Blueberry Buttermilk Pancakes
These blueberry buttermilk pancakes are light, fluffy, and filled with juicy blueberries in every bite. Based on my mom's buttermilk pancake recipe, they're perfect for weekend breakfasts, brunch, or breakfast for dinner.
Ingredients
- 3 tbsp. butter
- 2 eggs beaten
- 2 tbsp. granulated sugar
- 2 cups buttermilk
- 2 ½ cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. vanilla extract
- 1 ½ cup blueberries fresh or frozen
- extra butter for greasing griddle
Instructions
- In a small microwave safe bowl, melt butter in microwave. Set aside.3 tbsp. butter
- In a large mixing bowl, whisk eggs & sugar. Add the buttermilk, melted butter and vanilla.2 eggs, 2 tbsp. granulated sugar, 2 cups buttermilk, 1 tsp. vanilla extract
- Mix in flour, salt, baking soda & baking powder. Beat until well combined.2 1/2 cups flour, 1/2 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda
- Gently fold blueberries into the batter until evenly incorporated.1 1/2 cup blueberries
- Heat griddle to medium heat. Grease griddle with small pat of butter. Using a 1/3 cup measure, drop batter onto griddle to form pancake.
- Cook 1 1/2- 2 minutes until bubbles form over all of the pancake. Flip over and cook another minute or two until golden brown. Repeat until all the batter is used. Serve warm with extra butter and maple syrup.
Notes
Frozen vs. Fresh Blueberries
Frozen: Gently fold frozen blueberries into the batter without thawing. Thawed blueberries will add too much liquid to the batter and make it turn color. Fresh: Give them a good rinse and pat dry with a towel before adding to the batter.