Blueberry Buttermilk Pancakes

Looking for a delicious blueberry pancake recipe? Try Shambhala's Blueberry Buttermilk Pancakes. View the recipe now.


  • 2 cups of all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tbsp sugar
  • 1/4 tsp ground cinnamon
  • 1 cup fresh blueberries
  • 2 cups buttermilk
  • 2 large eggs, beaten
  • Zest of 1 orange, finely chopped or substitute lemon
  • McLean's maple syrup


  1. Whisk together dry ingredients in a large bowl.
  2. Toss blueberries with three tablespoons of the flour mixture. Set aside.
  3. Combine buttermilk, eggs, and orange zest together in a small bowl.
  4. Slowly stir wet ingredients into the dry ingredients, mixing just until combined. Small lumps are okay.
  5. Fold in the blueberries and let pancake batter rest for ten minutes.
  6. Heat a large skillet or griddle over medium-high heat.
  7. Spray with non-stick cooking spray OR brush with butter or oil.
  8. Ladle ½ cup batter onto skillet for each pancake.
  9. Flip when small bubbles appear on the surface and continue cooking until golden brown on both sides.
  10. Serve with butter and McLean’s maple syrup.

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