Our favorite blueberry pancakes recipe! Blueberry pancakes are so fluffy when you use buttermilk! A short stack of breakfast griddle cakes that won’t weigh you down. Serve with blueberry jam and syrup for a memorable Sunday Brunch.
“A short stack of blueberry pancakes with a drizzle of blueberry jam syrup is a fine way to start the day or end it. Breakfast, brunch or supper it’s all good.” Charlie Pinson, Friends Drift Inn
Blueberry Pancakes Recipe At-A-Glance
Prep Time 10 Minutes Cook Time 15 minutes Total Time 25 minutes
Allow a few minutes extra on the front end if you are using frozen berries.
Makes 4-6 blueberry pancakes
Ingredients Buttermilk – Flour – Sugar – Baking Powder – Baking Soda – Salt – Egg – Butter – Blueberries – plus Friends Drift Inn Bourbon Cardamom Blueberry Jam for syrup, butter for frying and between layers
Equipment Prefer a cast iron skillet but non-stick will do, mixing bowls and spoons. Measuring cups. Pancake flipper.
Blueberry Pancakes Recipe Magic
Pancakes are like quick breads; they do not like to be stirred. Just mix until everything is moistened. A few lumps are fine.
Instead of saying “abracadabra” just whisper for the buttermilk. It is your secret friend!
Any time you are using buttermilk and leavening agents, the hardest thing for me to remember is to get the batter mixed and then walk away. But that is what you do with buttermilk pancakes.
I am impatient. How about you?
Brew a cup of tea and enjoy a few sips before you go back to the skillet.
If you allow the batter to rest for five minutes or so, there is a world of difference in the consistency. Fluffy pancakes need time to get a little rise. The buttermilk, baking powder, and baking soda trio will work their magic. You can visibly see a change in the batter.
No flat flitters for this farm girl!
Blueberries at The Last – Fresh or Frozen
With this blueberry pancake recipe, you do not stir blueberries in! You place fresh berries in the pancake once you have it centered in the skillet. Crazy I know, but that is the way it’s done.
If you have put serious time into shopping for blueberries, you want to showcase them at their best! The US Highbush Blueberry Council says:
When you buy fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Size isn’t an indicator of maturity, but color is – berries should be deep purple-blue to blue-black.
Y’all know, I am a big fan of farmers markets and supporting local farmers. But sometimes you just have to go with frozen blueberries.
In regard to frozen blueberries in pancakes, the experts at King Arthur Flour notes:
Making pancakes with still-frozen berries could leave gummy bits of batter around the fruit. The coldness prevents the batter from cooking (without extending the stove time), and the outside of the pancake will likely burn before the inside has finished cooking.
At a minimum, let the fruit thaw. Rinsing and patting it dry will lessen any color bleeding.
Cast Iron Skillet Tricks
Blueberry pancakes were one of the first things I learned to cook as a kid. So easy once you develop a meaningful relationship with your cast iron skillet! Giggles
If you have a well-seasoned cast iron skillet, you have a treasure! No worries about sticking if you follow a few simple steps.
- Go ahead and set skillet on a lit burner, medium heat. Turn handle in so kids do not get curious and grab a hot skillet. We are not going to the hospital on Sunday morning! Winks
- Getting the skillet up to temperature is easy to figure out.
- Wet your hands under the sink and just flick a couple of drops of water into the hot skillet. If water dances and sizzles you are good to go.
- If the water sits there – well crank the knob up a notch until you see the sizzle.
Once you have mixed up the batter, use a little butter to get the skillet coated. Sometimes I add a quarter teaspoon of bacon grease just to keep the butter from browning too quickly.
Getting Blueberry Pancakes and The Skillet to Make Friends
Once you have the skillet to the right temperature and have enough butter in the pan to keep griddle cakes from sticking, measure 1/3 cup of batter into the center of the skillet.
Next place a portion of the blueberries in the griddle cake; just dab them in.
The edges will already be trying to cook up. To cook through, watch the pancake for bubbling. Once a bubble or two works to the surface and pops, it is time to flip the pancake.
