Fluffy Silver Dollar Buttermilk Pancakes with Blueberries

These silver dollar buttermilk pancakes are a go-to weekend breakfast in our house. They’re tender, lightly tangy from the buttermilk, and dotted with blueberries that burst as they cook. It’s the kind of easy breakfast recipe that feels special without requiring much more than a bowl, a whisk, and a warm skillet.

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If you’re in a pancake mood, our pumpkin pie spice pancakes bring all the fall flavor, and these sheet pan pancakes are a lifesaver when you’re feeding a crowd and don’t feel like standing over the stove.

Key Ingredients and Toppings

Making homemade buttermilk pancakes is so easy that you will never think of buying a mix again.

The complete ingredient list and measurements are listed in the printable recipe below.

• All-purpose flour: Use your favorite brand of all-purpose flour. There is no need for any particular type of bread or cake flour.
• Buttermilk: The acid in the buttermilk reacts with baking soda to produce carbon dioxide, making the pancakes so fluffy and adding a little tangy flavor. No buttermilk, no problem, you can substitute one tablespoon of lemon juice and add regular milk to the one-cup mark for every cup of buttermilk. After mixing, let the lemon and milk mixture sit for about 5-8 minutes.
• Baking Powder and Baking Soda: We use both leavening agents in our recipe to make the pancakes extra light and fluffy.
• Blueberries: Fresh or Frozen? Either works great for this recipe. If you use frozen blueberries, do not add them to the batter, as this will make the batter bluish-green. You can add fresh blueberries to the batter, but we prefer not to since they can break even with careful stirring. Adding them to the top of the pancakes as they cook ensures an equal distribution of berries.

How to Make Fluffy Silver Dollar Buttermilk Pancakes with Blueberries

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Do Not Over Mix. To get fluffy pancakes, you want some lumps in your batter, so don’t over-mix.

1. Make the Pancake Batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar, then whisk in the buttermilk, eggs, and vanilla extract until combined. Rest the pancake batter for 10 minutes.

2. Cook the Pancakes: Heat a large skillet or griddle over medium heat and brush with unsalted butter or neutral oil (you will need to add more butter or oil between batches). Pour about 1 tablespoon of batter into the pan, leaving about an inch between each pancake, then sprinkle with a few blueberries. Depending on the size of your skillet, you can cook 4-5 pancakes at a time.

3. Flip the Pancakes: Flip the pancakes when small bubbles appear on the surface and a few have burst, usually about 2 to 3 minutes. Brown the other side for about 1 to 2 minutes, then transfer to a baking sheet and keep them warm in an oven that has been preheated to 200°F. Repeat with the remaining batter.

4. Plating: Serve pancakes warm with additional blueberries, butter, and maple syrup.

Recipe Tips and Notes

• Avoid over-mixing your batter. As soon as liquid is introduced to the flour, gluten forms, and over-mixing allows the gluten to expand, causing chewy pancakes.
• Wait to add the blueberries. Stirring (or folding) the berries into the batter may seem like the best way to incorporate them, but even if you are careful, berries can burst and discolor the batter. Adding them to the pancakes on the griddle also guarantees an equal number of berries per pancake.
• Use a thin spatula. We like to use a metal fish spatula since it is long enough to get under the pancake and has a thin, almost sharp edge, so it slides under the pancakes without messing them up.
• The first one or two pancakes are a test batch. The first couple of pancakes will help you determine if your heat is correct and if you have any cold or hot spots on your pan.
• Use a cast-iron pan if you have one. Cast iron heats evenly and browns the pancakes without using excessive butter or oil.
• Only flip pancakes once. Flipping pancakes too many times will cause them to deflate, resulting in not-so-fluffy pancakes.
• You should flip pancakes once they have bubbles that have popped, and the holes that have formed stay open to the bottom.

Frequently Asked Questions