Blueberry Buttermilk Pancakes

Nutriscore Rating: 60/100

Fluffy, golden, and bursting with juicy blueberries, these Blueberry Buttermilk Pancakes are the ultimate breakfast indulgence. Using tangy buttermilk and a touch of vanilla, this recipe creates pancakes that are irresistibly light and flavorful, with the perfect balance of sweetness. Each pancake is studded with fresh, plump blueberries that caramelize slightly as they cook, adding a natural, fruity burst to every bite. With just 10 minutes of prep time and a cooking process that’s as simple as whisking and flipping, these pancakes are ideal for a leisurely weekend brunch or a quick weekday treat. Serve them warm, topped with a drizzle of maple syrup, a dollop of whipped cream, or even more fresh fruit for a breakfast that feels like a celebration. Perfectly fluffy and delightfully fruity, these homemade pancakes will make you forget about the box mix forever!

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 2 cups Buttermilk
• 2 large Eggs
• 4 tablespoons Unsalted butter (melted and slightly cooled)
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh blueberries
• 2 tablespoons Vegetable oil or butter (for cooking)
• Maple syrup (optional, for serving)

📝 Instructions

9 steps

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

2. In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform.

3. Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.

4. Gently fold in the fresh blueberries, being careful not to crush them.

5. Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.

6. Using a 1/4-cup measuring cup, pour batter onto the skillet to form pancakes, spacing them a couple of inches apart.

7. Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.

8. Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.

9. Serve the pancakes warm with a drizzle of maple syrup or your favorite toppings.

Nutrition Facts

1 serving (299.7g)

Calories		579
% Daily Value*
Total Fat		25.8 g	33%
	Saturated Fat	11.7 g	58%
	Polyunsaturated Fat	0.3 g
Cholesterol		138 mg	46%
Sodium		834 mg	36%
Total Carbohydrate		71.6 g	26%
	Dietary Fiber	3.0 g	11%
	Total Sugars	21.3 g
Protein		14.1 g	28%
Vitamin D		2.1 mcg	10%
Calcium		171 mg	13%
Iron		3.0 mg	17%
Potassium		309 mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 932 cal (40.5%%)

Protein: 224 cal (9.7%%)

Carbs: 1145 cal (49.7%%)