Homemade Blueberry Buttermilk Pancake Recipe for Weekend Brunch
These Blueberry Buttermilk Pancakes are soft, thick, and perfectly fluffy, made with tangy buttermilk and juicy blueberries. Ideal for weekend brunch or a cozy family breakfast, this homemade pancake recipe delivers golden edges, a tender center, and irresistible flavor in every bite.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries or frozen, not thawed
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Fold in the blueberries carefully to avoid breaking them.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the hot skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve warm with butter, maple syrup, or fresh fruit.
Notes
Nutritional Benefits
- Blueberries are rich in antioxidants that support heart and brain health.
- Buttermilk provides calcium and protein while helping create a lighter pancake texture.
- Eggs add high-quality protein and essential vitamins.
- Homemade pancakes allow better control over sugar and fat compared to store-bought mixes.