Buttermilk Blueberry Pancakes

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Buttermilk Blueberry Pancakes

Fluffy pancakes filled with juicy blueberries and a hint of tangy buttermilk, perfect for breakfast or brunch.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Nonstick Skillet

Ingredients

2 large Eggs
1.5 cups Buttermilk
2 teaspoons Vanilla Extract optional
3 tablespoons Melted Butter
1.5 cups All-Purpose Flour
0.5 teaspoon Salt
2 teaspoons Baking Powder
0.5 teaspoon Baking Soda
2 tablespoons Sugar
1 cup Blueberries fresh or frozen

Instructions

In a large mixing bowl, whisk together the eggs and buttermilk until well combined. If you love a hint of vanilla, stir it in now.
Add the melted butter to the mixture and whisk again until smooth.
In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
Gradually add the dry ingredients to the wet mixture, gently folding everything together until just combined. Don’t worry if a few lumps remain—overmixing will make your pancakes tough.
Carefully fold in the blueberries, being gentle if using fresh ones to keep them whole.
Heat a nonstick skillet or griddle over medium heat and brush with a little butter. For each pancake, pour about 1/4 cup of batter onto the skillet.
Cook the pancakes until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes, until golden and cooked through.
Transfer to a warm plate and repeat with the remaining batter, adding more butter to the skillet as needed.
Serve your pancakes warm with a drizzle of syrup, more fresh blueberries, or any toppings you love!

Notes

For the fluffiest pancakes, don’t overmix the batter. If you’re out of buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 1/2 cups of milk. For extra flavor, add a pinch of cinnamon or lemon zest.

Nutrition