Blueberry Buttermilk Pancakes served with a delicious blueberry sauce, perfect Sunday morning breakfast. Can you think of anything better? I’m talking extra fluffy blueberry pancakes with a homemade blueberry sauce, all from scratch but so easy! And so good!
Weekend is coming! What better way to enjoy a beautiful sunny weekend morning than with a plate full of blueberry buttermilk pancakes served with a delicious blueberry sauce? These pancakes are so delicious and the reduced blueberry sauce is to die for.
I’ve been making these pancakes for years, as a matter of fact, I first shared this recipe with you 9 years ago. It’s one of my husband’s favorite pancake recipes by far! They are really quick to make and I’d rather have these over oatmeal or cereal any day.
The Magic Is In The Sauce
This reduced blueberry sauce is going to be your new favorite condiment – I can guarantee it already. It’s delicious, nutritious, quick, and easy to boot. Don’t believe me?
Well I guess the only thing you can do is try it out over these tender, fluffy, pillowy little pancakes.
Why Buttermilk?
Let’s talk about the buttermilk in these pancakes because the buttermilk plays a very important role here. First of all, the buttermilk will add complexity and depth to your breakfast. It’s what makes these pancakes even softer than usual. It’ll help us achieve those perfectly golden pancakes with a little bounce.
Ingredients
Pancakes
- Dry ingredients – All purpose flour, salt, baking powder, white sugar, and baking soda.
- Wet ingredients – Eggs, buttermilk, and regular milk.
- Butter – Pick up unsalted butter and melt it down for this component of the dish.
- Blueberries – You can use frozen you can use fresh – you can use whatever your heart desires!
Sauce
- Blueberries – I used fresh for this sauce but frozen will work just as well.
- Sugar – Brown sugar for this sauce but feel free to use white sugar though if you need.
- Lemon – We want some nice brightness in our sauce to balance out all the sweetness we’ve got going on.
- Vanilla – Vanilla extract is our secret weapon flavor bomb, it’ll bring out all that delicious richness of our sauce.
How To Make Blueberry Buttermilk Pancakes
- Form the sauce: To make the blueberry sauce, heat a sauce pan over medium heat. Add the blueberries to the hot sauce pan and add remaining ingredients. Cook for about 5 minutes until sauce thickens.
- Combine the wet and dry: In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.
- Cook the pancakes: Heat a large pan to medium high heat. Oil the pan with either butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size. When air bubbles start to bubble up to the surface at the center of the pancakes use a flat spatula to flip them over, usually about 2 minutes for the first side and about minute for the second side.
- Serve: To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.
How To Make Your Own Buttermilk
If you can’t find any at the store, or you didn’t feel like buying some just for this recipe – fear not! You can make your own buttermilk quite easily with just regular milk and something acidic. Just take 1 cup of regular milk and mix in either 1 tablespoon of white vinegar or fresh lemon juice. Let stand for 15 minutes before incorporating.
What Else Can I Use My Blueberry Sauce On?
This sauce goes great on everything, believe me when I say that! When have I ever led you astray? That’s right, never, and I’m not about to start today.
- Poured over any flavor ice cream
- French toast
- Waffles
- Yogurt or parfaits
- Cheesecake
- Angel food cake
Leftovers
You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.
Freezer
To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.
Sauce
Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week – if you don’t gobble it down by then!
More Delicious Pancake Recipes To Try
- Sheet Pan Pancakes
- The Best Buttermilk Pancakes
- Lemon Blueberry and Ricotta Pancakes
- Dutch Baby Pancake
- Healthy Whole Wheat and Oats Pumpkin Pancakes
- Japanese Pancakes
- Jalapeno Popper Pancakes
- Pancake Muffins
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Blueberry Buttermilk Pancakes
Equipment
Ingredients
Blueberry Sauce
- 2 cups blueberries
- 3 tablespoon brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Pancakes
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoon sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup milk
- 3 tablespoon butter unsalted and melted
- 1 cup blueberries
- 1 tablespoon butter for frying pancakes
Instructions
- Form the sauce: To make the blueberry sauce, heat a sauce pan over medium heat. Add the blueberries to the hot sauce pan and add remaining ingredients. Cook for about 5 minutes until sauce thickens.
- Combine the wet and dry: In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.
- Cook the pancakes: Heat a large pan to medium high heat. Oil the pan with either butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size. When air bubbles start to bubble up to the surface at the center of the pancakes use a flat spatula to flip them over, usually about 2 minutes for the first side and about minute for the second side.
- Serve: To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.
Video
Recipe Notes
- Recipe will yield about 12 pancakes, depending on how big you make them.
- Nutritional information includes blueberry sauce.
- You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.
- To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.
- Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week – if you don’t gobble it down by then!
Can you make the buttermilk using almond milk?
Never tried it myself, but from my quick search, it seems that for every cup of almond milk, add 2 tbsp of lemon juice.
Delicious!! Ate fresh and froze the rest. They heated up perfectly!
Omitted blueberries to make a few pancakes for my son, then I added them in for the rest of the family. This batter makes delicious pancakes with and without blueberries.
Thank you!!
In the ingredients list, did you mean “tsp” instead of “dp” for the baking soda? Also, you don’t say to add it to the dry ingredients in the first instructions.
Thank you.
Hi Bethanie, yes it’s a tsp, I fixed it and also fixed the instructions. Thanks for the catch. 🙂
DEELICIOUS… and stunning photos