Buttermilk Blueberry Pancakes
Fluffy, golden, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are the ultimate breakfast treat! Made with tangy buttermilk, a touch of vanilla, and plenty of fresh blueberries, this recipe creates perfectly tender pancakes with a light and airy texture. The batter comes together quickly with simple pantry staples, making these pancakes easy enough for busy mornings yet special enough for a weekend brunch. A rest time for the batter ensures maximum fluffiness, while cooking them on a lightly greased skillet delivers that irresistible golden crust. Serve these pancakes warm with a drizzle of maple syrup, a pat of butter, or an extra handful of blueberries for a breakfast that’s as satisfying as it is delicious. Perfect for blueberry lovers, this recipe is a must-try for anyone seeking a homemade pancake experience that rivals their favorite diner!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.25 cups Buttermilk
- 2 units Large eggs
- 3 tablespoons Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 as needed Non-stick cooking spray or butter (for greasing pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—a few lumps are fine.
Carefully fold in the blueberries using a spatula. Set the batter aside for 5 minutes to rest.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with non-stick cooking spray or butter.
Using a 1/4-cup measuring cup, pour batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes with a spatula and cook for another 2-3 minutes, or until the second side is golden brown and the pancakes are cooked through.
Transfer the cooked pancakes to a plate and cover with foil to keep warm while you cook the remaining batter.
Serve the pancakes warm with your choice of maple syrup, butter, or additional blueberries.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 40.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 99 mg | 8% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 463 mg | 10% | |
*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.
