Blueberry Buttermilk Pancakes are super fluffy and loaded with fresh blueberries that will burst into your mouth with every bite! A perfect weekend breakfast that the whole family will love!
These pancakes are my twist on classic Buttermilk pancakes. Top them with whipped cream, drench in condensed milk or eat plain!
Blueberry buttermilk pancakes
These pancakes have a muffin texture and intense blueberry flavor. Blueberries seriously bring regular buttermilk pancakes up to the whole new level! They turn out to be soft, fluffy and juicy because of them. You might have most of the ingredients for this pancake recipe in your pantry. Trust me, it is not difficult to make the best blueberry buttermilk pancakes even if you have never made them before. To get them right, you need a fail-proof recipe which is right here. Pancakes won’t be dense or raw on the inside. And the best part, they will be on your table in less than 30 minutes.
how to make blueberry pancakes fluffy
Pancakes don’t require many ingredients. To make regular American fluffy pancakes, you need all-purpose flour, sugar, baking powder vanilla, milk and egg.
However, to make these blueberry pancakes really fluffy, I substituted milk for buttermilk because baking powder/soda works best with acidic ingredients, resulting in super fluffy pancakes. In this recipe it is buttermilk.
If you don’t have buttermilk, you can use milk and 1 tbsp of lemon juice.
The batter should not be either too thick or too runny. Check my video to get a better idea.
How to cook perfect pancakes
The method at glance looks like this:
- Preheat a non stick pan/ griddle over medium heat. Grease with oil or butter and remove excess oil. Reduce the heat to low-medium once the pan is hot.
- Pour ¼ cup of batter onto the hot pan. I recommend to use a measuring cup to get evenly sized pancakes. For bigger pancakes, use ⅓ cup and a larger spatula for flipping.
- Flip them once you see bubbles all over the surface. Don’t flip them too early, they might be raw on the inside. And don’t increase the heat to cook them faster.
Serve these pancakes with whipped cream, condensed milk and fresh blueberries. They taste incredible plain too!
How to store pancakes
Cool them completely, transfer to a plate and cover with plastic. Refrigerate for up to 4 days. Reheat in the microwave before serving. Alternatively, wrap each pancake, place in an airtight container and freeze up to 2 month.
Blueberries buttermilk pancakes calories
Each pancake has 155 kcal
- Sugar: 6 g
- Sodium: 152 mg
- Fat: 3 g
- Carbohydrates: 22 g
- Protein: 4 g
- Cholesterol: 17 mg
Looking for more pancake recipes?
- Fluffy pancakes
- Gluten Free Buckwheat Pancakes
- Dorayaki pancake recipe
- Chinese Scallion pancakes
If you make these blueberry buttermilk pancakes be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Blueberry Buttermilk PancakesPrint
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