Fluffy, golden, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are the perfect way to start your morning! The tangy buttermilk makes them extra tender, while the blueberries add a pop of natural sweetness. Whether you’re making breakfast for the family or treating yourself to a cozy weekend brunch, this recipe is sure to be a hit.
Why You’ll Love These Buttermilk Blueberry Pancakes
- Super Fluffy & Tender – The buttermilk makes these pancakes soft and pillowy.
- Packed with Juicy Blueberries – Each bite is bursting with fruity goodness.
- Easy to Make – Simple ingredients and quick steps mean breakfast is ready in no time.
- Great for Meal Prep – Make a batch and freeze leftovers for busy mornings!
Ingredients for Buttermilk Blueberry Pancakes
To make these delicious pancakes, you’ll need:
- 2 cups all-purpose flour – The base for fluffy pancakes.
- 2 tablespoons sugar – Adds a hint of sweetness.
- 1 teaspoon baking powder – Helps the pancakes rise.
- ½ teaspoon baking soda – Reacts with buttermilk for extra fluffiness.
- ½ teaspoon salt – Balances the flavors.
- 2 cups buttermilk – Makes the pancakes soft and tender.
- 2 large eggs – Adds structure and richness.
- ¼ cup melted butter – For a buttery, golden finish.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1 cup fresh or frozen blueberries – The star of the show!
- Extra butter or oil – For cooking.
Tools You’ll Need
- Large mixing bowl – To combine the dry and wet ingredients.
- Whisk – For a smooth batter.
- Non-stick skillet or griddle – For perfectly golden pancakes.
- Spatula – For flipping with ease.
How to Make Buttermilk Blueberry Pancakes
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix! The batter should be slightly lumpy.
- Fold in the blueberries carefully.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
Step 3: Serve and Enjoy
- Transfer the pancakes to a plate and keep warm while cooking the rest.
- Serve with maple syrup, extra blueberries, and a pat of butter.
Serving Suggestions
- Pair with scrambled eggs and crispy turkey bacon for a full breakfast.
- Drizzle with honey or warm fruit compote for a naturally sweet touch.
- Sprinkle with powdered sugar for a bakery-style presentation.
Tips for the Best Buttermilk Blueberry Pancakes
- Don’t Overmix the Batter – A few lumps are okay! Overmixing can make the pancakes dense.
- Use Fresh or Frozen Blueberries – If using frozen, do not thaw them before adding to the batter to prevent streaking.
- Adjust the Heat – Medium heat is best to cook the pancakes through without burning.
- Keep Pancakes Warm – Place cooked pancakes in a low oven (200°F/90°C) while making the rest.
Storage Instructions
- Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
- Freeze: Place pancakes in a single layer on a baking sheet, freeze for 1 hour, then transfer to a zip-top bag. Freeze for up to 2 months.
- Reheat: Warm in a toaster, microwave, or skillet for a fresh-off-the-griddle taste.
Frequently Asked Questions (FAQ)
Q1: Can I make these pancakes dairy-free?
A: Yes! Use a dairy-free buttermilk substitute by mixing 2 cups of almond or soy milk with 2 tablespoons of lemon juice. Let it sit for 5 minutes before using.
Q2: How do I prevent my blueberries from sinking?
A: Toss them in a little flour before folding them into the batter to help them stay evenly distributed.
Q3: Can I use whole wheat flour instead?
A: Yes, but the texture will be denser. Try using half whole wheat and half all-purpose flour for a balance of flavor and fluffiness.
Conclusion: A Breakfast Favorite!
These Buttermilk Blueberry Pancakes are soft, fluffy, and packed with juicy blueberries, making them the perfect morning treat. Whether you enjoy them with syrup, fresh fruit, or just as they are, they’re sure to bring smiles to the breakfast table!
Did you make this recipe? Share your photos and tag us on social media!
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 35g
- Fat: 9g
- Fiber: 2g
Enjoy every bite of these warm, fluffy pancakes!
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Buttermilk Blueberry Pancakes
- Total Time: 25 minutes
Description
Fluffy, golden, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are the perfect way to start your morning! The tangy buttermilk makes them extra tender, while the blueberries add a pop of natural sweetness. Whether you’re making breakfast for the family or treating yourself to a cozy weekend brunch, this recipe is sure to be a hit.
Ingredients
Buttermilk Blueberry Pancakes
To make these delicious pancakes, you’ll need:
- 2 cups all-purpose flour – The base for fluffy pancakes.
- 2 tablespoons sugar – Adds a hint of sweetness.
- 1 teaspoon baking powder – Helps the pancakes rise.
- ½ teaspoon baking soda – Reacts with buttermilk for extra fluffiness.
- ½ teaspoon salt – Balances the flavors.
- 2 cups buttermilk – Makes the pancakes soft and tender.
- 2 large eggs – Adds structure and richness.
- ¼ cup melted butter – For a buttery, golden finish.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1 cup fresh or frozen blueberries – The star of the show!
- Extra butter or oil – For cooking.
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix! The batter should be slightly lumpy.
- Fold in the blueberries carefully.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
Step 3: Serve and Enjoy
- Transfer the pancakes to a plate and keep warm while cooking the rest.
- Serve with maple syrup, extra blueberries, and a pat of butter.
Notes
- Don’t Overmix the Batter – A few lumps are okay! Overmixing can make the pancakes dense.
- Use Fresh or Frozen Blueberries – If using frozen, do not thaw them before adding to the batter to prevent streaking.
- Adjust the Heat – Medium heat is best to cook the pancakes through without burning.
- Keep Pancakes Warm – Place cooked pancakes in a low oven (200°F/90°C) while making the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
