This Blueberry Buttermilk Pancakes recipe makes the BEST fluffy pancakes! Thick and fluffy homemade pancakes are loaded with fresh, juicy blueberries for a simply amazing breakfast. They’re easy to make and will have everyone asking for more!

For more Breakfast Recipes, be sure to check out my Bisquick Sausage Balls, Ham Egg and Cheese Casserole, Air Fryer Breakfast Potatoes, and Cinnamon Roll Monkey Bread Muffins.

a stack of pancakes topped with butter, syrup, and blueberries.

Pancakes are a weekend tradition at my house. They are one of my kids’ favorite breakfasts, and are actually my oldest son’s favorite food!

I love trying all kinds of variations of pancake recipes, but this Blueberry Buttermilk Pancakes recipe is my favorite for super fluffy, delicious pancakes.

blueberry pancakes on a white plate with butter and syrup.

Yes, my friends. If you love thick, fluffy, pillowy pancakes then this is the recipe for you! The plump, juicy blueberries are just the icing on the cake. Or in this case, the pancake.

a stack of pancakes topped with butter, syrup, and blueberries.

The key to super fluffy pancakes is using the right ingredients. The combination of buttermilk, cake flour, and Greek yogurt in this recipe creates a little bit of magic, giving your blueberry pancakes extra height, fluffiness, and delicious flavor.

a fork digging into a stack of pancakes.

Ingredients for Blueberry Buttermilk Pancakes

A full list of ingredients, measurements, and instructions are located in the recipe card below.

  • all purpose flour
  • cake flour
  • baking powder
  • baking soda
  • salt
  • sugar
  • buttermilk
  • eggs
  • vanilla Greek yogurt
  • fresh blueberries
ingredients in bowls on a counter top.

How to Make Blueberry Buttermilk Pancakes – Step by Step

A full list of ingredients, measurements, and instructions are located in the recipe card below.

  1. Combine dry ingredients in a large bowl.
  2. Whisk together wet ingredients in a separate medium sized bowl.
  3. Stir wet ingredients into the dry ingredients until no large lumps remain.
  4. Heat a large skillet or griddle to medium heat and melt a pat of butter. Use a 1/3 measuring cup to scoop pancake batter onto the hot pan, spreading the batter into 4-5 inch circles. Sprinkle each pancake with blueberries.
  5. Allow pancakes to cook until edges are dry and bubbles begin to form before flipping. Allow each side to become golden brown.
a large glass bowl of flour with a whisk.
a large glass bowl with a whisk making batter.
a large glass bowl of batter.
a pancake with blueberries cooking in a skillet.
a large white plate full of pancakes.

Tips and Notes

  • Cake flour makes the pancakes nice and fluffy. If you don’t have cake flour on hand, replace it with regular all-purpose flour minus ¼ cup. The combination of cake and all purpose flour is similar to using a pastry flour and makes the pancakes tender and fluffy.
  • You can also easily make your own cake flour. Measure out one cup of all purpose flour and then remove 2 Tablespoons from it. Replace it with 2 Tablespoons of cornstarch and sift. Now you have homemade cake flour!
  • Fresh or frozen blueberries can be used to make your blueberry buttermilk pancakes.
  • Buttermilk and Greek yogurt give the pancakes height and a light, tender texture. The acidity in the buttermilk and yogurt reacts with the baking soda and baking powder to create delicious fluffy pancakes.
  • If you don’t have any Greek yogurt on hand, you can use regular yogurt instead. I do like to use vanilla yogurt for a little extra flavor, but plain yogurt will work, too.
  • Don’t overmix the batter. Overmixing can cause your pancakes to become tough and rubbery. Mix the dry and wet ingredients just until they are combined, leaving some lumps in the batter.
  • Cook over medium heat. Blueberry buttermilk pancakes cook best over medium heat. High heat can cause them to burn on the outside while remaining uncooked in the middle.
  • Flip only once. Resist the temptation to flip your pancakes more than once! Flipping them multiple times can make them tough.
blueberry pancakes on a white plate.

Storing and Reheating

Store any leftover pancakes in an airtight container in the fridge for up to three days. You can also freeze your blueberry buttermilk pancakes  by placing them in a freezer safe container like a freezer ziplock bag or airtight container. Layer or stack your blueberry pancakes in between pieces of wax paper to prevent them from sticking together. Freeze for up to three months. Allow pancakes to thaw overnight in the refrigerator before reheating. 

If you’re reheating individual pancakes, my favorite method is the toaster. It will even make your pancakes a little crispy on the outside! Just place the pancakes into the toaster slots and select a setting that you would use for lightly browned toast. 

