Searching for the ultimate blueberry buttermilk pancakes to kick-start your day? Look no further than this exceptional recipe.
In just 20 minutes, you can whip up a batch of these delightfully fluffy blueberry pancakes to brighten your morning.
I’ve been perfecting this beloved blueberry pancake recipe for years, and it remains my all-time favorite. Give it a try, and it just might become yours too.
Ingredient Notes
These pancakes only need 9 simple ingredients, and most are pantry stables. A lot of the time I can make this recipe without needing to go to the grocery stores.
- Flour: Use all-purpose flour; this is sometimes referred to as plain flour.
- Baking soda: The baking soda will react with the acidity in the buttermilk and make the pancakes more fluffy.
- Baking powder: Baking powder is another raising agent that helps the pancakes become fluffy.
- Buttermilk: Buttermilk will add more depth in flavor to your pancakes than regular milk.
- Vanilla extract: Use a good quality vanilla extract; they are more expensive than vanilla essence but much more authentic in flavor.
- Egg: An egg will help bind all the ingredients together.
- Butter: Butter will add delicious richness to the pancakes. Use unsalted butter; this allows us to better control how much salt is in the pancakes.
- Blueberries: You can use both fresh or frozen blueberries. Both work well. I used fresh blueberries as they were in season.
- Salt: If you use salted butter, you won’t need to add salt. I prefer to use unsalted butter and a 1/2 teaspoon of salt.
How to Cook Blueberry Buttermilk Pancakes
1) Whisk together flour, baking powder, baking soda, and salt in a large bowl.
2) In a separate large bowl, whisk together the egg. Add buttermilk, pure vanilla extract and butter.
3) Whisk the mixture until well combined.
4) Make a well in the flour mixture and pour in the buttermilk mixture. Gently combine with a whisk.
5) Switch to a spatula or wooden spoon and fold in the blueberries.
6) Preheat a non-stick pan or lightly greased skillet over medium-low heat. Pour a ladle of the pancake batter and leave to cook for 2-3 minutes or until the bottom has browned.
7) Flip the blueberry buttermilk pancake and cook for an additional minute. Repeat steps 6 and 7 until you have cooked the whole batch.
Tip: Use a large non-stick pan and cook multiple pancakes at once.
8) Serve with your choice of toppings. I used blueberries, melted butter and maple syrup.
Storage and Leftovers
For leftovers, allow the pancakes to come to room temperature, then place them in an airtight container and then in the refrigerator. The leftover pancakes will last in the fridge for up to 2 days.
To reheat the leftovers, place 1 to 2 in the microwave for 30-40 seconds or 50-60 seconds for 3 to 5 pancakes.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just thaw them slightly and drain any excess liquid before adding them to the batter.
How can I keep the pancakes warm while I finish cooking the entire batch?
To keep the pancakes warm, place them on a baking sheet in a preheated oven at 200°F (93°C) while you cook the remaining batter.
Can I make the pancake batter ahead of time?
It’s best to make and cook the batter immediately for optimal fluffiness. However, I’ve eaten these pancakes many times as leftovers and they still taste great.
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Blueberry Buttermilk Pancakes
Ingredients
- 1 ⅔ cups All purpose flour
- ½ teaspoon Salt
- 1 ⅓ teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ½ cups Buttermilk
- 1 teaspoon Pure Vanilla extract
- 1 Egg
- 3 tablespoon Butter melted
- ⅔ cup Blueberries
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the egg. Add buttermilk, pure vanilla extract and butter.
- Whisk the mixture until well combined.
- Make a well in the flour mixture and pour in the buttermilk mixture. Gently combine with a whisk.
- Switch to a spatula or wooden spoon and fold in the blueberries.
- Preheat a non-stick pan or lightly greased skillet over medium-low heat. Pour a ladle of the pancake batter and leave to cook for 2-3 minutes or until the bottom has browned.
- Flip the blueberry buttermilk pancake and cook for an additional minute. Repeat steps 6 and 7 until you have cooked the whole batch.
- Tip: Use a large non-stick pan and cook multiple pancakes at once.
- Serve with your choice of toppings. I used blueberries, melted butter and maple syrup.
Notes
- Both fresh or frozen blueberries can be used in this recipe. If you’re using frozen, thaw them slightly and drain any excess liquid before adding them to the batter.
- If you’d like to serve the whole batch at once, keep the ones you cook in a heated oven at 200°F (93°C) while you cook the remaining batter.
- If you don’t have baking soda, you can use double the amount of baking powder.