I always have trouble with the first one, so you won’t see that in my photographs. But it tasted just fine! LOL
With a well-seasoned skillet, you usually don’t have to add much more butter as you move through the batch. When in doubt, add a little pat.
Because this recipe makes enough for two, I just turn the pancakes out on the plates we will be eating on. Spread a little warmed jam and stack the next one on top.
Blueberry Jam Spread and Syrup
LINK TO Blueberry Product
Friends Drift Inn makes two fine blueberry jams featuring berries, cardamom and (with or without) bourbon. It is dreamy!
You won’t find any added preservatives or food coloring. We do not use high fructose corn syrup. We choose pure cane sugar over beet sugar.
What you taste is fresh blueberries and the mysterious finish of cardamom.
The cardamom adds an extra layer of cool airy freshness to the berries. The bourbon adds a subtle warming. Combined in our thick set jam, it really is something special.
We love a dollop of blueberry jam between the pancake stacks. Because our jam is a thick set, we warm it 15-20 seconds in the microwave to help it spread.
To make a quick blueberry syrup, boil one cup of pure cane sugar and one cup of water. Stir in a tablespoon or two of Friends Drift Inn Blueberry Jam.
Warmed blueberry jam syrup is the perfect partner to blueberry pancakes.
Sunday Brunch Indulgences
Blueberry pancakes on the weekend is something we should do more often! They are fast and easy. They taste better than most restaurants. They give Charlie and I a minute to savor Sunday brunch and a few minutes away from the hustle and bustle of the outside world.
Because these moments are special, I like to jazz up our blueberry pancake stacks.
When blueberries and peaches are in season, a few berries and a couple of peach slices mixed drizzled with blueberry jam syrup makes Sunday brunch extra-ordinary.
Blueberries have an affinity for pecans, so a sprinkling of nuts never hurts.
As you stack, you can add a pat of butter between layers.
You could of course add confectionary sugar or whipped cream, but for something a little more extravagant try a small scoop of mascarpone cheese.
Go ahead and dig in. Treasure every moment with those you love!Print
Not a flat flitter, these fluffy blueberry pancakes make just enough for two. Perfect for an intimate Sunday brunch with the one you love.
- 1 cup all-purpose flour, whisked
- 2 teaspoon pure cane sugar
- 1 teaspoon of baking powder
- ½ teaspoon baking soda
- ½ teaspoon of salt
- 2 teaspoons unsalted organic butter melted + oil, butter, or bacon grease for skillet
- ¾ cup of buttermilk, room temperature
- 1 egg, beaten
- 1 cup of fresh blueberries (substitute 1 cup of thawed and rinsed frozen blueberries)
- Friends Drift Inn Bourbon Cardamom Blueberry Jam for filling and syrup (We use 1 teaspoon between every other layer and 1 tablespoon added to 1 cup simple syrup for the pancake jam syrup)
- In large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Make a well in center and add buttermilk and butter. Stir only to moisten. Walk away!
- If you are using a cast iron skillet, turn the heat up to medium and let the skillet come up to temperature.
- Once you think it is hot enough, throw in the butter. Put a couple drops of water in the skillet. If water sizzles and dances, you are ready to go.
- Measure 1/3 cup of batter and pour over center of skillet.
- Immediately add fresh blueberries.
- The edges will begin to brown. A bubble or two will form on surface and pop.
- Flip the pancake to cook through.
- As pancakes are done, place on plate you will be eating on.
- Spread a dollop of warmed blueberry jam between layers.
These pancakes are fluffy, not flat. If you think to batter is too thick, just go with it. You could add another splash of buttermilk, but remember we are going for fluffy not flat!
We prefer fresh blueberries, but if you use frozen thaw, rinse and pat dry. You could coat with flour or corn starch, but because the batter cooks quickly that step is optional in this particular recipe.
This recipe is formulated with Friends Drift Inn Blueberry Cardamom Jam consistency, texture, and flavor profile in mind. We cannot predict how other products will work.
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