Buttermilk Blueberry Pancakes Recipe

Sharing is caring!

Last Updated on June 10, 2024 by Toya

Need a quick buttermilk blueberry pancake recipe? This one is sure to become one of your favorites! These buttermilk blueberry pancakes are a quick and easy breakfast, with a perfectly tender texture and a burst of sweet, tangy flavor in every bite.

Even if you’re a beginner in the kitchen, this easy-to-follow recipe will have you making the perfect stack of these irresistible pancakes in no time! And the best part is, they’re made with easy-to-find kitchen staples!

Let’s see how to make these easy buttermilk pancakes with blueberries below!

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

How to make blueberry buttermilk pancakes

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Then, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; no over-mixing is needed.

Next, gently fold the blueberries into the batter.

Preheat a griddle or non-stick skillet over medium heat.

For each pancake, pour 1/4 cup of batter onto the griddle and cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.

Next, remove the pancakes from the griddle and keep them warm in a low oven or under a clean kitchen towel while you cook the remaining batter.

Serve the pancakes warm with maple syrup, additional butter, and extra blueberries if desired.

Tips and tricks for the best pancakes!

• Measuring Ingredients: Ensure accuracy by leveling off the flour with a knife and using measuring cups and spoons correctly.
• Buttermilk Substitute: If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Even Cooking: To achieve even cooking, wait until the griddle is fully heated before adding the batter. Adjust the heat if the pancakes are browning too quickly.
• Avoid over-mixing: Stir the batter just until the ingredients are combined. A few lumps are okay and will ensure your pancakes are tender.
• Use Fresh or Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent bleeding.

Enjoy your homemade buttermilk blueberry pancakes for breakfast or brunch! You’ll surely be making the easy pancakes over and over again!