The best blueberry pancakes are made with wild blueberries! Wild blueberries have better health benefits than regular blueberries by far too! These fluffy pancakes are quick, easy, and the perfect breakfast any day!
- Flour - all-purpose flour.
- Olive Oil - Coconut oil may be substituted.
- Wild Blueberries - You can substitute fresh blueberries or frozen blueberries for wild blueberries; however, IMO, wild blueberries taste so much better! You can find them in the frozen foods section of your grocery store. Stick with Wyman's brand if at all possible.
- Buttermilk - Out of buttermilk? Just whisk 1 cup 2% or whole milk with a tablespoon of lemon juice OR white vinegar to make your own buttermilk. Let stand 5 minutes before using. For other buttermilk substitute options, check out this list HERE.
Step by Step Instructions
- Preheat an electric griddle or non-stick pan to medium heat (about 275 degrees).
- Measure out about ¾ cup of the wild blueberries and put them in a strainer. Rinse them well and let them drip over the sink while you mix up the pancake batter.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Add the egg, olive oil, almond extract, and buttermilk to the flour mixture.
- Mix with a wooden spoon just until combined.
- Dump the wild blueberries into a ziploc sandwich-size bag with ¼ cup flour. Shake them around until the wild blueberries are well coated with the flour.
- Dump the floured wild blueberries into the pancake batter. Fold (don't stir) them into the pancake batter with a wooden spoon.
- Pour the lumpy batter in circles on your preheated griddle. I measure the batter out with a ¼ cup measuring cup. This should give you 8 six inch wide pancakes.
- Cook until golden on both sides and repeat with the remaining batter.
- Serve hot with the syrup of your choice! Get my list of favorite syrups below!
Wild blueberries and regular blueberries are completely different. Blueberries are bushes that are genetically modified, do not grow in nature naturally, and must be cared for in a specific way to survive, which also means lots of pesticides. Wild blueberries are a low-maintenance plant that has naturally occurred in nature for thousands of years. Wild blueberries are also a superfood. They are one of the more antioxidant fruits you can eat, plus they maintain their antioxidant properties even when frozen. Regular blueberries do not have these same properties. Wyman's wild blueberries are the superior brand because they use very little pesticides or chemicals to deter bugs.
Buttermilk reacts with the baking soda, causing lots of little bubbles making the batter light and fluffy. The fluffy batter makes fluffy pancakes.
Buttermilk and not overmixing the batter. As mentioned above, the reaction between the buttermilk and baking soda makes a fluffy batter; however, overmixing the batter pops those bubbles resulting in a flat, tough pancake.
Best Syrup Recipes
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Wild Blueberry Buttermilk Pancakes Recipe
- 1 ¼ Cups Flour divided
- ¼ Cup Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 ¼ Cups Buttermilk
- ¼ Cup Olive Oil
- 1 Large Egg
- 1 teaspoon Almond or Vanilla Extract
- ¾ Cup Wild Blueberries
- Preheat a griddle to medium heat ( I set mine at about 275 degrees).
- Measure the wild blueberries and dump them in a strainer. Rinse them well and allow them to drip while you mix up the pancake batter.
- In a large mixing bowl, whisk together 1 Cup of flour, sugar, baking powder, and baking soda.
- Whisk in the buttermilk, olive oil, egg, and extract of your choice just until everything is combined.
- Dump the remaining ¼ cup of flour and the drained wild blueberries into a Ziploc sandwich bag. Seal and shake until the wild blueberries are well coated with the flour.
- Dump the flour-coated wild blueberries and any remaining flour in the bag into the pancake batter. Fold (don't stir) the wild blueberries into the batter just until combined and well distributed.
- Scoop the batter out by ¼ cup fulls onto the preheated griddle. Cook until golden on both sides.
- Serve hot.
- Buttermilk substitute - 1 cup regular milk + 1 TBS of lemon juice OR white vinegar. Whisk well and let stand for 5 minutes before using. Plain yogurt can be used in place of buttermilk as well.
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