Blueberry Buttermilk Pancakes

These Blueberry Buttermilk Pancakes are slightly sweet with a hint of vanilla and the amazing flavor burst of fresh blueberries!. This is one the entire family will want over and over again. While I adore pancakes for breakfast or brunch my favorite time of day to have pancakes is for dinner. Perhaps it's because of the comfort factor that makes them perfect to soothe the soul after a hectic day.

Easy Blueberry Buttermilk Pancakes Recipe

When making pancakes from scratch there are a couple of things to know:

• Ingredients you'll need to make this recipe for Blueberry Pancakes:  All purpose flour, granulated sugar, baking powder, baking soda, salt, buttermilk, large eggs, butter, vanilla extract and vegetable oil for frying.
• You don't have to use a griddle to make pancakes, any large heavy bottomed skillet or pan will do.
• After whipping up the batter allow it to sit on the counter and rest for 10-15 minutes so the baking powder can activate and give the pancakes a more fluffy texture.
• You could add lemon zest to the batter for a citrus twist and you could also replace the buttermilk with plain Greek yogurt or sour cream, if desired. When doing so, the pancake batter will change in texture and you may need to add a small amount of milk to thin. You'll have to make that call in real time.
• You can fry these fluffy pancakes in butter or vegetable oil, but my preference is a mixture of both.
• Rule of thumb to keep in mind is 1 tablespoon butter to 2 tablespoon of vegetable oil. This combination gives the pancakes a crisp golden crust around the edges and the scrumptious taste of butter, too.
• It's best to only flip pancakes once, so regulate the temperature of the pan keeping it around medium to medium high.
• How do you know when they're ready to turn? You eyeball it, Wait to flip the blueberry pancakes until you see bubbles all throughout the batter and the edges look dry when gently lifted. Use a large spatula and gently flip it over to brown the other side.

How to Make the Best Blueberry Buttermilk Pancakes Recipe

How to you serve pancakes? Have plenty of pure maple syrup and softened butter nearby for serving and treat your family to a pancake feast any time of day. More tips:

• You'll note that you don't add the blueberries to the big bowl of pancake batter. Instead, sprinkle the berries over the batter in the pan or skillet in the amount that suits you. Don't go crazy, remember you can always serve more on the side.
• If you aren't using a griddle and making these pancakes in smaller batches, keep the pancakes warm between each batch on a baking sheet lined with parchment paper in a 200°F oven.
• You can store cooked pancakes in the refrigerator for up to 3 days and reheat in the microwave in single servings.

More Southern Style Pancake Recipes to Make

Whether you're serving breakfast, brunch or breakfast for supper a big stack of pancakes is always a winning choice. More pancake recipes to try from the Melissa's Southern Style Kitchen recipe index:

• Everyone needs this recipe for Fluffy Buttermilk Pancakes.
• Serve up a stack of Oatmeal Chocolate Chip Pancakes for brunch.
• Homemade Pumpkin Pancakes with Maple Butter are a fall favorite!
• This Caramel Apple Dutch Baby is baked in the oven.
• You my also like this recipe for Delicate Cream Cheese Pancakes from Barefeet in the Kitchen.

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Helpful Kitchen Items:

• Cast Iron Griddle
• Spatula Set
• Non Slip Mixing Bowls
• Whisk

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Blueberry Buttermilk Pancakes

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, brunch

Cuisine: American

Keyword: blueberry-buttermilk-pancakes

Servings: 12 servings

Calories: 236kcal

Author: Melissa Sperka

Ingredients

• 2 ½ cup all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 cup whole buttermilk
• 4 tablespoon butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 pints fresh blueberries divided
• Vegetable oil and butter for frying

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Instructions

• In a medium size mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.
• In a separate bowl whisk together the buttermilk, melted butter, eggs and vanilla.
• Gradually add the wet ingredients to the dry mixing just until fully combined. Rest for 10-15 minutes.
• Heat 1 tablespoon butter and 2 tablespoon vegetable oil in a griddle or non stick skillet. Use a 4 oz ice cream scoop to divide the pancake batter. Fry in small batches.
• Sprinkle each pancake with blueberries. Fry until the batter bubbles and the edges are golden then turn. Around 2-3 minutes.
• Keep warm on a baking sheet in a 200°F oven.
• Serve with additional blueberries, a pat of butter and drizzled with maple syrup.

Notes

Use 1 pint of blueberries in the pancakes and serve additional blueberries on the side.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 223mg | Fiber: 3g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 2mg

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