Go Back
Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

These Blueberry Buttermilk Pancakes offer a perfect balance of tangy buttermilk and sweet, juicy blueberries, creating a symphony of taste in every bite. They possess a tender crumb and a golden-brown exterior, promising pure breakfast bliss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8-10 pancakes servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 large egg
  • 3 tablespoons melted unsalted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Method
 

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  2. In a separate medium mixing bowl, whisk together the buttermilk, egg, melted butter (or coconut oil), and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Fold in the blueberries.
  5. Preheat a lightly greased griddle or frying pan over medium heat.
  6. Using a ladle, pour batter onto the hot griddle to form pancakes.
  7. Cook for 2-3 minutes until bubbles appear, then flip and cook another 1-2 minutes until golden brown.
  8. Transfer to a wire rack and keep warm while cooking the remaining batter.
  9. Serve immediately with your favorite toppings.

Notes

Do not overmix the batter. Let it rest for 5-10 minutes before cooking for fluffier pancakes.