Buttermilk Blueberry Pancakes

Fluffy, golden, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are the ultimate breakfast treat! Made with tangy buttermilk, a touch of vanilla, and plenty of fresh blueberries, this recipe creates perfectly tender pancakes with a light and airy texture. The batter comes together quickly with simple pantry staples, making these pancakes easy enough for busy mornings yet special enough for a weekend brunch. A rest time for the batter ensures maximum fluffiness, while cooking them on a lightly greased skillet delivers that irresistible golden crust. Serve these pancakes warm with a drizzle of maple syrup, a pat of butter, or an extra handful of blueberries for a breakfast that’s as satisfying as it is delicious. Perfect for blueberry lovers, this recipe is a must-try for anyone seeking a homemade pancake experience that rivals their favorite diner!

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1.25 cups Buttermilk
• 2 units Large eggs
• 3 tablespoons Unsalted butter, melted and slightly cooled
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries
• 1 as needed Non-stick cooking spray or butter (for greasing pan)

Directions

Step 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 2

In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—a few lumps are fine.

Step 4

Carefully fold in the blueberries using a spatula. Set the batter aside for 5 minutes to rest.

Step 5

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with non-stick cooking spray or butter.

Step 6

Using a 1/4-cup measuring cup, pour batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.

Step 7

Flip the pancakes with a spatula and cook for another 2-3 minutes, or until the second side is golden brown and the pancakes are cooked through.

Step 8

Transfer the cooked pancakes to a plate and cover with foil to keep warm while you cook the remaining batter.

Step 9

Serve the pancakes warm with your choice of maple syrup, butter, or additional blueberries.

Nutrition Facts

Serving size	512.2 grams (512.2g)

Amount per serving	% Daily Value*
Calories	1301

Total Fat 47.00g	60%
Saturated Fat 25.20g	126%
Polyunsaturated Fat NaNg
Cholesterol 465mg	155%
Sodium 2631mg	114%
Total Carbohydrate 189.10g	69%
Dietary Fiber 8.50g	30%
Total Sugars 40.90g
Protein 32.00g	64%

Vitamin D 80IU	400%
Calcium 99mg	8%
Iron 11mg	60%
Potassium 463mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 9.8%

Carbs: 57.9%