Buttermilk Blueberry Pancakes Recipe

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Here's the classic blueberry pancake— light as a feather and bursting with flavor!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen blueberries
  • Butter, optional
  • Syrup, optional

Nutritional Facts

1 serving (3 each) equals 377 calories, 8 g fat (2 g saturated fat), 111 mg cholesterol, 479 mg sodium, 62 g carbohydrate, 3 g fiber, 14 g protein.


  1. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes.
Originally published as Buttermilk Blueberry Pancakes in Bountiful Harvest Cookbook 1994, p80

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Reviewed Feb. 21, 2013

"Very good. Love the blueberries!"

Reviewed Jul. 24, 2011

"2.5 stars; a mediocre recipe. It would be fluffier if the eggs whites were whipped before folding into the batter. The taste of okay."

Reviewed Jun. 7, 2011

"Waste of time and ingredients. Batter was way too thin. I will not be using this recipe again."

Reviewed May. 28, 2011

"We make these all the time, my family loves them!!! I make the batter and drop frozen blueberries on top on the griddle since not everyone in my family likes the blueberries...they are awesome!!"

Reviewed Aug. 1, 2010

"did not turn our light and fluffy."

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