This blueberry buttermilk pancakes recipe have stood the test of time – light and fluffy, simple and delicious, weekend brunch is calling! A healthy buttermilk recipe that is simple to make and quick to cook, everyone will finish their plates with these delicious and simple buttermilk pancakes with blueberries.
These Blueberry Buttermilk Pancakes Are:
- Fluffy
- Airy
- Light
- Flavorful
- Not-too-sweet
- Ready in about 15 minutes
- Great to serve as a brunch entree or for a pancake bar
Brett loves pancakes, so these are a regular staple on our weekend brunch menu. I love how quick and simple they are to make, and how delicious they are to eat. And let me tell you, these were devoured in record time. I made these with frozen blueberries and served with some Canadian maple syrup. And they were absolutely perfect.
Cozy Vegetarian Brunch Recipes for the WIN!
These healthy buttermilk pancakes are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. These pancakes are also great for having company over for a holiday brunch as well. Ready in under 30 minutes, these pancakes are simple to get on the table, and they will go fast! You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
What’s In These Family Buttermilk Pancakes?
- All Purpose Flour: I like to use King Arthur’s organic all purpose because it has a great flavor and consistency. I use it in all my recipes! From sourdough starter to these pancakes, my pantry is stocked with this awesome flour.
- Blueberries: You can use fresh, frozen, or dried… whatever you have on hand!
- Sugar: I used a white granulated, which is inexpensive to keep around the pantry.
- Baking Soda
- Buttermilk: you can use fresh buttermilk or this great powdered buttermilk. I am a huge fan of Anthony’s Organics brands. For a vegan version, just substitute your favorite plant-based milk in this recipe. Oat milk or coconut milk would taste amazing!
- Fine Grain Salt: I like to use a fine ground sea salt for when I bake – this Celtic sea salt is a favorite on our homestead.
- Milk: you can use any variety that you would drink. I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry!
One of the BEST Pantry Staple Breakfasts
This blueberry buttermilk pancake recipe is a fantastic pantry-staple breakfast! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make These Blueberry Buttermilk Pancakes?
- Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
- Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
- Stack, drizzle with maple syrup, and serve with fresh fruit!
Other Simple Brunch Recipes You’ll Love
Raw Honey Granola Recipe (Gluten Free, Refined Sugar Free)
Apple Pie Smoothie (Vegan, Gluten Free)
Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)
Vegan Avocado Toast Options, 3 Delicious Ways! (Vegan, Gluten Free)
Get the Same Ingredients I Use in My Buttermilk Blueberry Pancakes!
As always, if you make this blueberry buttermilk pancake recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Blueberry Buttermilk Pancakes
Ingredients
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 tablespoon baking soda
- 1/4 teaspoon Himalayan sea salt
- 1 cup buttermilk
- 1 cup regular milk
- 1 cup blueberries fresh, frozen, or dried
Instructions
- Mix all ingredients in a bowl adding the blueberries last, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
- Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
- Stack, drizzle with maple syrup, and serve with fresh fruit!
Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Move over Denny’s and IHOP. I’ll take these