The blueberries in our blueberry pancakes aren’t the only star of the show: cornmeal, oats, buttermilk and nutmeg give these pancakes an extra oomph of complex flavor and a hearty-yet-fluffy tenderness.
Dad's Blueberry Buttermilk Pancakes Recipe photo by Taste of Home

Our blueberry pancakes are a bite of tender, fluffy perfection. They can handle almost any type of blueberry: juicy, summer-seasonal blueberries from the farmers market, or frozen blueberries collecting ice crystals in the back of the freezer. Thanks to ingredients like cornmeal, buttermilk, nutmeg and oats, these pancakes hold a hearty-yet-fluffy texture and a delicious taste—bursting with hot blueberries to boot.

Ingredients for Blueberry Pancakes

  • All-purpose flour: All-purpose flour gives pancakes their structure.
  • Cornmeal: Cornmeal adds a pleasant grit and a sweet, corny taste to pancakes, which is probably why our cornmeal pancakes are so popular.
  • Quick-cooking oats: Quick-cooking oats add a hearty texture and an earthy flavor to these pancakes.
  • Nutmeg: Nutmeg gives an aromatic, nutty note to the pancakes. Freshly grate your nutmeg for a bolder taste than pre-ground nutmeg.
  • Buttermilk: Buttermilk is essential in our blueberry pancake recipe for the tang taste and moisture it gives.
  • Blueberries: Fresh or frozen blueberries work—use what you’ve got!

If you’re missing any of these ingredients, check if you have any of these ingredient substitutes for pancakes on hand before making a trip to the grocery store.


Step 1: Make the pancake batter

Mixing Ingredients for Blueberry PancakeTMB STUDIO

In a large bowl, whisk the flour, cornmeal, quick-cooking oats, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, whisk the egg, buttermilk, oil and vanilla until blended. Pour the flour mixture into the egg mixture, and stir just until moistened and the batter still has a few small lumps. Let the batter stand for 15 minutes.

Editor’s Tip: One of our best tips for perfect pancakes is not overmixing the batter. Overmixing will over-develop the gluten, resulting in tough, dense pancakes. Mix your batter just until combined for fluffy pancakes.

Step 2: Add the blueberries

Mixing Blueberries in BatterTMB STUDIO

Lightly grease a griddle or large nonstick skillet, and heat it over medium heat. Fold the blueberries into batter.

Editor’s Tip: If you’re using frozen blueberries, do not fold them into the batter or their color will run and create blue-green streaks in the batter. Instead, scatter frozen blueberries on top of pre-portioned pancakes that are cooking on the griddle.

Step 3: Cook the pancakes

Cooking Blueberry Pancake on skilletTMB STUDIO

Pour batter by 1/4 cupfuls onto the griddle or skillet. Cook until the bubbles on top begin to pop and the bottoms are golden brown. Flip the pancakes, and cook until the second side is golden brown.

Blueberry Pancake Variations

  • Make one giant pancake: One big baked blueberry pancake is easy to cut up and serve. It also eliminates the need to stand over a griddle, cooking the pancakes in batches.
  • Add more fruits: Blueberries pair well other fruits like bananas, raspberries, peaches, blackberries and strawberries, so add them in with the blueberries for more flavor and color.
  • Zest in citrus: Grate a lemon or orange, and incorporate the bright citrus curls into the pancake batter for a refreshing taste.
  • Splash a dash of extract: A small dash of almond extract adds a subtle nutty note to the blueberry pancake batter.
  • Make a sauce instead: Want a more concentrated blueberry flavor? Skip adding the blueberries to the batter, and instead make an easy blueberry sauce

How to Store Blueberry Pancakes

To store, allow the blueberry pancakes to cool to room temperature, and place them in an airtight container in the refrigerator for up to three days.

To freeze, allow the blueberry pancakes to cool to room temperature, then layer the pancakes between sheets of parchment or waxed paper. Place the pancakes in an airtight container or resealable bag, and store in the freezer for up to three months.

To reheat the pancakes, preheat an oven or conventional toaster to 350°F, and arrange the pancakes on a parchment-lined baking tray. Heat the pancakes until warmed through, five minutes if from the fridge and 10 minutes if from the freezer.

Blueberry Pancakes Tips

Blueberry Pancake served with bacon, butter and drizzled maple syrup on it with glass of milkTMB STUDIO

Should you put blueberries in pancake or batter?

You should put blueberries in the batter if you’re using fresh blueberries. If you’re using frozen blueberries, sprinkle them directly on top of freshly ladled pancakes on the griddle. If you put frozen blueberries in the batter, you risk the frozen blueberries running, causing blue-green streaks in the batter.

Is it better to use fresh or frozen blueberries in pancakes?

It’s better to use fresh blueberries in pancakes if you want the best blueberry taste, but frozen blueberries hold their shape better than fresh blueberries. If you’re going the fresh route, make sure your familiar with how to pick blueberries at a farm or grocery store so you’re not coming home with old, mushy berries.

Watch how to Make Dad’s Blueberry Buttermilk Pancakes

Dad's Blueberry Buttermilk Pancakes

My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa
Dad's Blueberry Buttermilk Pancakes Recipe photo by Taste of Home
Total Time

Prep: 15 min. + standing Cook: 10 min./batch


12 pancakes


  • 1 cup all-purpose flour
  • 3 tablespoons cornmeal
  • 3 tablespoons quick-cooking oats
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1 large egg
  • 1-1/2 cups buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries


  1. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes.
  2. Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

Nutrition Facts

3 pancakes: 332 calories, 10g fat (2g saturated fat), 50mg cholesterol, 746mg sodium, 52g carbohydrate (18g sugars, 2g fiber), 9g protein.