.

Buttermilk transforms the texture of baked goods.  It creates a melt-in-your-mouth, tender texture for the best blueberry pancakes.

What does buttermilk do in pancakes?

Buttermilk plays a crucial role in pancake recipes and contributes to the texture and flavor of homemade pancakes. Here are some reasons why buttermilk is often used in pancake recipes:

  • Fluffy Texture: Buttermilk is acidic, and when combined with baking soda (an alkaline ingredient often used in pancake recipes), it creates carbon dioxide gas. This gas helps the pancakes rise and become fluffy. This reaction is similar to the one that occurs when using baking powder, contributing to the leavening process.
  • Tender Texture: The acidity in buttermilk helps break down gluten in the flour. Gluten is a protein that can make baked goods tough if overdeveloped. By using buttermilk, the pancakes are less likely to become tough, resulting in a more tender texture.
  • Moisture Content: Buttermilk adds moisture to the pancake batter, making the final product more tender and less dry. The moisture content also contributes to a lighter texture.

    • What ingredients are in Homemade Blueberry Pancakes?

    Fresh Blueberries: Fat and juicy blueberries give this burst of warm sweetness in each bite! Make sure the berries are soft and ripe. You can also use frozen blueberries if you can’t get any fresh ones in season, just try to let them thaw before cooking the pancakes.

    Buttermilk: The “magic” ingredient! When it reacts with the baking soda, the pancakes gain height which makes it have that fluffy, creamy, and tender texture. It also gives the pancakes that tangy flavor.

    Melted Butter: Adding some rich flavor and depth to the pancakes, melted butter keeps the pancakes rich and moist and prevents dry crumbles.

    Sugar: Like butter, sugar helps keep the pancakes moist, along with keeping them sweet and flavorful.

    Eggs: Eggs are really what gives the pancake its structure, helping them to rise and form. Too much egg, however, will make the pancakes too dense. Follow this recipe perfectly and you’ll get the right amount of fluff and moisture!

    Flour: Also helps to provide structure and form.

    Baking Soda + Baking Powder: These give the pancakes its rise.

    How to make the Best Blueberry Pancakes:

    • Start by mixing the dry ingredients — flour, baking soda, baking powder, sugar and salt in a bowl.
    • Stir in eggs, buttermilk, and melted butter. Make sure to get the eggs completely mixed into the pancake batter.
    • Set the skillet or pan to medium-low heat. I like to start with a lower heat setting to ensure the exterior doesn’t burn before the inside gets fully cooked through. Place a generous pat of butter all over the skillet to give the pancakes a buttery golden exterior.
    • As soon as the pancake batter is added to the pan, sprinkle the top side (not touching the skillet) with fresh blueberries.  Watch for bubbles start to form and use a turner to check for the pancakes to start turning a light golden color. Flip and cook on the other side.
    • Serve with real maple syrup and sweet cream butter.

    Homemade Buttermilk Blueberry Pancake FAQ:

    What can I substitute for buttermilk in pancakes?

    If you don’t have buttermilk on hand, you can use whole milk and add 2 Tablespoons of white vinegar. I suggest waiting at least 10 minutes to allow the vinegar to curdle and begin to thicken the whole milk. 

    When do I add fresh blueberries to blueberry pancakes?

    I prefer to sprinkle the fresh blueberries over the pancake batter once it hits the pan to cook.  This way the blueberries keep their shape.  You can also stir the blueberries into the pancake batter but sometimes this can make them blueberries break apart and become mushy.

    How do I know when to flip the blueberry pancakes?

    You will know when to flip the pancakes when you start to see bubbles pop up on the surface of the pancake. Take a spatula and carefully look under the pancake to see if it a light golden brown color and ready to flip. The bubbles are a good sign that they are getting ready to flip.

    How do I make sure my homemade blueberry pancakes are fully cooked through in the middle without burning the outside of the pancake?

    This is an important tip is you want to ensure the pancakes are fully cooked and still maintain that buttery golden exterior. I suggest cooking on a medium-low heat to allow the pancakes to slowly cook inside without becoming too brown. If your pancakes are cooking too quickly on the outside, lower the heat, and watch carefully. 

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    • In a large bowl, combine flour, baking powder, baking soda, salt and sugar, and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine. 

    • Heat skillet over medium-low heat. Test for readiness by sprinkling some water on the pan and if it spatters off the griddle, it’s hot enough. I prefer to start on a lower heat setting to ensure the inside of the pancake gets fully cooked through.

    • Coat with butter or spray with non-stick cooking spray.  Pour pancake batter onto pan. Sprinkle the top with fresh blueberries. 

    • When bubbles appear on top of the pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.

    • Serve with real maple syrup, fresh blueberries, and whipped cream.

    Questions and Answers: What can I substitute for the buttermilk? If you don’t have buttermilk on hand, you can use whole milk and add 2 Tablespoons of white vinegar. I suggest waiting at least 10 minutes to allow the vinegar to curdle and begin to thicken the whole milk.  When to add fresh blueberries to this easy blueberry pancakes recipe? I prefer to sprinkle the fresh blueberries over the pancake batter once it hits the pan to cook.  This way the blueberries keep their shape.  You can also stir the blueberries into the pancake batter but sometimes this can make them blueberries break apart and become mushy. How do I know when to flip the blueberry pancakes? You will know when to flip the pancakes when you start to see bubbles pop up on the surface of the pancake. Take a spatula and carefully look under the pancake to see if it a light golden brown color and ready to flip. The bubbles are a good sign that they are getting ready to flip. How do I make sure my homemade blueberry pancakes are fully cooked through in the middle without burning the outside of the pancake? This is an important tip is you want to ensure the pancakes are fully cooked and still maintain that buttery golden exterior. I suggest cooking on medium-low heat to allow the pancakes to slowly cook inside without becoming too brown. If your pancakes are cooking too quickly on the outside, lower the heat, and watch carefully. 

    Calories: 199kcal, Carbohydrates: 28g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 52mg, Sodium: 283mg, Potassium: 205mg, Fiber: 1g, Sugar: 9g, Vitamin A: 285IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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