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Blueberry Buttermilk Pancakes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 16 pancakes
Calories: 142 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Combine all purpose flour, cake flour, baking powder, baking soda, salt, and sugar in a large bowl.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Calories 142kcal (7%) Carbohydrates 25g (8%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.002g Cholesterol 25mg (8%) Sodium 270mg (11%) Potassium 189mg (5%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 107IU (2%) Vitamin C 1mg (1%) Calcium 99mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 16pancakes

Amount Per Serving

Calories 142

% Daily Value*

Calories 142kcal 7%
Carbohydrates 25g 8%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.002g 0%
Cholesterol 25mg 8%
Sodium 270mg 11%
Potassium 189mg 4%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 107IU 2%
Vitamin C 1mg 1%
Calcium 99mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.