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Blueberry Buttermilk Pancakes

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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

 

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.

blueberry-buttermilk-pancakes

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-make-blueberry-buttermilk-pancakesblueberry-buttermilk-pancakes

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!

blueberry-buttermilk-pancakes

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

blueberry-buttermilk-pancakes

Looking for more pancake recipes?

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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 Pancakes

blueberry-buttermilk-pancakes
Print Recipe

BLUEBERRY BUTTERMILK PANCAKES

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!
Author: chefjar
Prep Time5 minutes mins
Cook Time20 minutes mins
Servings: 12
Calories: 155kcal

Ingredients

  • Blueberry Buttermilk Pancakes Batter
  • All purpose flour- 2 cups 300 g
  • Granulated sugar- ¼ cup 60 g
  • Baking powder- 1 tbsp.
  • Salt- ½ tsp.
  • Vegetable oil- ¼ cup 60 g
  • Buttermilk- 1 ¾ cup
  • Vanilla extract- 1 tbsp.
  • Large egg-1
  • Fresh or frozen blueberries- 1 ½ cup
  • Pancake Toppings
  • Fresh blueberries
  • Whipped cream
  • Condensed milk optional

Equipment

  • Nonstick pan
  • Pancake turner
  • Griddle

Instructions

  • In a large bowl whisk together the flour, sugar, baking powder and salt. Make a well in the center with a spoon and add vegetable oil, buttermilk, vanilla, egg and blueberries.
  • Slowly fold wet ingredients into the dry ingredients. Mix just until combined. Don't over mix! You might have a couple of lumps which is absolutely fine. Allow to rest for 4-5 minutes.
  • In the meantime, heat a non-stick pan or griddle over low-medium heat.  Grease it with oil. Pour ¼ cup of batter onto the preheated pan. Cook until  bubble appear on the surface. At this point, flip with a spatula and cook until another side is golden. Repeat with the remaining batter.
  • Serve with whipped cream, fresh blueberries and condensed milk. Enjoy!
  • how-to-make-blueberry-buttermilk-pancakes
  •  

Video

Nutrition

Serving: 1pancake | Calories: 155kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Cholesterol: 17mg | Sodium: 152mg | Sugar: 6g
Course: Pancake recipes
Cuisine: American
Keyword: blueberry buttermilk pancakes, fluffy pancakes, pancake, pancake recipe

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blueberry-buttermilk-pancakes

Pancake recipe

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About Tatiana

Hi, I’m Tatiana! I’m all about making easy, delicious family meals that bring everyone to the table. From quick weeknight dinners to comforting classics, my recipes are simple, flavorful, and made with love. Read more

Reader Interactions

Comments

  1. HERA says

    January 15, 2021 at 5:49 am

    5 stars
    Delicious

    Reply
    • chefjar says

      January 15, 2021 at 8:39 am

      Thanks, Hera!

      Reply

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