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Buttermilk Blueberry Pancakes

For many, many years, I have had a recurring dream about blueberry pancakes. The dream consists of luscious images of tons of blueberries & fluffy, hot pancakes.  It plays like a short film running on a loop in my dreamy brain.  I’m not sure what significance it has or how it could be interpreted. Simply, I just think it means I’m craving blueberry pancakes. 

Now, for a little flapjack history. The word pancake first appeared as early as 1430 in an English culinary manuscript.  However, foods similar to pancakes date back to ancient Roman times.

In America, the pancake has roots with both Native Americans and English settlers, and throughout history has been called by many names:  griddle cakes, hot cakes, flapjacks, hoecakes and Johnnycakes. The pancake is also found in many other cultures–sweet and savory, from the French crepe, Italian crespelle, German potato pancake, the Irish boxty and the Scottish drop scone, as well as many others I can’t begin to pronounce. 

You may be asking, “Why are you writing a column about making pancakes?” They are so simple–open the pancake mix, add some water, shake, pour or even easier microwave the frozen kind. 

I’m not going to tell you it’s wrong or bad or anything remotely like that.  i have used quick mixes too, but, sometimes the simplest things have infinite pleasure, and making pancakes from scratch will elevate them from simply belly-filling food to pure enjoyment.

Pancakes are satisfying fare for breakfast or a hearty winter dinner with some eggs and bacon–I have to really love Breakfast for Dinner.   I confess I once was not a great pancake maker, but once I learned these tips and found a reliable recipe, the rest, they say, is history.  So give it a try; you, too, can be the master of your pancake domain. 

  • Don’t over mix: Excessive mixing of the batter will make the pancakes chewy. Mix until all the dry ingredients are moistened and well incorporated.  Don’t worry about a few small lumps.
  • Don’t turn until ready:  Pancakes tell you when they are ready to turn over–when they are covered with bubbles and the edges begin to look cooked, it is time to flip them. 
  • Don’t rush:  Trying to cook pancakes too fast at high heat will cause them to burn.  Take your time.  An electric flat top griddle appliance is a good option as it allows you to control the heat (350 to 375 degrees is recommended).
  • Variety:  Change things up by adding different spices, nuts, grains and fruits.  Cinnamon and nutmeg can really perk up a plain pancake. 

Remember, pancakes don’t have to be relegated to the weekend, they make any day a reason to celebrate!

Buttermilk Blueberry Pancakes

Recipe by Amy@Sassy'sTableCourse: Breakfast, Fruit, RecipeDifficulty: Easy


Prep time


Cooking time




  • 2 eggs

  • 2 cups all-purpose flour

  • 2 Tbsp. baking powder

  • 1 tsp. baking soda

  • 1 tsp. Kosher salt

  • 2 Tbsp. sugar

  • 1 tsp. cinnamon

  • 2 cups buttermilk*

  • 4 Tbsp. vegetable oil

  • 1 cup fresh blueberries, plus more for garnish

  • Melted butter, for brushing the griddle

  • Maple Syrup, for topping


  • In a large bowl, beat eggs with a whisk
  • Combine flour, baking powder, baking soda, salt, sugar and cinnamon; add to eggs.
  • Add buttermilk and oil, mix until smooth and all ingredients are well combined; avoid over mixing. Let the batter sit for 5 minutes before using it. (This allows the buttermilk, baking soda, and baking powder to do its thing- to create fluffy pancakes!)
  • Preheat a nonstick griddle (I prefer and electric griddle) or pan. Lightly grease the cooking surface with melted butter using a pastry brush. For each pancake, use a 1/4 cup measuring cup or scoop to measure batter onto the hot griddle.
  • Drop some fresh blueberries onto the surface of the cooking pancake.
  • Flip the pancakes when they bubble and the edges start to look done.
  • Cook on the opposite side an additional 2 minutes, or until the pancakes are golden brown and cooked through.
  • Serve warm with maple syrup. Add extra blueberries on top if you wish.


  • *No buttermilk? No problem. Simply add 1 Tbsp. white vinegar or fresh lemon juice per 1 cup of milk.
  • To keep the pancakes warm while cooking the next batch, place them in a warm 200-degree oven covered with a damp cloth.

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