Classic, easy and delicious buttermilk blueberry pancakes. Made with standard pantry items, you’ll never need to buy a box of pancake mixagain!

stack of blueberry pancakes on plate

This vintage Five Roses Flour recipe has been my “go to” pancake recipe for as long as I can remember. I love this one because it makes thick and fluffy pancakes, that have a lovely flavour and texture. They are also easy to make anytime, as they use pretty standard pantry items. Enjoy them with blueberries (fresh or frozen) or try one of the flavour variations below!

Pancake Variations

For plain pancakes: Increase milk to 1 1/4 cups and reduce sugar to 2 Tbsp.

For apple pancakes: Add an extra 1/4 tsp of vanilla, 1 cup shredded apple and 1/2 tsp baking soda dissolved in 1 tsp water.

For banana pancakes: Reduce sugar to 2 Tbsp and fold in 3/4 cup mashed banana at the end of mixing the batter.

Ingredients and Substitutions

Blueberries – I love wild blueberries in pancakes, but regular cultivated blueberries are fine, too. You can use either fresh or frozen blueberries. If frozen, use from frozen and allow a little extra cooking time.

Buttermilk – use real buttermilk if at all possible. If not, “soured milk” can be made by mixing 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice and letting the mixture stand for 10 minutes before using. A higher fat milk works best for this method.

Melted Butter or Vegetable Oil – the choice is yours. Melted butter has more flavour, but produces a softer pancake. Vegetable oil has less flavour, but produces a crispier pancake.

Sugar – Adjust the amount of added sugar to your taste. I usually use 1/3 cup with blueberries, but if you prefer a little less sweet, go with the 1/4 cup.

Recipe Tips

  • I never add the blueberries directly to the batter, but rather sprinkle them on top as soon as I’ve spread the batter out in the pan. This method not only prevents purple pancakes, but also allows me to distribute the blueberries evenly over the pancake.
  • This batter is very thick. The trick for shaping your pancakes is to wait a couple of seconds after you drop a dollop of batter in the pan and then start swirling and spreading it out a bit. It spreads better once it starts to warm. Don’t get too hung up on trying to make these ones perfectly round or you’ll drive yourself crazy :) You also don’t want to spread them too much, as you want them nice and thick.
  • As these are thick pancakes, with a thick batter, you need to cook them on medium low heat. Any higher and your outside will cook before your insides are done. Also, the thick batter means you won’t have a ton of bubbles happening (the classic sign that you should flip your pancake), so just take quick peeks at the underside to know when it’s time to flip. Flip when its lovely golden underneath. Allow to cook once flipped until cooked through.

Top Tip!

With this thick batter, you absolutely need to cook these pancakes low and slow. Don’t rush them. Medium-low heat and enough time to cook them all the way through and you will be rewarded!

stack of blueberry pancakes on plate

Making Ahead, Storing and Freezing

You can make pancakes and re-heat in the microwave or a low oven until warmed through. Store left-over in the refrigerator for 2-3 days.

Pancakes freeze beautifully, as well, up to 2 months.

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stack of blueberry pancakes on plate

Get the Recipe: Buttermilk Blueberry Pancakes

Delicious thick buttermilk blueberry pancakes that are always perfect. Be sure to cook over medium-low heat (low and slow). You can use fresh or frozen blueberries.
5 stars from 11 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 pancakes


For batter:

  • 1 1/3 cups all purpose flour, spooned and levelled
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 - 1/3 cup white sugar, to taste
  • 1 large egg
  • 1 cup milk, buttermilk or soured milk, *see Notes below for how to sour milk
  • 3 Tablespoons melted butter, cooled slightly or vegetable oil
  • 1/2 teaspoon vanilla

For topping and cooking:

  • 1 - 1/2 cups frozen or fresh blueberries
  • Additional butter or oil, for cooking


  • Melt the butter, if using, and allow to cool slightly.
  • In a large bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, whisk together the egg and milk. Do not combine the two until your pan is hot and ready to go.
  • Heat your pan for several minutes over medium-low heat.
  • When you're ready to cook, Make a well in the centre of the flour mixture. Pour the milk mixture into the well, then add the melted butter and vanilla. Quickly stir together just until mixed and batter is still lumpy.
  • Add a bit of butter or cooking oil to the pan and swirl around. Add batter in 1/4-1/3 cup to hot pan or griddle. After a few seconds, spread batter out slightly and sprinkle top with blueberries. Allow to cook over medium-low heat until the underside is golden, then flip and continue cooking until batter is cooked through. **You must cook these slowly over medium-low heat, or these thicker pancakes won't cook all the way through. Be patient with them and give them the time they need to cook.
  • Will make 5-6 large pancakes.


*To make soured milk, remove 1 Tbsp of measured milk and replace with 1 Tbsp lemon juice. Stir and let stand 5-10 minutes. Works best with a higher fat milk.
Be sure to read the notes above the recipe card for more tips on making this recipe. You will also find some pancake flavour variations above, as well.
Cuisine: American, Canadian
Course: Breakfast, Brunch
Serving: 1serving, Calories: 228kcal, Carbohydrates: 36g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 44mg, Sodium: 275mg, Potassium: 370mg, Fiber: 1g, Sugar: 12g, Vitamin A: 305IU, Vitamin C: 2.4mg, Calcium: 167mg, Iron: 1.7mg
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