Fluffy, golden, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are the ultimate breakfast treat! The tangy buttermilk makes them extra tender, while the blueberries add the perfect touch of natural sweetness. Whether you’re making them for a lazy weekend breakfast or a special brunch, these pancakes are guaranteed to impress.
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Why You’ll Love These Buttermilk Blueberry Pancakes
- Fluffy & Light: Buttermilk makes the pancakes extra soft and tender.
- Loaded with Blueberries: Juicy bursts of sweetness in every bite.
- Easy to Make: Simple ingredients, quick prep, and a no-fail method.
- Perfect for Any Occasion: A breakfast classic that never disappoints!
Ingredients for Buttermilk Blueberry Pancakes
- 2 cups all-purpose flour – The base for soft, fluffy pancakes.
- 2 tablespoons granulated sugar – Adds just the right amount of sweetness.
- 2 teaspoons baking powder – Helps the pancakes rise beautifully.
- ½ teaspoon baking soda – Reacts with buttermilk for extra fluffiness.
- ½ teaspoon salt – Enhances all the flavors.
- 2 cups buttermilk – The secret to extra soft, flavorful pancakes.
- 2 large eggs – Binds everything together and adds richness.
- ¼ cup melted butter – Makes the pancakes extra moist and delicious.
- 1 teaspoon vanilla extract – For a warm, sweet aroma.
- 1 ½ cups fresh or frozen blueberries – The star of the show!
- Butter or oil, for cooking – Prevents sticking and adds crisp edges.
Tools You’ll Need
- Mixing bowls – For dry and wet ingredients.
- Whisk – To mix everything smoothly.
- Ladle or measuring cup – For easy batter pouring.
- Non-stick skillet or griddle – To cook the pancakes evenly.
- Spatula – For flipping pancakes like a pro.
How to Make Buttermilk Blueberry Pancakes
Step 1: Prepare the Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. (A few lumps are okay—don’t overmix!)
- Fold in blueberries, reserving a few for topping.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.
Step 3: Serve & Enjoy
- Stack the pancakes on a plate and top with extra blueberries.
- Drizzle with maple syrup and add a pat of butter, if desired.
- Serve warm and enjoy every fluffy, berry-filled bite!
Serving Suggestions
- Classic: With maple syrup and butter.
- Fresh & Fruity: Top with sliced bananas, strawberries, or a dusting of powdered sugar.
- Indulgent: Add a dollop of whipped cream or a drizzle of honey.
- Crunchy Twist: Sprinkle with chopped nuts like almonds or pecans.
Tips for the Best Buttermilk Blueberry Pancakes
- Don’t Overmix the Batter: A few lumps are fine—overmixing leads to dense pancakes.
- Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them first to avoid streaky batter.
- Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while making the rest.
- Make Ahead: The batter can be made up to 24 hours in advance and stored in the fridge.
Storage Instructions
- Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
- Freeze: Stack pancakes with parchment paper in between and freeze for up to 2 months.
- Reheat: Warm in a toaster, oven, or microwave until heated through.
Frequently Asked Questions (FAQ)
Q1: Can I make these pancakes dairy-free?
A: Yes! Substitute buttermilk with a mix of almond milk and 1 tablespoon vinegar, and use dairy-free butter.
Q2: Can I make them gluten-free?
A: Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour.
Q3: Can I add other mix-ins?
A: Of course! Try adding chocolate chips, chopped nuts, or a pinch of cinnamon for extra flavor.
Conclusion: The Perfect Pancakes for Any Morning!
These Buttermilk Blueberry Pancakes are the perfect way to start your day! With their light, fluffy texture and bursts of sweet blueberries, they’re sure to become a breakfast favorite. Give them a try and enjoy every bite!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your culinary creations.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American
Nutritional Information (Per Serving – 2 Pancakes):
Calories: 280 | Protein: 7g | Carbohydrates: 38g | Fat: 10g | Fiber: 2g | Sodium: 320mg
Enjoy your homemade Buttermilk Blueberry Pancakes and share the love!
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Buttermilk Blueberry Pancakes
- Total Time: 25 minutes
Description
Fluffy, golden, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are the ultimate breakfast treat! The tangy buttermilk makes them extra tender, while the blueberries add the perfect touch of natural sweetness. Whether you’re making them for a lazy weekend breakfast or a special brunch, these pancakes are guaranteed to impress.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 2 cups all-purpose flour – The base for soft, fluffy pancakes.
- 2 tablespoons granulated sugar – Adds just the right amount of sweetness.
- 2 teaspoons baking powder – Helps the pancakes rise beautifully.
- ½ teaspoon baking soda – Reacts with buttermilk for extra fluffiness.
- ½ teaspoon salt – Enhances all the flavors.
- 2 cups buttermilk – The secret to extra soft, flavorful pancakes.
- 2 large eggs – Binds everything together and adds richness.
- ¼ cup melted butter – Makes the pancakes extra moist and delicious.
- 1 teaspoon vanilla extract – For a warm, sweet aroma.
- 1 ½ cups fresh or frozen blueberries – The star of the show!
- Butter or oil, for cooking – Prevents sticking and adds crisp edges.
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. (A few lumps are okay—don’t overmix!)
- Fold in blueberries, reserving a few for topping.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.
Step 3: Serve & Enjoy
- Stack the pancakes on a plate and top with extra blueberries.
- Drizzle with maple syrup and add a pat of butter, if desired.
- Serve warm and enjoy every fluffy, berry-filled bite!
Notes
- Don’t Overmix the Batter: A few lumps are fine—overmixing leads to dense pancakes.
- Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them first to avoid streaky batter.
- Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while making the rest.
- Make Ahead: The batter can be made up to 24 hours in advance and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
