Blueberry Buttermilk Pancakes Recipe

There’s nothing quite like waking up to the smell of fresh blueberry pancakes sizzling on a skillet—it feels like a warm hug in breakfast form! So, grab your favorite spatula and let’s dive into the ultimate weekend treat that’s all about those juicy blueberries and fluffy buttermilk vibes.

There’s nothing comparable to the surprise of discovering the smell of just-cooked pancakes wafting through the house in the morning. And these blueberry buttermilk pancakes, our family favorite, are no sad morsels served up in a breakfast routine.

With a better-than-average fluffiness due to a winning combination of all-purpose flour, baking powder, and baking soda, they sing with the (near too-much) harmony of tanginess from buttermilk and sweetness from fresh blueberries. And thankfully, their flavor pyrotechnics come with a health benefit: Like all pancakes, ours are best served warm; unlike most, they’re good for you.

Blueberry Buttermilk Pancakes Recipe Ingredients

• All-purpose flour: Provides structure and fluffiness, offering a source of carbohydrates.
• Granulated sugar: Adds sweetness to the pancakes, balancing tartness from the blueberries.
• Baking powder: Gives rise to the pancakes, creating light and fluffy texture.
• Baking soda: Works with buttermilk for rise, enhancing pancake tenderness.
• Buttermilk: Adds tanginess and moisture, reacting with baking soda for fluffiness.
• Egg: Binds ingredients and adds richness, providing protein and texture.
• Unsalted butter: Adds flavor and moisture, enriching taste and texture.
• Fresh blueberries: Adds natural sweetness and antioxidants, offering bursts of juicy flavor.

Blueberry Buttermilk Pancakes Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 cup fresh blueberries
• Butter or oil for cooking
• Maple syrup or butter for serving (optional)

How to Make this Blueberry Buttermilk Pancakes Recipe

1. In a big bowl for mixing, blend thoroughly the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk the egg and buttermilk until thoroughly combined.

3. Incorporate the melted butter into the buttermilk mixture, and combine to the point of seeming uniform.

4. Add the wet ingredients to the dry ingredients, and gently combine them until they are just mixed together. Avoid overmixing; it’s okay if there are some lumps.

5. Fold the fresh blueberries into the batter gently.

6. Warm a skillet or griddle over medium heat. Lightly coat with butter or oil.

7. To about 1/4 cup of the batter pour into the skillet for each pancake.

8. Heat until bubbles break on the surface and the edges look set, about 2-3 minutes.

9. Turn the pancakes and fry for another 1 to 2 minutes until they’re cooked all the way through and just starting to brown.

10. Serve warm with maple syrup or more butter if that is your desire. Enjoy your blueberry buttermilk pancakes!

Blueberry Buttermilk Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Spatula or wooden spoon
5. Skillet or griddle
6. Measuring cups
7. Measuring spoons
8. Ladle or small measuring cup (1/4 cup size)
9. Turner or spatula for flipping pancakes
10. Basting brush (optional, for coating skillet with butter or oil)

FAQ

• Can I use frozen blueberries instead of fresh ones?You may use blueberries that have been frozen. Just make sure they are thoroughly thawed and drained before adding them to the batter, as you don’t want excess moisture.
• What can I use as a buttermilk substitute?1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar can be used. It should sit for about 5 minutes before being used.
• How do I know when to flip the pancakes?When the edges look set and bubbles form on the surface, it is time to flip the pancakes. This usually happens in about 2-3 minutes. However, the exact moment may depend on your personal preference for whether you like your pancakes softer or firmer.
• Can I make the batter ahead of time?Best to make the batter just before cooking, as the leavening agents start to work once the wet and dry ingredients are combined.
• How should I store leftover pancakes?Keep them in the refrigerator in an airtight space, and they will last for 2 days. Keep them in the freezer, and they will last for much longer.
• What’s the best pan to use for cooking pancakes?A skillet or griddle that does not stick is perfect for cooking evenly and flipping foods with ease.

Blueberry Buttermilk Pancakes Recipe Substitutions and Variations

All-purpose flour: If you want a nuttier taste, substitute with 1 cup of whole wheat flour. For a gluten-free option, you can use 1 cup of gluten-free all-purpose flour blend.
Buttermilk: Substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar for a makeshift buttermilk.
Powdered sugar: Combine 2 tablespoons of cornstarch and warm water with 2 tablespoons of honey or maple syrup for drizzling.
Coconut oil or vegetable oil (for a dairy-free option): Use 2 tablespoons.
Use 1 cup of frozen blueberries, but do not thaw them to prevent the batter from becoming too watery. Fresh blueberries:

Pro Tips

1. Fresh Blueberries Tip For extra juicy pancakes, consider lightly dusting the blueberries with a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom and ensures even distribution throughout the pancakes.

2. Buttermilk Substitute If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using it in the recipe.

3. Avoid Overmixing When combining the wet and dry ingredients, stir just until incorporated. Overmixing can lead to tougher pancakes. Lumps in the batter are completely normal and will work themselves out during cooking.

4. Optimal Griddle Temperature To test if your skillet is at the right temperature, sprinkle a few drops of water on it. If they sizzle and evaporate quickly, the skillet is ready for cooking pancakes.

5. Keep Pancakes Warm If you’re making a large batch, keep cooked pancakes warm in a low oven (around 200°F or 95°C) on a baking sheet while you finish cooking the remaining batter. This ensures they stay warm until serving without getting soggy.