Blueberry Buttermilk Pancakes for One

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

You know what frustrates me?

I’ll tell ya.

When you order pancakes – whether they be banana, blueberry, chocolate chip, or what have you –  at a restaurant, and set in front of you is a stack of pancakes with a measly scattering of whatever add-in you had your heart set on.

That’s where homemade pancakes come in. You can add in as many banana slices/berries/chocolate chips as you’d like.

Take these, for example. I stuffed these pancakes-for-one with a cup of plump blueberries.

Yes. A full cup!

Not to worry, they cooked up perfectly… ridiculous amount of blueberries and all.

See those bubbles up there? That’s when you know they’re ready to be flipped.

I think one of the most gratifying breakfast culinary creations to make is a stack of tender, fluffy, & perfectly golden brown pancakes.

Especially when that stack of deliciousness is aaaaalllll yours.

These pancakes are – quite literally – bursting with juicy blueberries. They are sweet enough to enjoy unadorned, but let’s be honest: what are pancakes without maple syrup?

Not as good as pancakes with maple syrup. Obviously.

I continue to be pleasantly surprised by how soft and pillowy pancakes can be when made with whole wheat pastry flour. You might expect them to be dense and chewy, but I can assure you they are the absolute antithesis!

I don’t think I can choose a favorite between these, the Chocolate Chip Banana Pancakes for One, and those PB & J Pancakes for One.

Maybe you should just invite two friends over to make – and share! – all three types of pancakes.

All I ask is that I be one of those friends ;).

Blueberry Buttermilk Pancakes for One

NameBlueberry Buttermilk Pancakes for One
Prep Time5 minutes
Cooking Time10 minutes
Total Time15 minutes
Servings1 serving
Yield3-4 small pancakes


  • 1/2 cup all-purpose flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup fresh blueberries
  • Butter or oil for cooking
  • Maple syrup for serving


Prepare Your Workstation

Begin by setting up your workstation. Place a non-stick skillet or griddle on the stove and heat it over medium-low heat. This will be used to cook your pancakes.

Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mixture will form the base of your pancake batter.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until well combined. The buttermilk adds a delightful tanginess and moisture to the pancakes.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine. This will ensure your pancakes stay light and fluffy.

Fold in Blueberries

Gently fold in the fresh blueberries. They’ll add a burst of sweet and juicy flavor to your pancakes.

Cook the Pancakes

Add a small amount of butter or oil to your preheated skillet or griddle. Ladle about 1/4 cup of batter for each pancake onto the cooking surface. Cook until bubbles form on the surface of the pancake, then flip it over and cook the other side until it’s golden brown. This usually takes about 2-3 minutes per side.


Once your pancakes are cooked to perfection, transfer them to a plate. Drizzle with maple syrup for that classic pancake sweetness.


Now, it’s time to dig in and enjoy your Blueberry Buttermilk Pancakes for One. Savor the fluffy texture, the tangy buttermilk, and the burst of blueberry goodness in every bite.

Estimated Nutrition per Serving

  • Calories: 300-350 kcal
  • Carbohydrates: 45-50g
  • Protein: 9-10g
  • Fat: 8-10g
  • Saturated Fat: 3-4g
  • Cholesterol: 100-120mg
  • Fiber: 2-3g
  • Sugar: 8-10g
  • Sodium: 600-700mg

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