The Best Blueberry Buttermilk Pancakes!

The best pancakes I’ve ever had were on the menu of a restaurant I waited tables at years ago. Unfortunately I lost that recipe a few years ago and have been looking for a pancake as good as those fabled ones ever since. I finally found it and here it is!!!

Blueberry Buttermilk Pancakes

serves 4 (make about 8 pancakes) Servings

1⅓ cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1¼ cups buttermilk
2 tablespoons unsalted butter, melted
Vegetable oil (for griddle)
Pure maple syrup (for serving)


Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Sprinkle a handful of blueberries into each pancake. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

Based on this recipe from Bon Appetite!

2 Replies to “The Best Blueberry Buttermilk Pancakes!”

    1. I didn’t even notice that I had neglected to put blueberries in the recipe. Thank you for pointing that out! I guess my brain just added them in. Did you make them? What did you think?

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