Go Back
a stack of Blueberry Buttermilk Pancakes on white plate with syrup on a blue placemat
Print Pin
5 from 1 vote

Blueberry Buttermilk Pancakes

Yields 12 pancakes.
Course Breakfast
Cuisine American
Keyword pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 pancakes
Calories 128kcal
Author Trish - Mom On Timeout


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 Tbls sugar
  • 1/4 tsp ground cinnamon
  • 1 cup fresh blueberries
  • 2 cups buttermilk
  • 2 large eggs lightly beaten
  • 1 lemon zested


  • Whisk together dry ingredients in a large bowl.
  • Toss blueberries with three tablespoons of the flour mixture. Set aside.
  • Combine buttermilk, eggs, and lemon zest together in a small bowl.
  • Slowly pour wet ingredients into the dry ingredients, mixing just until combined. Small lumps are okay.
  • Fold in the blueberries and let pancake batter rest for ten minutes.
  • Heat a large skillet or griddle over medium-high heat.
  • Spray with non-stick cooking spray OR brush with butter or oil.
  • Ladle 1/2 cup batter onto skillet for each pancake.
  • Flip when small bubbles appear on the surface and continue cooking until golden brown.
  • Serve with butter and syrup.


Calories: 128kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 180mg | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 1.2mg | Calcium: 89mg | Iron: 1.2mg