Blueberry Buttermilk Pancakes: Perfect for a homemade treat!

A classic American breakfast staple, blueberry buttermilk pancakes are a comforting favorite with roots in early American cooking, where pancakes became popular as versatile breakfast items that could incorporate seasonal fruits.

Fluffy blueberry buttermilk pancakes are easy to make: mix flour, sugar, baking powder, and soda; then blend in buttermilk, egg, melted butter, and vanilla. Fold in fresh or frozen blueberries, cook on a buttered skillet until bubbles form and the edges are golden. Serve warm with maple syrup for a perfect homemade breakfast treat. Two pancakes are about 280 calories, offering a delicious start to the day that’s full of flavor and satisfying texture.

Blueberry Buttermilk Pancakes

Recipe by thetastydishesCourse: BreakfastCuisine: USADifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

250

kcal

Total time

45

minutes

Ingredients

• 1 cup all-purpose flour
  1 tbsp granulated sugar
  1 tsp baking powder
  1/2 tsp baking soda
  1/4 tsp salt
  1 cup buttermilk (shake well before measuring)
  1 large egg
  2 tbsp melted butter (plus extra for cooking)
  1/2 tsp vanilla extract
  3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
  Maple syrup, for serving (optional)

Directions

• Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  
• Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  
• Mix the Batter: Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the blueberries.
  
• Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, ensuring it coats the surface evenly.
  
• Cook the Pancakes: Pour 1/4 cup of batter per pancake onto the skillet, spacing them apart. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
  
• Serve: Stack the pancakes on a plate, topping each layer with a bit of butter if desired. Serve warm with maple syrup.

Recipe Video

Notes

Special Ingredients
Blueberries: Blueberries add a burst of natural sweetness and a pop of color. Fresh berries offer a firmer texture, while frozen berries can give a juicy touch.
Buttermilk: The acidity in buttermilk reacts with baking soda, creating an airy and fluffy texture in the pancakes. It also adds a slight tang that balances the sweetness of the blueberries.
Tips and Remarks
Blueberry Tips: If using frozen blueberries, do not thaw them before adding them to the batter. This prevents them from bleeding too much color into the pancakes.
Texture Tips: Overmixing the batter will make the pancakes tough. Mix only until the ingredients are just combined for fluffy, tender pancakes.