I love the way summery blueberries burst in my mouth like little purple balloons. Accompany these featherlight blueberry buttermilk pancakes with the classic pairing of butter and maple syrup or opt for more fruit and top with nectarine or peach slices, a dollop of sour cream, and a sprinkle of brown sugar.–Brigit Binns
LC What Folks Are Saying About This Recipe Note
“Like the best diner pancakes of your life.” “Fabulous.” “This is going to replace my standard pancake recipe.” “There is no added sugar in these blueberry buttermilk treats and they do not need any.” That’s what folks are saying about these blueberry buttermilk pancakes. Sorta makes you want to try them, eh? Just don’t forget, pancakes are lovely morning, noon, or night. Actually, we should say morning, noon, and night.
Blueberry Buttermilk Pancakes Recipe
- Quick Glance
- 25 M
- 1 H
- Makes 6 to 8 servings
- 2 cups (about 10 1/4 ounces) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large eggs
- 2 cups (16 ounces) whole buttermilk (not low-fat)
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled, plus more for the skillet
- 1 pint (8 ounces) blueberries
- 1. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, beat together the eggs and buttermilk. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon just until a smooth batter forms. Gently fold in the 4 tablespoons melted butter and the blueberries.
- 2. Heat a large skillet over medium heat until hot or heat a griddle to 325°F. Brush the skillet or griddle with melted butter. For each pancake, ladle about 2 tablespoons batter onto the hot surface, using the back of the ladle or spoon to forming circles 4 to 5 inches (10 to 13 centimeters) in diameter. Cook until bubbles form on the surface, 2 1/2 to 3 minutes. You may need to jiggle the heat of the burner up and down to keep the pancakes from burning before the tops are done. Flip the pancakes and cook until lightly browned on the second sides, 2 to 4 minutes. Transfer to a platter or to waiting plates held by outstretched arms. Repeat until all the batter is used, brushing the hot surface with more butter as needed. Serve the pancakes right away.
Hungry for more? Chow down on these:
- Oatmeal Buttermilk Blueberry Pancakes from The New York Times
- Blueberry Buttermilk Pancakes with Blueberry Maple Syrup from Once Upon a Chef
- Clinton St. Baking Company Pancakes from Leite's Culinaria
- Blueberry Clafouti from Leite's Culinaria
Blueberry Buttermilk Pancakes Recipe © 2013 Brigit Binns. Photo © 2013 Ray Kachatorian. All rights reserved.
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