Breakfast
Tall, Fluffy Blueberry Buttermilk Pancakes
Bakery-style pancakes with crisp edges, a tender middle, and bursts of warm blueberry in every bite.
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
By Aisha Khan · Published January 18, 2025
After years of testing, this is the pancake recipe I keep coming back to on slow Sunday mornings. The buttermilk and a brief rest give the batter real lift, while folding the blueberries in at the end keeps the batter from turning purple. Expect tall, cloud-like stacks with a faint tang and crisp lacy edges.
Why you'll love this recipe
- ✦Reliably tall and fluffy — no flat, sad pancakes.
- ✦Made with one bowl and a whisk, no mixer required.
- ✦The batter can rest overnight in the fridge for an even better texture.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 cups buttermilk
- 2 large eggs
- 4 tbsp melted butter, plus more for the pan
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- 1
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 2
In a second bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- 3
Pour the wet mixture into the dry and stir gently with a spatula until just combined — a few lumps are fine. Overmixing is the enemy of fluffy pancakes.
- 4
Let the batter rest for 10 minutes while you heat a nonstick skillet or griddle over medium-low heat. Lightly butter the pan.
- 5
Scoop 1/4 cup of batter per pancake onto the pan and immediately scatter a few blueberries on top. Cook until bubbles cover the surface and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes.
- 6
Hold finished pancakes on a rack in a 90 C / 200 F oven while you cook the rest. Serve with warm maple syrup and a knob of butter.
Recipe tips from my kitchen
- ✓If using frozen blueberries, do not thaw them — drop them on frozen so they do not bleed into the batter.
- ✓Medium-low heat is the sweet spot. High heat browns the outside before the inside cooks through.
- ✓No buttermilk? Stir 2 tbsp lemon juice into 2 cups whole milk and let it sit 5 minutes.
Nutrition (per serving)
Calories
380
Protein
11 g
Carbs
54 g
Fat
13 g
Nutrition is an estimate and may vary based on brands and substitutions.
