Blueberry Buttermilk Pancakes
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.
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.
Notes
Blueberries: Both fresh or frozen blueberries can be used. If you're using frozen, thaw them slightly and drain any excess liquid before adding them to the batter.
Baking Soda: If you don't have baking soda, you can double the amount of baking powder.
Make-Ahead Batter: You can make the batter ahead of time and refrigerate it for up to 24 hours. Stir gently before cooking.
Serving Tip: If you'd like to serve the whole batch at once, keep the pancakes warm in a heated oven at 200°F (93°C) while you cook the remaining batter.
Topping Ideas: Some more topping ideas include fresh berries, maple syrup, whipped cream, golden syrup, honey, and butter.
Nutrition
Calories: 177kcalCarbohydrates: 24gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 442mgPotassium: 108mgFiber: 1gSugar: 4gVitamin A: 242IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.