Blueberry Buttermilk Flapjack

Oh, let me tell you, if there’s one thing that guarantees a slow, happy family brunch instead of a chaotic morning, it’s a big stack of fluffy pancakes. But, honestly, standing at the griddle for 45 minutes making individual ones? No thanks! Especially when you have four little people whose hunger seems to be perfectly synchronized. This Blueberry Buttermilk Flapjack recipe is the one I finally settled on after trying dozens of recipes that were either too flat, too tough, or had blueberries that bled all over the place. I needed perfection, but I needed it to be quick.

What makes this recipe “the very best,” in my very humble opinion, is the texture. We create a homemade buttermilk substitute using regular milk, and that little bit of tanginess and acid is the secret to getting those perfectly thick, tender, and oh-so-fluffy centers. No one wants a pancake that feels like rubber, right? This recipe gives you that perfect, cake-like fluffiness that holds up beautifully to a generous splash of maple syrup and a dollop of butter.

I promise, this recipe is so straightforward, even my oldest son can manage the mixing (though I still supervise the griddle action—safety first!). It’s the perfect weekend treat and a fantastic way to celebrate a slow morning together. Plus, using a simple trick to prep the blueberries means you get beautiful, whole berries that burst in your mouth instead of turning your whole batch blue-gray. Get ready for some serious breakfast success!

Why You’ll Love This Recipe

Ultimate Fluffiness: These flapjacks are thick, tender, and incredibly light thanks to the perfect balance of leaveners.
Simple Ingredients: Uses basic pantry staples—no obscure flours or complex components needed!
Holds Beautifully: The batter texture is spot-on for getting that classic round, puffy shape.
Freezer-Friendly: Make a big batch and freeze the extras for lightning-fast weekday breakfasts.
Crowd-Pleaser: Everyone from tiny toddlers to grumpy teenagers loves a plate of these golden beauties.

Ingredients You’ll Need

The Main Starch: White all-purpose flour that provides the primary bulk and structure of the batter.
Sweetener: A touch of white granulated sugar to enhance the flavor and aid in browning.
The Leavening Power: A combination of two different chemical leavening agents that work together to create maximum lift and fluffiness.
Flavor Enhancer: A pinch of table salt to balance the sweetness and brighten the overall taste.
The Tenderizer: A large egg that acts as a binder, adds richness, and contributes to the soft texture.
The Fat: Melted, unsalted butter that provides essential richness and flavor.
Dairy Base: Regular whole milk that is paired with a specific citrus juice to mimic the tang and richness of buttermilk.
Citrus Acid: Freshly squeezed lemon juice that reacts with the milk to create a necessary acid for the leavening agent to activate.
The Fruit: Fresh or frozen sweet berries that stud the pancake, offering little bursts of moisture and flavor.

How It’s Made

The preparation involves creating a quick buttermilk substitute first, which is then set aside to thicken slightly while you combine all the dry components. The wet ingredients—including the melted butter and egg—are then added to the thickened milk before being gently folded into the flour mixture. This careful mixing process creates a slightly lumpy batter, which is then poured onto a hot, oiled griddle and cooked in batches until the surface bubbles and the edges turn golden brown.

Tips, Variations & Storage

Tip for Freshness: Do not overmix the batter! Stop mixing as soon as the wet and dry ingredients are mostly incorporated; those tiny lumps are a good thing and lead to light, fluffy results.
Buttermilk Substitution: If you already have liquid buttermilk on hand, skip the milk and lemon juice step and simply use the buttermilk directly.
Add-in Idea: Swap the blueberries for chocolate chips, sliced bananas, or even diced peaches if you want a different fruit flavor.
Dietary Swap: For a dairy-free version, substitute the whole milk with an unsweetened plain non-dairy milk (like oat or almond) and use a dairy-free butter substitute.
Storage (Cooked): Once completely cool, stack leftovers with parchment paper between them and store them in an airtight container in the fridge for 3-4 days.
Freezer Notes: Wrap individual pancakes in plastic wrap and store them in a freezer bag. They can be reheated directly from the freezer in the toaster or microwave for quick meals!

Recipes

BATTER COMPONENTS

2 cups white all-purpose flour unbleached
2 tablespoons fine white sugar
2 teaspoons leavening powder
½ teaspoon alkaline baking soda
½ teaspoon granulated table salt
1 large chicken egg
3 tablespoons non-salted butter liquefied and slightly cooled

LIQUID BASE

2 cups standard whole dairy milk
1 tablespoon fresh juice from one lemon used to curdle the milk

COOKING & FRUIT

1 cup fresh or rinsed-and-dried frozen blueberries
2 teaspoons neutral vegetable frying oil

Instructions

Pre-bake Setup: Move an oven rack to the center position and preheat the oven to 200°F. Prepare a wire cooling rack set over a baking sheet with a light coat of oil spray, then place it inside the warming oven.
Activate Liquid: In a large measuring container, whisk the fresh lemon juice into the whole milk. Set this mixture aside for a few minutes to allow it to thicken (this creates a buttermilk substitute).
Mix Dry Ingredients: In a separate, medium-sized bowl, use a whisk to thoroughly combine the flour, sugar, leavening powder, baking soda, and salt.
Combine Wet Components: Whisk the large egg and the cooled, melted butter into the thickened milk mixture until well integrated.
Fold Batter: Create a well in the center of the dry ingredient bowl. Pour the entire liquid mixture into the well and gently whisk until the ingredients are just combined. A few small lumps should be visible; avoid overmixing.
Heat Skillet: Place a 12-inch nonstick skillet or flat griddle over medium heat for 3-5 minutes until hot. Add 1 teaspoon of the vegetable oil and quickly brush it to coat the cooking surface evenly.
Cook Flapjacks: Scoop ¼ cup of the prepared batter onto the cooking surface for each pancake (usually 3 at a time). Immediately scatter about 1 tablespoon of blueberries over the top of each portion of batter.
Flip and Finish: Cook the flapjacks until large surface bubbles appear and burst (about 1.5 to 2 minutes). Flip them using a thin, wide spatula and cook the opposite side until fully golden-brown (about 1 to 1.5 minutes).
Hold and Repeat: Serve the cooked pancakes immediately or transfer them to the prepared rack in the warm oven. Continue cooking the remaining batter, adding more oil as needed.

FAQ Section

Q: Why do I need to mix the wet and dry ingredients separately? A: Keeping the wet and dry ingredients separate until the very last moment helps you avoid overmixing, which develops the gluten in the flour and results in tough, flat pancakes instead of fluffy ones.

Q: Can I use frozen blueberries without thawing them? A: Yes, absolutely! Just make sure you rinse and thoroughly dry the frozen berries first. This helps wash off excess ice crystals that can cause the color to bleed and make your batter runny.

Q: Why do you put them in a warm oven after cooking? A: The warm oven keeps the cooked pancakes hot and ready without continuing to cook them, ensuring that the last person served gets pancakes that are just as warm and fresh as the first batch.

Q: Can I double the recipe for a large brunch? A: You can easily double the recipe. Just use a very large bowl for mixing and be prepared to spend a little extra time at the griddle cooking the larger quantity of batter in batches.

Q: Do I need to wait for the lemon juice and milk to curdle? A: Yes, letting that mixture sit for a few minutes is important! It allows the acid in the lemon juice to activate, which reacts with the baking soda in the dry mix to give your pancakes that necessary puff.