Please note that your current browser is outdated, which may result in a sub-optimal site experience. We recommend that you update your version or switch to another browser. Click here to get more details.

Blueberry Buttermilk Pancakes


Blueberry Buttermilk Pancakes

  • 2 cage-free eggs
  • 2 cups organic all-purpose flour
  • 3 tablespoons organic cane sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 2 1/4 cups organic buttermilk
  • 4 tablespoons melted butter
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon butter for cooking
  • 1 cup + more for topping fresh blueberries
  • 1 tablespoon real maple syrup
  • Level: easy
  • Yield: 12-16 pancakes
  • Total Time: 20 min
  • Active Time: 20 min
A few years ago, Jim and I spent a long weekend in the Berkshires. We stayed at a lovely bed and breakfast, and on our first morning, we were served the most DELICIOUS blueberry buttermilk pancakes. It was love at first bite and I insisted that the innkeeper share the recipe! I've since made these pancakes hundreds of times, sometimes swapping out the blueberries for banana and walnuts or dried cranberries and pecans. They always turn out light, fluffy and they melt in your mouth. Give them a try. Enjoy!


Using an electric mixer, beat the eggs on medium speed until foamy. Add the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, buttermilk, melted butter and vanilla. Beat until batter is smooth, without lumps. Stir in blueberries. Preheat electric griddle or non-stick pan to 250-300F and grease with 1 tablespoon butter. Ladle 1/3 cup for each pancake and cook until bubbles form on the top. Flip and cook other side until golden brown. Top with fresh blueberries and real maple syrup.
placeholder placeholder