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Blueberry Buttermilk Pancakes

Total Time

Prep: 30 min. Cook: 20 min.


6 servings

For years, I made these pancakes plain. Then my husband and I started growing blueberries. What a delicious addition! I often fix a fluffy stack for my family. It's hard to fill up our grandkids, so I'm glad this recipe makes a big batch.


  • 2 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 tablespoons vegetable oil
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1-1/4 cups fresh or frozen blueberries


  1. In a small saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Remove from the heat. Stir in lemon juice; keep warm.
  2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking soda and salt. Gradually stir in buttermilk, yeast mixture and oil until smooth. In a small bowl, beat eggs and cream; stir into the batter.
  3. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle each pancake with about 1 tablespoon blueberries. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with warm blueberry syrup.
Editor’s Note: If using frozen blueberries, do not thaw before adding to batter.

Nutrition Facts

3 pancakes: 516 calories, 16g fat (6g saturated fat), 137mg cholesterol, 534mg sodium, 84g carbohydrate (48g sugars, 3g fiber), 12g protein.

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