Fluffy buttermilk pancakes with blueberries sprinkled throughout is a perfect summer breakfast item. How to make perfect, and fluffy blueberry pancakes that stay consistent and golden while you cook.
If you love pancakes and blueberries, these blueberry pancakes will be the perfect brunch item for you! When summer rolls around, all of the best fruits and vegetables come into season.
Blueberries are a favorite summertime fruit. Blueberries are the perfect ingredient in many different recipes. So of course blueberry buttermilk pancakes is a delicious treat for the summer!
Making pancakes can be frustrating for many, the pancakes fall flat or they stick to the pan. Either the batter consistency is off or the temperature isn’t right. It seems like you just can’t win. You see these beautiful fluffy pancakes in pictures all over social media, but how do they make pancakes so easily?
What if I told you making pancakes doesn’t have to be so hard? It’s true, I struggled with getting the right consistency as well but found a few tips to help keep them fluffy and picture perfect.
Keep reading to find out how to make delicious blueberry pancakes without the frustration!
How to make fluffy Blueberry Pancakes
There are a few tips for making consistently fluffy pancakes and using buttermilk in pancakes is a great way to give the pancakes that extra flavor and consistency that everyone loves. Buttermilk pancakes are a classic after all!
Make sure your batter has a good consistency. Overmixing your pancakes is the number one reason for flat, tough pancakes. And believe me when I tell you, it is very easy to over mix your pancakes.
Keep your pan at medium to low heat. Allow your buttermilk pancakes to slowly heat up and form. You don’t want to cook too fast, this causes the pancake to flatten or burn.
Why are my pancakes turning a dark color
When making blueberry pancakes, you have to be mindful of the blueberries bursting when heated or when flipping them over. When they burst, this causes the pancakes to turn a purple-ish color (you know, from the blueberries).
To prevent this, keep the pan at a low enough heat to cook the blueberries but not overcook them. When flipping the pancake, slowly turn it over instead of attempting an Insta-worthy full flip.
Another tip to help prevent this is to evenly space out the blueberries in the batter. Once you pour the batter into the pan, sprinkle three to four blueberries evenly around to allow even cooking.
Picking the right blueberry
If you’re wondering whether it makes a difference whether you use frozen or fresh blueberries. The answer is, it doesn’t matter. If you’re using fresh blueberries, be sure to wash them before placing them into your pancakes.
If you’re using frozen blueberries, you don’t need to thaw them in advance. Place them right into the pancake batter to cook!
Mrs. Biederhof’s Blueberry Buttermilk Pancakes recipe
Who is Mrs. Biederhof? And where did she learn to make such delicious blueberry buttermilk pancakes? I have no idea.
Instead, I’m going to tell you how to make these blueberry pancakes at home. Why? Because they’re delicious. And they’re pretty. And fluffy. And you can never go wrong with blueberry buttermilk pancakes.
Blueberry Buttermilk Pancakes, you say?
You see, I first tried Mrs. Biederhof’s blueberry pancakes at Mildred’s Temple Kitchen, one of my favourite restaurants in Toronto (this isn’t a sponsored post, I just like the restaurant). I won’t lie, it was a love at first bite situation.
So when I found out that their buttermilk pancakes recipe was published in their cookbook, Out to Brunch, I knew I had to try it. And try it I did. Once. Twice. And a gazillion times more! That said, this recipe for blueberry buttermilk pancakes actually requires…wait for it… buttermilk!
What to do if you don’t have buttermilk at home
Don’t worry. If you don’t have buttermilk on hand, I’ve got you covered, bestie. Use my Fluffy, Fluffy Pancakes recipe. And toss in some blueberries. See? I’m always thinking of you, bestie!
Or if just blueberries aren’t enough for you, try out my Lemon Mascarpone Pancakes recipe, which uses a delicious mixed berry compote. Or just mix everything together any way you like. You are the master of your kitchen disaster.
It won’t really be a disaster.
I just like making things rhyme. Because rhymes ring like lyrical chimes; dreamlike verses of exposition that reflect complimentary flavours through complimentary sounds. (What? I didn’t say I was good at making everything rhyme!)
But I digress! We were talking about pancakes. Buttermilk pancakes. With blueberries. Blueberry. Buttermilk. Pancakes. No, wait…we were talking about buttermilk, and what to do if you don’t have any.
Well, you can make it at home too.
How to make buttermilk at home
You can alternatively just make a buttermilk substitute at home. All you have to do is mix a cup of milk with a tablespoon of lemon juice / vinegar and let it sit for 10 minutes. The acid in the lemon juice / vinegar will cause your milk to curdle slightly.
Of course, I have to say…this isn’t a perfect substitute for buttermilk. It does the trick when you’re in a pinch though.
Blueberry buttermilk pancakes can be refrigerated in an airtight container for 1-2 days. Store any maple syrup separately! They can be frozen, but I’d don’t believe they thaw very well. I’d recommend having the dry ingredients ready in a Ziploc bag, and mixing in the wet ingredients just before you need to cook.
More pancake recipes
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Luckily, it doesn’t take much equipment to make perfect pancakes. It is however a lovely feeling to have all the right equipment. Here are a few little things that might make your pancake-making experience just that much sweeter.
- Silver Dollar Pancake Pan – if you want your pancakes to all look exactly the same.
- Zwilling J.A. Henckels Marquina Non-Stick Frying Pan – a good pan is crucial to properly cooking pancakes, and this one is sure to please.
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And that’s it for today! That’s pretty much everything you need to know to make delicious Blueberry Buttermilk Pancakes. Have you tried it yet? What did you think? Let me know in the comments below.
Full disclosure: I haven’t just reproduced Mrs. Biederhof’s recipe here (that would be most uncool), this is an adaptation of the original recipe available in the book based on my tastes and preferences. And I think you’ll love it.Print