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Blueberry Buttermilk Pancakes

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 9 (4 inch) pancakes
Author: Garnish and Glaze


  • 1 cup whole wheat flour*
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk**
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup fresh blueberries
  • Buttermilk Syrup


  • Preheat griddle to 225 degrees or heat a pan over medium-high.
  • Mix flour, sugar, salt, baking powder and soda together in a medium mixing bowl. Add buttermilk, egg, and vanilla and mix until just combined. Fold in blueberries.
  • Use a 1/4 measuring cup to scoop and pour batter onto the griddle. Allow pancakes to cook until sides are done and bubbles form on top. Flip and cook until the other side is done.
  • Serve topped with buttermilk syrup.


*All-purpose flour can be substituted if you don't have whole wheat.
**If you don't have buttermilk you can make your own by combining 1 cup milk and 1 tablespoon lemon juice or vinegar and let it sit for 5-10 minutes until it starts to curdle. If you don't have lemon juice or vinegar her are more options. (I have used this substitute for the batter but not the syrup so I'm not sure if you'll get the same results using it in the syrup.)