Buttermilk Blueberry Pancakes

Fluffy, tender, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are a breakfast favorite. The buttermilk gives them a slight tang, making them extra soft and rich in flavor. Perfect for a weekend breakfast or brunch!

Why You’ll Love This Recipe

• Fluffy & Light – Buttermilk helps create the perfect pancake texture.
• Bursting with Blueberries – Sweet, juicy blueberries in every bite.
• Easy to Make – Simple ingredients and quick preparation.
• Customizable – Add lemon zest, vanilla, or a drizzle of maple syrup for extra flavor.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (optional)
• 1 cup fresh or frozen blueberries
• Butter or oil, for cooking

Tools You’ll Need

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula

How to Make Buttermilk Blueberry Pancakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Prepare the Wet Ingredients

In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Step 3: Combine the Batter

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix—some lumps are okay.

Step 4: Add the Blueberries

Gently fold in the blueberries. If using frozen blueberries, do not thaw them first to prevent the batter from turning purple.

Step 5: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour ¼ cup of batter onto the skillet for each pancake.
3. Cook for about 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 and cooked through.
5. Repeat with the remaining batter.

Step 6: Serve & Enjoy!

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

What to Serve with Blueberry Pancakes

• Maple Syrup & Whipped Cream – A classic sweet pairing.
• Greek Yogurt & Honey – A protein-packed topping.
• Lemon Zest & Powdered Sugar – For a fresh citrusy touch.
• Crispy Bacon or Sausage – A savory contrast to the sweetness.

Tips for the Best Pancakes

• Use Fresh Buttermilk – It gives the pancakes extra tenderness and flavor.
• Don’t Overmix – Stir until just combined to keep the pancakes fluffy.
• Let the Batter Rest – Letting it sit for 5 minutes can improve texture.
• Medium Heat is Key – Too high, and the pancakes burn before cooking through.
• Frozen Blueberries Work Too – Just add them straight from the freezer.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Stack pancakes with parchment paper between them and freeze in a ziplock bag for up to 2 months.
• Reheat: Warm in a toaster, oven at 350°F (175°C), or microwave for 20-30 seconds.

Frequently Asked Questions

Can I use milk instead of buttermilk?
Yes, but the pancakes won’t be as fluffy. You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ¼ cups of milk and letting it sit for 5 minutes.

Can I make these pancakes gluten-free?
Yes! Use a 1:1 gluten-free flour blend for a gluten-free version.

Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing, but you can refrigerate the batter for up to 12 hours. Stir gently before using.

Conclusion

These Buttermilk Blueberry Pancakes are fluffy, golden, and loaded with sweet blueberries—perfect for breakfast or brunch! Serve them with your favorite toppings, and enjoy a delicious homemade treat.

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

Nutritional Information (Per Serving – 2 Pancakes):
Calories: 210 | Protein: 6g | Carbohydrates: 30g | Fat: 7g | Fiber: 2g | Sugar: 7g

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