Blueberry Buttermilk Pancakes
Is there anything better than starting your day with a stack of warm, fluffy pancakes? Yes – if they’re Blueberry Buttermilk Pancakes! These pancakes strike the perfect balance between tangy, sweet, and utterly indulgent. Whether you’re hosting a weekend brunch or treating yourself to a cozy breakfast, this recipe will make your mornings unforgettable.
Why Buttermilk?
Buttermilk is the secret to those extra-fluffy pancakes. Its acidity reacts with baking soda, creating bubbles that lift your pancakes to heavenly heights. Pair that tangy goodness with bursts of sweet blueberries, and you have a breakfast masterpiece.
Ingredients:
- 1 ½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted (plus extra for the skillet)
- 1 cup fresh or frozen blueberries
Instructions:
- Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Prepare the Wet Ingredients:
In a separate bowl, whisk the buttermilk, egg, and melted butter until well combined. - Combine the Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined – the batter should be lumpy. Overmixing will make the pancakes dense. - Add the Blueberries:
Fold in the blueberries, ensuring they’re evenly distributed. - Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly butter the surface. - Cook the Pancakes:
Scoop ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown. - Serve and Enjoy:
Stack the pancakes high, drizzle with maple syrup, and add extra blueberries for garnish. Dive in!
Tips for Success:
- Fresh or Frozen? Both work great! If using frozen blueberries, don’t thaw them before adding to the batter.
- Buttermilk Substitute: No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Make Ahead: Cooked pancakes can be frozen and reheated for a quick breakfast treat.
Why You’ll Love This Recipe
These Blueberry Buttermilk Pancakes are the perfect combination of light, airy texture and bold, fruity flavor. They’re easy to make and guarantee smiles all around the table. So grab your skillet and get flipping – breakfast just got a whole lot better!
Bon appétit! 🥞💙