Blueberry Pancakes

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Make these and you’ll never use a mix again. It takes less than 5 minutes to make the batter. The key is not to over-mix so no electric mixer, please! They are just as good (& healthier) made with whole wheat pastry flour. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Makes: six 5-inch pancakes

Blueberry Buttermilk Pancakes


  • 1 cup all purpose or whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

  • 1 cup reduced fat buttermilk
  • 1 egg
  • 2 Tablespoons oil (I use extra-light olive oil)

  • 1 cup fresh blueberries


  1. Combine dry ingredients in a medium bowl.
  2. Combine buttermilk, egg, and oil in a measuring cup.
  3. Add liquid mixture to flour mixture, gently folding until almost combined.
  4. Fold in blueberries. A lumpy batter is good.
  5. Preheat an electric non-stick griddle to 375° or a large non-stick pan to medium-high. (no greasing is needed but if desired, rub pan lightly with a stick of butter)
  6. Drop mounds onto griddle & cook for 2-3 minutes per side. When the edges are dry, the pancakes are done.

No buttermilk? See Substitutions in my blog.

Blueberry Buttermilk Pancakes

20 Comments on "Blueberry Buttermilk Pancakes"

  1. Jakob

    I found that my batter was to wet with only one cup of flour. But I also used homemade buttermilk so would the lumps In the butter milk have anything to do with thst

    • Jenny

      It’s hard to say if it’s the buttermilk or perhaps just the way you measured, or maybe any small change you might have made in the recipe. Pancake batter is forgiving so next time you can just add a little extra flour or use a bit less buttermilk.

  2. WY

    Thanks for a great recipe!

    Today I don’t have buttermilk on hand but I always have whey separated from my plain yogurt. It’s a good replacement and works perfectly.

    Try it! It may even be more nutritious.

  3. Julia

    Hi Jenny,

    Should there be any modifications to the recipe if I want to use frozen blueberries?


    • Jenny

      As far as I know there no changes needed. However, I’m not sure if they should be thawed first. I’ve never used frozen but I looked at a lot of other recipes and some said frozen is fine and others said to thaw them first. I think I would thaw them first on paper towels and blot away and excess moisture.

    • charlotte

      I find that if the blueberries are really frozen the pancakes need to cook longer…on lowered temp( or the batter will be raw around the berries)…however, If you thaw them slightly for a few minutes on the counter while u get ur ingredients together they work out better. Hope this helps!

      P.s I tend to pour my batter on the skillet and then scatter the partially frozen berries on top…to avoid a blue batter!

  4. Deborah Sanford

    Another hit for my family. My husband said, I won’t eat regular pancakes again. He really liked them and he is hard to cook for. Thank you Jenny, can’t wait to try more of your recipes.

    Thank you so much!!!!!!!!

  5. Steve

    Can the mixture be made ahead and stored (example: night before in fridge)?

    • Jenny

      I don’t think the batter would survive well if mixed ahead but what I would do is to make two mixtures – dry and liquid – and just stir them together when you’re ready to cook. I would do the dry ingredients in one bowl and the liquids in a measuring cup. Cover each and refrigerate the liquid. Then in the morning just combine them, add the berries and you’re good to go.

  6. Mana

    Hello, I tried this pancakes without blueberries, but sweet taste is missing…even with the syrup, so I made the next one with banana and the taste of sweet get better…I think the sweet from the fruit improve the flavor.

    Which flour is better bleach or unbleached? pre -sifted o no?

    I read that vegetable oil is not good, because is gmo product, and olive oil is not good for high temperatures of cooking, Have you try grape oil?

    • Jenny

      I use unbleached flour and with most recipes, I measure the flour without sifting. It’s rare for a recipe to call for pre-sifted flour so for best results, I measure without sifting. I sometimes sift after measuring just to get rid of lumps and combine the ingredients but you don’t have to sift the dry ingredients for my pancakes if you don’t want to. I realize there are a lot of opinions out there about oil. I use vegetable oil all the time and cook regularly with olive oil without hesitation. If you’re concerned about gmo or heating oils, I think if you do some research, you can then decide what’s right for you.

  7. Alex

    we made them this morning for breakfast … omg best freaking pancakes … never going back to store bought box pancake mix

  8. Frank

    Just tried these today and doubled your recipe to make sure there were enough for our four kids (otherwise I may have had to eat them all myself). They were so insanely good that we had to go to a local farm and pick more today for the next batch! I didn’t have buttermilk and was surprised that they turned out so well with skim.

    Jenny, your videos and recipes are so awesome! It is more entertaining watching your videos than watching any TV show or movie. Thank you for sharing so much with your fans and making me into a super dad in the kitchen.

  9. khabirah

    Made these today, but I might have to give them another try because they might have come out better if I used a griddle. But they tasted good

  10. JaelynRae

    Hi there, is there anything (non-dairy) that I can use instead of buttermilk? Thanks1

    • Jenny

      Hmmm… that’s a tough one. They won’t be “buttermilk” pancakes but you could try something else that will bring the acidic nature needed for the pancakes to be light and fluffy. The only thing I can think of is yogurt made with either soy, almond, or coconut milk. Then thin it with a liquid to make it thick but pour-able like the buttermilk. If that doesn’t work you could try any dairy-free milk and add lemon juice to make it acid. It’s usually 1 tablespoon of lemon juice (or vinegar) to one cup of non-dairy milk and let it stand for five minutes. That’s all I’ve got!

  11. Ally

    Hi Jenny!
    Made your buttermilk pancakes just yesterday, I took out the blueberries but I topped the pancakes with fresh strawberries and honey. YUM! Thanks for this recipe and looking forward to new videos..

  12. Jade

    OMG, these were AMAZING

  13. angiierous

    I just made this today *_* my mouth just had an orgasm also I ate it with buttermilk syrup, strawberries and black berries Best pancakes ever, this is a keeper.

  14. 2810juju

    A family favorite!! So easy and so good. Thanks Jenny! I love your recipes.

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