Buttermilk Blueberry Pancakes

These Buttermilk Blueberry Pancakes are light, fluffy, and bursting with juicy blueberries. Perfect for a cozy breakfast or weekend brunch, they’re easy to make and absolutely delicious!

Why You’ll Love This Recipe

• Fluffy & Tender – Buttermilk makes them extra soft and light.
• Juicy Blueberries – Every bite is filled with fresh, sweet berries.
• Easy to Make – Simple ingredients and quick prep.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

Step 1: Prepare the Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined (don’t overmix).
4. Fold in the blueberries.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.
2. Pour ¼ cup of batter onto the skillet for each pancake.
3. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
4. Flip and cook for another 1–2 minutes, until golden brown.

Step 3: Serve & Enjoy

Serve warm with maple syrup, extra butter, or fresh blueberries on top.

Serving Suggestions

• Drizzle with honey or maple syrup.
• Add a dusting of powdered sugar.
• Serve with whipped cream or yogurt for extra indulgence.

Tips for Perfect Pancakes

• Don’t Overmix – A few lumps in the batter are okay!
• Use Fresh Buttermilk – This gives the best texture and flavor.
• Grease the Pan Lightly – Too much butter or oil can prevent even browning.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Place pancakes in a single layer on a baking sheet, freeze, then store in a freezer bag for up to 2 months.
• Reheat: Warm in a toaster, oven, or microwave.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Yes, but mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.

Can I use frozen blueberries?
Yes! No need to thaw, but toss them in a little flour to prevent bleeding.

Can I make the batter ahead of time?
It’s best fresh, but you can refrigerate the batter for up to 1 hour before cooking.

Recipe Details

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Pancake):
Calories: 180 | Protein: 5g | Carbohydrates: 28g | Fat: 6g | Sodium: 220mg

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