Buttermilk Blueberry Pancakes

These Buttermilk Blueberry Pancakes are fluffy, tender, and packed with juicy blueberries! A classic breakfast favorite made even better with the richness of buttermilk, these pancakes are perfect for a lazy weekend morning or a special brunch.

Why You’ll Love This Recipe

• Fluffy & Tender – The buttermilk makes the pancakes light and airy.
• Bursting with Blueberries – Each bite is filled with sweet, juicy berries.
• Easy to Make – Simple ingredients for a delicious breakfast.
• Perfect for Meal Prep – Make a big batch and freeze for later!

Ingredients for Buttermilk Blueberry Pancakes

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk – Gives the pancakes a tender texture.
• 1 large egg – For structure.
• 2 tablespoons unsalted butter, melted – For a rich flavor.
• 1 teaspoon vanilla extract – Adds sweetness.
• 1 cup fresh or frozen blueberries – Sweet and juicy!

For Serving:

• Maple syrup – For drizzling.
• Butter – A dollop for extra richness.
• Additional blueberries – For topping, if desired.

Tools You’ll Need

• Mixing bowl – For the pancake batter.
• Whisk – To combine the dry and wet ingredients.
• Skillet or griddle – For cooking the pancakes.
• Ladle or measuring cup – For pouring the batter.

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 until well combined.

Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Step 3: Combine the Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently stir with a spoon or spatula until just combined. It’s okay if the batter is a little lumpy—don’t overmix.

Step 4: Add the Blueberries
Gently fold the blueberries into the pancake batter, being careful not to break them up too much.

Step 5: Cook the Pancakes
Heat a griddle or skillet over medium heat and lightly grease with butter or cooking spray. Use a ladle or measuring cup to pour about 1/4 cup of batter onto the skillet for each pancake.

Step 6: Flip and Cook the Pancakes
Cook the pancakes for 2-3 minutes on the first side, until bubbles start to form on the surface. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 7: Serve & Enjoy
Serve your fluffy pancakes warm with a drizzle of maple syrup, a dollop of butter, and additional blueberries on top.

Serving Suggestions

• Add a side of crispy bacon or sausage for a complete breakfast.
• Serve with whipped cream for a sweet treat.
• Sprinkle a little powdered sugar on top for an extra touch of sweetness.

Tips for the Best Buttermilk Blueberry Pancakes

• Don’t overmix the batter: A few lumps are okay. Overmixing will result in dense pancakes.
• Use fresh blueberries: Fresh blueberries tend to burst less than frozen, but frozen can work too. Just make sure to fold them in gently.
• Keep pancakes warm: If making a large batch, keep the pancakes warm in the oven at 200°F (90°C) while you cook the rest.

Storage Instructions

Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
Freeze: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or microwave.

Frequently Asked Questions (FAQ)

Q1: Can I make these pancakes ahead of time?
A: Yes! You can make the pancakes the night before, store them in the fridge, and heat them up the next morning.

Q2: Can I make these pancakes gluten-free?
A: Yes! You can use a 1:1 gluten-free flour blend instead of all-purpose flour.

Q3: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

Conclusion: A Breakfast Classic with a Blueberry Twist!

These Buttermilk Blueberry Pancakes are light, fluffy, and bursting with fresh blueberries. Perfect for breakfast or brunch, they’re sure to become a family favorite!

Did you make this recipe? Share your photos and tag us on social media!

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

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 5g
• Carbohydrates: 30g
• Fat: 8g
• Fiber: 1g

Enjoy every fluffy, fruity bite!

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