Buttermilk Blueberry Pancakes

These Buttermilk Blueberry Pancakes are light, fluffy, and bursting with fresh blueberries. They’re the perfect breakfast treat for any occasion, from a lazy weekend morning to a special holiday brunch. The tangy buttermilk adds richness and flavor, while the blueberries give each bite a burst of sweetness.

Why You’ll Love These Buttermilk Blueberry Pancakes:

Fluffy & Light – These pancakes are wonderfully airy and soft.
Bursting with Blueberries – Every bite is filled with juicy blueberries.
Easy to Make – A simple recipe that anyone can follow, with no special ingredients.
Perfect for Breakfast or Brunch – A classic favorite everyone will love.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for greasing the pan

How to Make Buttermilk Blueberry Pancakes:

Step 1: Make the Pancake Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter may be slightly lumpy—this is okay.
4. Gently fold in the blueberries, being careful not to overmix.

Step 2: Cook the Pancakes

5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
6. Pour about ¼ cup of pancake batter onto the skillet for each pancake.
7. Cook for 2-3 minutes, until bubbles form on the surface of the pancake and the edges start to look set.
8. Flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through.
9. Repeat with the remaining batter, greasing the skillet as needed.

Step 3: Serve

10. Serve the pancakes warm with your favorite toppings, such as maple syrup, extra blueberries, or a dollop of whipped cream.

Serving Suggestions:

• Maple Syrup & Butter – A classic topping combination for any pancake.
• Whipped Cream – Add a light and creamy touch.
• Fresh Fruit – Top with extra blueberries, strawberries, or bananas for added flavor.
• Nuts – Sprinkle with chopped pecans or walnuts for some crunch.

Tips for the Best Buttermilk Blueberry Pancakes:

Don’t Overmix the Batter – Overmixing can result in tough pancakes. Stir until just combined.
Fresh or Frozen Blueberries – Both work well in this recipe, though fresh blueberries will give you the juiciest results.
Keep Pancakes Warm – If you’re making a large batch, keep the pancakes warm by placing them in a low oven (around 200°F) while you finish cooking the rest.
Perfect Pancake Size – For ideal-sized pancakes, use a ¼ cup measuring cup to pour the batter onto the griddle.

Storage Instructions:

• Refrigerate – Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freeze – To freeze, place pancakes in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag for up to 2 months.
• Reheat – Reheat in a toaster or on a skillet for a few minutes to restore their texture.

Recipe Overview:

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

Nutritional Information (Per Serving):

Calories: 230 | Protein: 6g | Carbohydrates: 36g | Fat: 8g | Fiber: 2g | Sugar: 12g

These Buttermilk Blueberry Pancakes are sure to be a hit with everyone at your table! Perfectly fluffy with bursts of sweetness from the blueberries, they make a fantastic start to any day. Enjoy!

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