Blueberry Griddle Cakes
Start your morning with a stack of fluffy, golden-brown blueberry griddle cakes—an irresistible twist on classic pancakes! Bursting with juicy fresh blueberries, these tender griddle cakes are made with rich buttermilk for the perfect balance of lightness and tang. This simple recipe comes together in just 25 minutes, making it an ideal choice for a delightful weekend breakfast or brunch. The batter is gently stirred to retain its airy texture, then cooked to perfection on a buttery, sizzling griddle until golden with crisp edges. Top your griddle cakes with maple syrup, powdered sugar, or even more fresh berries for a breakfast treat that’s as beautiful as it is delicious. Perfect for family gatherings or solo indulgence, these blueberry griddle cakes will quickly become a favorite morning ritual.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 teaspoons neutral oil or butter, for greasing the griddle
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries, being careful to avoid crushing them.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease with oil or butter.
Pour 1/4 cup of batter onto the griddle for each griddle cake, spreading it slightly if needed. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the griddle cakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve the griddle cakes warm with your favorite toppings, such as maple syrup, powdered sugar, or additional fresh blueberries.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 56.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 419 mg | 32% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 803 mg | 17% | |
*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.
