My Best Blueberry Buttermilk Pancakes
Start your morning on a deliciously bright note with My Best Blueberry Buttermilk Pancakes, a truly special breakfast treat that's as fluffy as they are flavorful. These golden pancakes are made with rich buttermilk for a tender texture, while bursts of juicy blueberries add natural sweetness and a pop of color in every bite. A hint of vanilla and melted butter in the batter creates a delightful balance of sweetness and richness. Quick and easy to prepare in just 30 minutes, these pancakes are perfect for a weekend brunch or weekday indulgence. Serve them warm with a drizzle of maple syrup or your favorite toppings, and watch them disappear from plates in moments!
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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
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 2 whole large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- butter or non-stick cooking spray (for greasing the pan)
- 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 another medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. It's okay if the batter is slightly lumpy; overmixing can make the pancakes tough.
Gently fold in the fresh blueberries, being careful not to crush them.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or non-stick cooking spray.
Once the skillet is hot, scoop about 1/4 cup of batter per pancake onto the skillet, spacing them apart to allow for spreading.
Cook the pancakes for 2-3 minutes on one side, or until bubbles begin to form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until the pancakes are golden brown and cooked through.
Repeat with the remaining batter, adding more butter or cooking spray as needed.
Serve the pancakes warm with maple syrup or your favorite toppings.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 283.6 g | 103% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 84.5 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 692 mg | 53% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1291 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.
