Blueberry Pancakes made with buttermilk and packed with blueberries! Learn how to make blueberry pancakes that are light and fluffy and don’t turn purple. So easy, the perfect pancake breakfast.
Blueberry Buttermilk Pancakes
Raise your hand if you love blueberry pancakes! This is a quick and easy buttermilk blueberry pancake recipe that was taught to me years ago by my young friend Audrey. Buttermilk is a classic ingredient in pancakes, adding both a light flavor and some acidity to the leaven. We don’t always have buttermilk in the fridge, but you can easily replace it with a little diluted plain yoghurt.
CONTINUE READING:
How to make blueberry pancakes fluffy
Do you know the secret to making these blueberry pancakes thick and fluffy? Just resist the urge to mix the batter too much. Let there be lumps. While we don’t want lumps in our mashed potatoes or cake icing, letting your pancake batter get a little lumpy will make your pancakes light, tender, fluffy, and thick.
Well, if you prefer your pancakes to be thin and firm (some people do), simply beat the batter out of the batter until smooth as porcelain.
Blueberry pancakes that aren’t purple
One last tip. Audrey was just ten years old when she showed me how to keep the blueberries from bleeding into the batter and turning it purple. She likes to add them one at a time to each pancake once the batter is poured onto the griddle. That way you can spread them out nicely and they won’t turn your blueberry pancakes blue.
Updated from the recipe archive. First published in 2005.
Blueberry Buttermilk Pancakes
Don’t have buttermilk? You can substitute 1/2 cup milk to which 1 1/2 teaspoons vinegar or lemon juice has been added (leave for a few minutes) for the 1/2 cup buttermilk called for in the recipe. Or you can mix 1/4 cup plain yogurt with 1/4 cup milk.
ingredients
Dry ingredients:
-
2 cups all purpose flour
-
1/2 teaspoon Salt
-
1/2 teaspoon baking powder
-
1/2 teaspoon baking soda
-
2 tablespoon sugar
Other ingredients:
-
2 big eggs
-
1/2 Cup buttermilk
-
1 Cup milk
-
3 tablespoon warm melted butter
-
1 Cup blueberries
-
butter or vegetable oil
method
-
Prepare pancake batter:
Whisk the dry ingredients together in a large bowl.
In a separate bowl, whisk the eggs, then stir in the milk and buttermilk.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon. Mix just until the dough comes together.
Stir in melted butter. Don’t overmix! The mixture should be a bit lumpy. Lumpy is good. A lumpy batter makes fluffy pancakes.
At this point you can either gently fold in the blueberries or wait until you have poured the batter onto the griddle and then place the blueberries on the top of the pancake batter. Adding the blueberries to the pancakes as they cook will help keep them from bleeding.
-
Pour the batter into the hot pan:
Heat a griddle or large skillet over medium-medium heat. (A large cast-iron skillet is great for cooking pancakes.)
Oil the pan with either a little butter or vegetable oil.
Scoop the pancake batter to the desired size onto the griddle (1/4 cup works well), anywhere from 4 to 6 inches wide.
If you haven’t already added the blueberries to the batter, you can add several to each pancake as it cooks.
-
If you see air bubbles in the center, flip the pancakes:
When air bubbles rise to the surface in the center of the pancakes (about 2-3 minutes), use a flat metal spatula to flip them over.
After a minute, check under one to see if it’s done. When they’re golden or darker golden brown, they’re done.
Note that the second side takes about half as long to cook as the first side. And the second side won’t brown as evenly as the first side.
Make more batches of pancakes, adding a little oil or butter to the pan before each batch to keep the pancakes from sticking.
Serve immediately. Serve with butter, maple syrup and additional blueberries.
Links:
Oatmeal Blueberry Buttermilk Pancakes from The New York Times
| nutritional information (per serving) | |
|---|---|
| 458 | calories |
| 17g | Fat |
| 64g | carbohydrates |
| 13g | protein |
