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–+ servings
A close up shot of drizzling maple syrup over a pat of butter atop a pile of buttermilk blueberry pancakes
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Blueberry Buttermilk Pancakes

The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.
Prep Time5 minutes
Cook Time5 minutes
Resting time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 16 4-inch pancakes
Author: Mary Younkin

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 2½ cups buttermilk (store bought, not a buttermilk substitute)
  • 2 eggs
  • ¼ cup butter, melted
  • vegetable or coconut oil for the pan
  • 2 cups fresh blueberries

Instructions

  • Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Add the buttermilk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and let the batter rest while the griddle or pan heats.
  • Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
  • Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour 1/3 cup of batter onto the griddle for each pancake. Top each pancake with blueberries.
  • Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Nutrition

Calories: 130kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 280mg | Potassium: 141mg | Fiber: 1g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg