Start your day off right with these fluffy and delicious Blueberry Buttermilk Pancakes. Made with simple ingredients like flour, eggs, buttermilk and blueberries, these pancakes are easy to make and perfect for a cozy weekend breakfast.
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What makes these pancakes so irresistibly good is their simplicity. The recipe is incredibly easy to follow, ensuring that even the most novice of chefs can whip up a batch in no time.
The subtle tanginess from the buttermilk adds a unique twist, elevating the taste to a whole new level. Whether you prefer a classic combination of fresh fruit and syrup or want to get creative with toppings like whipped cream and a sprinkle of powdered sugar, you can truly make these pancakes your own.
Ingredients and substitutions for Blueberry Buttermilk Pancakes
- Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that buttermilk and egg moisture giving us a nice smooth batter that isn’t too runny.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our batter and add sweetness without adding additional flavors to the batter. You could substitute with light brown sugar or raw sugar, though this might affect the flavor of the pancakes.
- Baking powder and soda: These two ingredients help our pancakes rise and gives them that fluffy interior.
- Buttermilk: Most importantly, the buttermilk helps to activate our baking soda, however, it also adds acidity and necessary moisture to our pancakes which would usually come from milk in standard pancakes. It is recommended to use proper buttermilk here as this has the appropriate cultures needed for the recipe.
- Eggs: As well as adding structure to the pancakes, the eggs bind everything together so are essential.
- Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work
See recipe card for quantities.
How to make Blueberry Buttermilk Pancakes:
Stir the dries: Stir the flour, baking powder, baking soda and sugar into a bowl and make a well in the center.
Whisk: The buttermilk and eggs and until the mixture is well combined.
Pour: Whisk the wet ingredients into the dry ingredients to form your thick batter.
1
Toss: The blueberries in and stir to combine.
2
Rest: For 15 minutes.
Gently pour ½ ladleful: Into your skillet and cook until bubbles have formed and it holds it’s shape when you slide a spatula underneath.
Flip: Cook the remaining side until both sides are golden.
Plate up: Serve with a heavy pouring of maple syrup.
Enjoy: Dig in!
Variations
You can definitely change up the dish by changing the following:
Other berries - you could switch up with raspberries or blackberries instead of the blueberries here.
Lemon zest: Add a dash of lemon zest to your pancakes to add a depth of flavor if you don't have any blueberries on hand.
FAQ's for the best Blueberry Buttermilk Pancakes
Nope! You can use frozen ones that have been defrosted in lukewarm water for 5 minutes to get them to room temperature. Defrosted blueberries will be slightly limp, but we don’t mix the batter too much once they are added resulting in them remaining whole.
Homemade buttermilk is usually more curdled thanks to the acidity from vinegar or lemon juice as opposed to smooth and tangy, however, this works in non baked goods such as pancakes, so you can definitely substitute.
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Blueberry Buttermilk Pancakes
Ingredients
- 240 grams / 1 ½ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 5 grams / 1 teaspoon baking soda
- 100 grams / ½ cup superfine/caster sugar
- 280 grams / 1 ¼ cups buttermilk
- 110 grams / 2 large eggs room temperature
- 166 grams / 1 cup blueberries
To serve
- Maple syrup
Instructions
- Place the flour, baking powder, baking soda and sugar into a bowl and stir to combine.
- Make a well in the center.
- In a separate bowl, whisk the buttermilk and eggs until the eggs have broken and the mixture is well combined.
- Pour the wet ingredients into the dry ingredients and whisk slowly to form your thick batter.
- Toss in the blueberries and stir to combine.
- Set aside to rest for 15 minutes.
- Heat a heavy based skillet or frying pan on medium low heat and toss in a teaspoon of butter, stirring it until melted.
- Take ½ a ladleful of your batter and gently pour into your skillet.
- Cook until bubbles have formed on the edges of the pancake and it holds it’s shape when you slide a spatula underneath, approximately 2 minutes.
- Flip and cook the remaining side until both sides are golden.
- Place onto a plate and continue cooking the remaining pancakes until all the batter is cooked.
- Plate up and serve with a heavy pouring of maple syrup.
- Dig in!
Notes
- Buttermilk: Most importantly, the buttermilk helps to activate our baking soda, however, it also adds acidity and necessary moisture to our pancakes which would usually come from milk in standard pancakes. It is recommended to use proper buttermilk here as this has the appropriate cultures needed for the recipe. Though you can absolutely replace with homemade here.
- Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work, though you could replace with raspberries or blackberries, if you prefer.
- Heavy based frying pan: A heavy based frying pan will heat well and keep the heat, even on a low temperature to make those outer edges golden and resulting in fluffy pancakes.
Nutrition
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