Blueberry Buttermilk Pancakes
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!
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Recipe Information
Ingredients
- 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
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform.
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.
Gently fold in the fresh blueberries, being careful not to crush them.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Using a 1/4-cup measuring cup, pour batter onto the skillet to form pancakes, spacing them a couple of inches apart.
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.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
Serve the pancakes warm with a drizzle of maple syrup or your favorite toppings.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 84.8 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 689 mg | 53% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1288 mg | 27% | |
*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.