You can also reheat pancakes in the oven, which is a great method for reheating a large amount of blueberry pancakes at once. Set the oven to 350 and place your pancakes on a parchment paper lined baking sheet. Cover with foil and bake for about 5-7 minutes.

Keep in mind that reheated pancakes will not be as fluffy as fresh pancakes! They will still taste delicious, but will lose that fluffy texture that comes from being cooked fresh from the griddle.

a stack of pancakes topped with butter, syrup, and blueberries.

Blueberry Buttermilk Pancakes – FAQs

How do I make my pancakes fluffy?

To make fluffy pancakes, be sure to use ingredients like the cake flour, buttermilk, and Greek yogurt featured in this recipe. Also be sure to mix your batter gently and avoid overmixing. Letting the batter rest for a few minutes before cooking can also allow the baking soda to react with the acidic ingredients, which leads to light and fluffy pancakes.

Should I use a non-stick pan or a cast iron skillet to cook pancakes?

A non-stick pan or griddle is the best option for pancakes, as it prevents them from sticking and makes flipping easier. To prevent your pancakes from sticking to the pan or griddle, add a small amount butter or oil to the surface before cooking.

Should I use fresh or frozen blueberries for my pancakes?

I prefer using fresh ones, but frozen blueberries will work fine, too.

How do I know when to flip my pancake?

Wait until the edges of the pancake start to dry and the surface is bubbly before flipping. Use a spatula to gently lift up the pancake and check the underside for a golden brown color.

Can I make pancake batter ahead of time and store it in the fridge?

Yes, just cover the batter tightly with plastic wrap before storing in the fridge for up to 24 hours.

syrup being poured over a pancake.

More Blueberry Recipes You Should Try!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

a stack of pancakes topped with butter, syrup, and blueberries.
5 from 3 ratings

Recipe: Blueberry Buttermilk Pancakes

Yield: 16 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Blueberry Buttermilk Pancakes recipe makes the BEST fluffy pancakes! Thick and fluffy homemade pancakes are loaded with fresh, juicy blueberries for a simply amazing breakfast. They're easy to make and will have everyone asking for more!
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Ingredients

  • 2 cups all purpose flour
  • 1 cup cake flour, see notes
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 Tablespoons white granulated sugar
  • 2 2/3 cups buttermilk
  • 2 eggs
  • 1/2 cup vanilla yogurt, I use vanilla Greek yogurt
  • 1 1/2 cups fresh blueberries

Instructions
 

  • Combine all purpose flour, cake flour, baking powder, baking soda, salt, and sugar in a large bowl.
  • Whisk together the buttermilk, eggs, and vanilla yogurt in a separate medium sized bowl. Stir the wet ingredients into the dry ingredients until no large lumps remain.
  • Heat a large skillet or griddle to medium heat and melt a pat of butter. Use a 1/3 measuring cup to scoop pancake batter onto the hot pan, spreading the batter into 4-5 inch circles. Sprinkle each pancake with blueberries.
  • Allow the pancakes to cook until edges are dry and bubbles begin to form before flipping. Allow each side to become golden brown.

Notes

  • Cake flour makes the pancakes nice and fluffy. If you don’t have cake flour on hand, replace it with regular all-purpose flour minus ¼ cup. The combination of cake and all purpose flour is similar to using a pastry flour and makes the pancakes tender and fluffy.
  • You can also easily make your own cake flour. Measure out one cup of all purpose flour and then remove 2 Tablespoons from it. Replace it with 2 Tablespoons of cornstarch and sift. Now you have homemade cake flour!
  • Fresh or frozen blueberries can be used to make your blueberry buttermilk pancakes.
  • Buttermilk and Greek yogurt give the pancakes height and a light, tender texture. The acidity in the buttermilk and yogurt reacts with the baking soda and baking powder to create delicious fluffy pancakes.
  • If you don’t have any Greek yogurt on hand, you can use regular yogurt instead. I do like to use vanilla yogurt for a little extra flavor, but plain yogurt will work, too.
  • Don’t overmix the batter. Overmixing can cause your pancakes to become tough and rubbery. Mix the dry and wet ingredients just until they are combined, leaving some lumps in the batter.
  • Cook over medium heat. Blueberry buttermilk pancakes cook best over medium heat. High heat can cause them to burn on the outside while remaining uncooked in the middle.
  • Flip only once. Resist the temptation to flip your pancakes more than once! Flipping them multiple times can make them tough.
Cuisine: American
Course: Breakfast
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 142kcal, Carbohydrates: 25g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 25mg, Sodium: 270mg, Potassium: 189mg, Fiber: 1g, Sugar: 7g, Vitamin A: 107IU, Vitamin C: 1mg, Calcium: 99mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.