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Delicious blueberry pancakes with buttermilk topped with fresh blueberries

Buttermilk Blueberry Pancakes

Soft, fluffy, and bursting with juicy blueberries, these pancakes elevate your breakfast experience, perfect for family gatherings and cozy brunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the batter
  • 2 large large eggs These provide rich flavor and help bind the ingredients.
  • 1.5 cups buttermilk This creamy base adds moisture and an irresistible tang.
  • 2 teaspoons vanilla extract Optional: A hint of sweetness that enhances the pancake aroma.
  • 3 tablespoons melted butter Adds rich buttery flavor and a decadent texture.
  • 1.5 cups all-purpose flour Forms the heart of your pancake batter.
  • 0.5 teaspoon salt Elevates sweetness and balances flavors.
  • 2 teaspoons baking powder Makes pancakes light and fluffy.
  • 0.5 teaspoon baking soda Adds a lovely rise and airy consistency.
  • 2 tablespoons sugar Adds a touch of sweetness that complements blueberries.
  • 1 cup blueberries Juicy additions that burst with flavor.

Method
 

Preparation
  1. Preheat a large frying pan over medium-low to medium heat, greasing with oil or butter. Test readiness by dropping a small amount of water onto the surface; if it dances and evaporates quickly, it's ready.
  2. In a bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Set aside.
  3. In another bowl, whisk together eggs, buttermilk, and vanilla extract (if using) until light and foamy. Gradually whisk in the melted butter.
  4. Gently add the dry mixture to the wet ingredients, stirring just to combine. It's okay if there are a few lumps.
Cooking
  1. Pour ¼ cup of batter onto the heated pan. Sprinkle 1-2 tablespoons of blueberries on top of each pancake. Cook until bubbles form and edges start to set, about 2-3 minutes.
  2. Flip pancakes and cook for an additional 2 minutes, until golden brown.
  3. Keep cooked pancakes warm on a baking sheet in a 200-degree oven until ready to serve.
Serving
  1. Serve warm with additional blueberries, a pat of butter, and a drizzle of maple syrup.

Notes

For best flavor, use fresh blueberries when in season. If using frozen berries, fold them in gently to avoid breaking and add them still frozen to the batter. Remember to control pan temperature to prevent burning.