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Blueberry Buttermilk Pancakes from www.whatsgabycooking.com (@whatsgabycookin)
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4.75 from 4 votes

Blueberry Buttermilk Pancakes

These Blueberry Buttermilk Pancakes are the perfect start to the weekend!
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Gaby Dalkin


  • 1 ⅓ cups all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • 1 ¼ cup buttermilk
  • 2 eggs whisked
  • 2 tablespoons agave (or honey)
  • 6 ounces blueberries (almost 1 cup)
  • good quality maple syrup for serving


  • Whisk the flour, baking soda and salt in a bowl.
  • In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
  • Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
  • Heat a large pan or griddle on medium heat and grease with butter. Pour about ¼ cup of the pancake mixture onto the griddle and top with 3-4 blueberries. Cook for 2-3 minutes on each side. Remove and transfer to a clean plate and repeat with the remaining batter.
  • Serve with maple syrup.


Making ahead? Freeze in a single layer on parchment paper, then you can store in a bag without them sticking together.


Calories: 338kcal | Carbohydrates: 50g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 212mg | Fiber: 2g | Sugar: 15g | Vitamin A: 441IU | Vitamin C: 6mg | Calcium: 256mg | Iron: 3mg