These blueberry buttermilk pancakes are the perfect combination of light and fluffy with bursts of blueberry sweetness in each bite. Skip the packaged mixes and enjoy fresh pancakes made from scratch in just 15 minutes.
Ingredients
- Flour: Use all-purpose flour, which is sometimes referred to as plain flour. If your flour has lumps, sift it into the mixing bowl using a fine sieve.
- Baking Powder & Baking Soda: These leavening agents work together to make the pancakes rise and become fluffy. You can double the baking powder if don’t have baking soda.
- 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 but have a much better flavor than vanilla essence.
- Egg: An egg will help bind all the ingredients together.
- Butter: Melted butter adds a rich, buttery flavor and keeps the pancakes tender. Make sure the butter is slightly cooled before mixing it with the other ingredients to avoid curdling the eggs.
- Blueberries: Fresh or frozen blueberries work well for this recipe. If using frozen blueberries, thaw them slightly and drain any excess liquid to prevent watery batter.
- Salt: If you use salted butter, you can add half the amount of salt.
Chef Tips
Don’t Overmix the Batter: Gently whisk the wet and dry ingredients together until just combined. Overmixing can result in dense, tough pancakes. It’s perfectly fine if the batter has a few small lumps.
Cook on Medium-Low Heat: To ensure your pancakes cook evenly and don’t burn, use medium-low heat. This allows the pancakes to develop a golden-brown exterior while cooking through properly.
Keep Pancakes Warm: If you’re making a large batch, keep cooked pancakes warm by placing them on a baking sheet in a preheated oven at 200°F (93°C) while you finish cooking the rest of the batter.
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
Refrigerator: Allow any leftover pancakes to cool completely before storing them before placing them in an airtight container with a lid. They can be stored in the refrigerator for up to 3 days.
Freezer: Pancakes freeze well for longer storage. Once cooled, stack the pancakes with parchment paper between each one to prevent sticking, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight or heat directly from frozen on low heat in a pan.
Reheating
Microwave: Place 1-2 pancakes in the microwave for about 30 seconds, or reheat 3-5 pancakes for 50-60 seconds until hot throughout.
Oven: For a batch, cover the pancakes in foil and heat in a preheated oven at 350°F (175°C) for 5-7 minutes.
Stovetop: Heat a non-stick skillet over low to medium heat. Add a small amount of butter or oil, and warm the pancakes for about 1-2 minutes on each side, until heated through.
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.
How can I prevent my pancakes from sticking to the pan?
I like to melt the butter directly in the pan I’m using to make the pancakes. This greases the pan perfectly while adding extra flavor. If needed, you can always add more butter or a little oil between batches to ensure the pancakes don’t stick and flip easily. Make sure the pan is properly heated before adding the batter. Another way is to use a non-stick pan!
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Blueberry Buttermilk Pancakes
Equipment
- 1 Large pan
- 2 Large bowls
Ingredients
- 7 oz All purpose flour also known as plain flour, (about 1 2/3 cups)
- ⅓ teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 12 fl oz Buttermilk (about 1 ½ cups)
- 1 teaspoon Pure Vanilla extract
- 1 Egg
- 1 ½ oz Butter melted, (about 3 tablespoons)
- 5 ½ cup Blueberries (about 2/3 cup)
Instructions
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Prepare the Wet Ingredients:
- In a separate large bowl, whisk the egg. Add the buttermilk, vanilla extract, and melted butter, whisking until well combined.
Combine the Batter:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk together until just combined—do not overmix.
- Using a spatula or wooden spoon, gently fold in the blueberries.
Cook the Pancakes:
- Preheat a non-stick pan or lightly greased skillet over medium-low heat. Once hot, pour a ladle of the pancake batter onto the pan.
- Cook the pancake for 2-3 minutes, or until the edges look set and bubbles form on the surface. The bottom should be golden brown.
- Flip the pancake and cook for an additional 1 minute, or until the second side is golden brown and the pancake is cooked through.
Serve:
- Repeat the process with the remaining batter. Serve the pancakes hot with your choice of toppings. I used blueberries, melted butter and maple syrup.