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Blueberry Pancakes

Blueberry Buttermilk Pancakes

These fluffy buttermilk blueberry pancakes are perfect for breakfast, brunch or any time of the day. Made with fresh Jersey blueberries, this recipe is sure to please
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Melissa Russo / thefarmgirlgabs.com


  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 extra large eggs
  • 3 tablespoons melted butter
  • 1 tablespoon oil
  • 1 tablespoon pure vanilla extract
  • 1 pint Jersey Fresh blueberries


  1. Preheat griddle on medium. Season with oil or non-stick cooking spray.
  2. In large bowl, whisk flour, sugar, baking powder, and salt then set aside.
  3. In a separate bowl, beat the eggs and buttermilk until light yellow on high with a handheld mixer. Then beat in butter, 1 tablespoon of oil and vanilla.
  4. Add dry ingredients to the wet ingredients and fold by hand with spatula to incorporate. Don't over mix or your pancakes will be tough. Stir in blueberries.
  5. On preheated griddle, pour 1/2 cup of batter about one inch apart. Let the pancakes cook until the top bubbles and the edges look dry. Flip over and cook the opposite side until golden brown.
  6. Serve immediately with butter and syrup.

Recipe Notes

Recipe adapted from the Welcome to Junior's cookbook.