The Best Blueberry Buttermilk Pancakes
Fluffy, golden, and bursting with juicy blueberries, these Blueberry Buttermilk Pancakes are the ultimate breakfast indulgence! This easy recipe combines the tangy richness of buttermilk with the natural sweetness of fresh blueberries for a perfectly balanced flavor profile. With just 10 minutes of prep time, you'll create pancakes that are irresistibly light and airy, thanks to the perfect blend of baking powder and baking soda. Each bite offers a delightful contrast of soft pancake and plump berries, making these pancakes the star of any brunch spread. Serve them stacked high with a drizzle of maple syrup or additional blueberries for a breakfast that's as beautiful as it is delicious. Perfect for a weekend morning treat or a special occasion, these pancakes will quickly become your go-to recipe for a crowd-pleasing homemade meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups buttermilk
- 2 pieces large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 2 tablespoons vegetable oil or non-stick spray (for cooking)
- maple syrup (for serving, optional)
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 the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
Form a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until just combined; a few lumps are okay. Do not overmix.
Gently fold in the fresh blueberries, being careful not to crush them.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or non-stick spray.
Using a 1/4-cup measuring cup, pour batter onto the skillet to form individual pancakes. Cook for 2–3 minutes, or until bubbles form and the edges look set.
Flip the pancakes carefully and cook for an additional 2–3 minutes until golden brown and cooked through.
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup, extra blueberries, or your favorite toppings.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4001 mg | 174% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 97.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 689 mg | 53% | |
| Iron | 14.0 mg | 78% | |
| 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.
