Community Pick
The Best Blueberry Buttermilk Pancakes
photo by Lennie
- Ready In:
- 26mins
- Ingredients:
- 9
- Yields:
-
12 pancakes
- Serves:
- 6
ingredients
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs (at room temperature)
- 2 cups buttermilk
- 1⁄4 cup melted unsalted butter (allowed to cool down)
- 1 cup blueberries (fresh or frozen)
directions
- Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
- In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
- After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
- Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
- Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
- For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
- I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
- Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
- Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.
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Reviews
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Followed the recipe except I made 1/2 batch. Turned out perfect and were the best pancakes I’ve ever made. I paired them with pure maple syrup, crispy bacon and an over-easy egg. I also made a great cup of coffee and poured myself some champagne. Best solo breakfast a girl could have to start her New Year!
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Tweaks
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These came out great! I halved the recipe and used buttermilk substitute (1 tbsp lemon juice + 7 tbsp skim milk). Oh, and peanut butter chocolate chips instead of blueberries :) I thought the batter looked way too liquidy and lumpy, but I know you're suppose to walk away at that point, so I did. They ended up fluffy and light (and no chunks of unmixed flour, surprisingly!). Thanks for a great go-to buttermilk pancake recipe!
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I love these pancakes! To make things quicker, I skip the room-temperature eggs and substitute margarine for the butter and still have great success. The best thing about it is that it can be easily halved when it is just my 2-year-old and myself, and he inhales them! Thank you for a new fall-back recipe!
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Lennie isn't exaggerating - these really ARE the best blueberry buttermilk pancakes! They are light & fluffy, absolutely the best pancakes I have ever made. The recipe was easy to follow. I used margarine instead of butter, and used fresh berries. I served Country Lady's Blueberry Sauce recipe #94214 with it. It made a very satisfying supper.
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!