Blueberry Buttermilk Pancakes Recipe

Published on July 8th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Blueberry Buttermilk Pancakes

Pancakes have been in existence for thousands of years. Our prehistoric ancestors may have even consumed them. Scientists examined starch grains on grinding tools about 30,000 years old and found people used these tools to produce flour from cattails and ferns during the Stone Age. It suggested that the flour be combined with water and cooked on a hot, greased rock to create a flat cake similar to a pancake.


Whether you call them flapjacks or pancakes, no breakfast or brunch is complete without a stack of Blueberry Buttermilk Pancakes. Our blueberry pancake batter is made from almond flour, coconut flour, baking powder, stevia, eggs, buttermilk, and a pinch of cinnamon. It is then cooked in a greased skillet until golden brown, then topped with fresh blueberries, mint, maple syrup, and sugar-free powdered sugar to create the perfect stack of pancakes ready for eating. 


Note: Nutrition Facts calculated for Pancake only with Fresh Blueberries and Canola Oil (No Toppings).

How do you make the perfect blueberry buttermilk pancakes?

Making the perfect blueberry buttermilk pancakes is easy. Combine almond flour, baking powder, salt, cinnamon, eggs, butter, and buttermilk until combined. Add the pancakes to a skillet, top the pancakes with a few blueberries, and cook the pancakes for 2-3 minutes per side until the pancakes are golden brown. 


What does buttermilk do to pancakes?

There are three primary reasons buttermilk is added to pancakes. First, buttermilk activates the chemical raising agent and raises the pancakes slightly higher. Second, buttermilk helps break down gluten fibers, creating a delicate, tender crumb. Lastly, buttermilk gives the pancakes a mild tangy flavor, which contrasts nicely with the slightly sweet pancakes drenched in syrup. 


Why does buttermilk make pancakes fluffy?

The lactic acid in the buttermilk reacts to the baking soda, generating carbon dioxide gas. As the pancakes cook, pockets of gas get trapped in the pancake, creating a fluffy pancake. 


Are buttermilk pancakes better than regular pancakes?

It depends on your preference. Buttermilk creates a fluffy, moist pancake. However, several types of pancakes are made without buttermilk, such as Vegan Banana Pancakes and Vegan Mini Pancakes



Author: Sarah Leadon
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
12 pancakes


Blueberry Buttermilk Pancakes
  • 1 1/2 cups Almond Flour 


  • 1/4 teaspoon Salt


  • 1/4 teaspoon Cinnamon 


  • 2 teaspoons Baking Powder


  • 1/2 teaspoon Baking Soda


  • 2 tablespoons Stevia

  • 2 Eggs large


  • 1 1/2 cups Buttermilk


  • 2 teaspoons Vanilla Extract 


  • 3 tablespoons Melted Coconut Oil


  • 1 cup Fresh or Frozen Blueberries


  • 4 tablespoons Canola Oil or Melted Butter

  • 1 cup Fresh Blueberries (optional) 


  • 1/2 cup Fresh Mint Leaves (optional)


  • 1/2 cup Maple Syrup (optional)


  • 1/4 cup Sugar-Free Powdered Sugar (optional)


Add the almond flour, salt, cinnamon, baking powder, baking soda, and stevia to a medium bowl and whisk to combine. 

To a large bowl, add the eggs, buttermilk, and vanilla extract and whisk to combine.

Add the melted coconut oil to the wet ingredients and whisk to combine. 

Add the dry ingredients to the egg buttermilk mixture and stir until combined. The key is not to overmix it. It's okay if the pancake has a few lumps in it. 

Grease a large frying pan with 1 tablespoon of canola oil or melted butter and set it over medium-high heat. 

Scoop 1/4 cup of the pancake batter into the hot frying pan. Add 2 more pancakes to the skillet. 

Add 3-5 blueberries on top of each pancake and cook the pancakes for 2-3 minutes until bubbles appear on top of the pancakes. 

Turn the pancakes over and cook them for another 2 minutes until golden brown. 

Place the pancakes onto a cooling rack set over a baking sheet and keep them warm in a 200 °F oven until you are ready to serve them. 

Repeat steps 5-9 with the remaining pancakes until all the pancake batter is gone. 



To serve, place the pancakes onto plates. Add 4-5 fresh blueberries, mint, and maple syrup to each stack of pancakes. 


Place the sugar-free powdered sugar into a fine-mesh sieve and dust the blueberry buttermilk pancakes with the sugar-free powdered sugar best paired with Microwave Scrambled Eggs.

Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon