Blueberry Buttermilk Pancakes

Three blueberry buttermilk pancakes and two slices of bacon, all drizzled with maple syrup, on a decorative plate with a fork resting beside the food.

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

  • Quick Glance
  • (1)
  • 25 M
  • 1 H
  • Makes 6 to 8 servings
5/5 - 1 reviews
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Ingredients


Directions

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.

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.

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Recipe Testers' Reviews

I love me a quick breakfast recipe, and this one hit it out of the park! It took all of 5 minutes to whip up the batter, dirtying only 2 bowls, a whisk, and a measuring cup. The blueberry buttermilk pancakes came out fabulous. They looked just like the photos and tasted like the best diner pancakes of your life. Thick, soft, chewy enough to be toothsome but without being tough, with delightful crispy bits at the very edges. I didn't have blueberries, just blackberries, which I halved for the recipe, resulting in beautiful purple-streaked cakes. I can see adding in caramelized bananas or fresh raspberries or maybe even streaking in some homemade strawberry jam...yum. We made them larger than in the photo—true diner-size and not griddle cake-size. That was probably the only mistake we made, as the batter is extremely heavy, making it difficult to flip larger pancakes. This is going to replace my standard pancake recipe, as long as I can find good buttermilk. For the buttermilk I bought whole buttermilk from Whole Foods. It was the first time I'd purchased buttermilk in YEARS. I've been relying on the Saco dry mix instead, as it keeps longer (good for occasional use in small recipes), and most refrigerator-aisle buttermilk isn't the real thing, leading to poor results in baking recipes. I was out of Saco, though, and Whole Foods had buttermilk. And what a buttermilk. This was the real McCoy, pouring out golden yellow and thick as cream. I can't wait to try the remainder in a biscuit recipe tonight.

These are light and fluffy pancakes bursting with berries. There is no added sugar in these blueberry buttermilk treats, and they do not need any. Sometimes I have trouble getting pancakes to puff up sufficiently, but not with this recipe. We don’t eat a lot of pancakes, but I will be returning to this version in the future. I wasn’t sure what type of tablespoon was called for (a measuring tablespoon is too small while a serving tablespoon seemed too big), so I used a wooden spoon to ladle out the correct amount to make 4- to 5-inch diameter pancakes. The timing on these was correct at about 3 minutes per side, but I did have a little trouble keeping the heat at the right level throughout the process, occasionally turning the heat down to medium or medium-low and then adjusting back upwards again. This made 14 pancakes, so 6 to 8 servings is accurate. Since pancakes appear on our table infrequently, I froze the leftovers and will try halving the recipe in the future. We ate these alongside some serendipitously named “blueberry pancake sausages” I spied in the Whole Foods butcher case for double the blueberry experience.

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Comments

  1. Since my Living Cookbook has lost 10 yrs. worth of recipes, I needed a blueberry pancake recipe. This one turned out great!

  2. With blackberries in season, I like to add them to the batter in place of the blueberries (snipping in half with kitchen shears when they’re on the large side). They make a terrific alternative, along with a generous grating of nutmeg. I agree with Linda B. on “two heaping tablespoons of batter per pancake.”

  3. I have a question about buttermilk. If it is the by-product of butter production (I make my own cultured butter) I don’t see how it can be full fat and not low fat since the butter IS the fat and it’s removed by the production of the butter. The defatted liquid remaining is buttermilk. It’s always low fat….unless you take whole milk and acidify it with vinegar and create a buttermilk substitute in which the fat remains.

    1. Stu, I always wondered that, too. But Renee is right: “Full fat” is the amount of fat that is left over after butter production. “Low-cal” is a manufactured product, which removes more fat from the buttermilk. What you have left over after making your cultured butter is the highest fat possible.

    2. Stu, I believe that the moniker “full fat” (or the more commonly used term “whole fat”) is relative. Obviously butter is whole fat in that it is 100% fat. But buttermilk is whole fat in that it contains its usual, natural, God-given amount of fat in the same way that whole milk is whole fat. This is relative to low-fat versions of the product which have had some of the fat removed and are, thus, less satisfying than their natural incarnations. And so buttermilk is never going to be whole fat. But that term is used to describe it.

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