Name: Blueberry Buttermilk Pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 1¼ – 1½ cups buttermilk; 1 large egg; 1 tsp vanilla extract; 1½ cups all-purpose flour; 1 tsp baking powder; ¾ tsp baking soda; 1 tbsp brown sugar (or white sugar); ½ tsp kosher salt; 1 cup fresh blueberries

Instructions

Step 1: Place the butter in a medium mixing bowl or large measuring cup and heat in the microwave at 50% power for 30-45 seconds until melted.

Step 2: Add the buttermilk, egg, and vanilla extract to the melted butter, then whisk until the mixture is very smooth.

Step 3: In a larger mixing bowl, combine the flour, baking powder, baking soda, sugar, and kosher salt. Whisk well and create a well in the center of the dry ingredients.

Step 4: Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. Some small lumps are fine and help keep the pancakes tender.

Step 5: Fold the fresh blueberries gently into the batter with the spatula, being careful not to crush them.

Step 6: Let the batter rest for 10 minutes, then stir once more. Adjust the consistency by adding additional buttermilk (1-2 tablespoons at a time) if too thick, or more flour (1 tablespoon at a time) if too thin. The batter should be thick but still pourable, similar to brownie batter.

Step 7: Heat a 12-inch skillet over medium-low heat. The pan is ready when a few drops of water sprinkled on its surface skitter around and evaporate quickly.

Step 8: Pour three ¼-cup portions of batter onto the skillet, spacing them evenly. Cook for 3–4 minutes until the edges set and bubbles form on top, remaining after popping. Flip the pancakes with a spatula and cook for another 2–3 minutes until golden and cooked through.

Tips & Variations

For extra flavor, add a pinch of cinnamon or lemon zest to the batter.

Use frozen blueberries if fresh aren’t available—no need to thaw; just fold them in gently.

Cook pancakes over medium-low heat to ensure they cook through without burning.

Try swapping half the all-purpose flour for whole wheat flour for a nuttier taste and added fiber.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or a skillet over medium heat until heated through to maintain crisp edges. Pancakes can also be frozen for up to 2 months; separate layers with parchment paper and thaw before reheating.

FAQs

Can I make this batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking and adjust the consistency with a bit of buttermilk if needed.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.