Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes are soft, fluffy, and packed with juicy blueberries. Thanks to the buttermilk, they’re light with a slight tang — perfect for weekend brunch or a cozy breakfast at home. This easy one-bowl recipe takes less than 30 minutes and uses simple ingredients you already have on hand.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings 4

Calories 280 kcal

Instructions

1½ cups all-purpose flour
3 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1¼ cups buttermilk
1 large egg
2 tbsp melted butter
1 cup fresh or frozen blueberries
Butter or oil for greasing the skille

Notes

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, egg, and melted butter until well combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined (don’t overmix).
Fold in the blueberries.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip and cook another 1–2 minutes until golden brown.
Serve warm with maple syrup, extra blueberries, or your favorite toppings.

Keyword Pancakes