Blueberry Buttermilk Pancakes

This recipe for fluffy blueberry buttermilk pancakes comes together quick for a stack that will have satisfy those hunger cravings.

Course Breakfast

Keyword breakfast, brunch, pancakes

Prep Time 25

Cook Time 25

Total Time 50

Servings medium pancakes

Calories 109kcal

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!

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.

Recipe by Roamingtaste

Calories: 109kcal