Juicy, plump blueberries and tangy buttermilk combine in these fluffy blueberry buttermilk pancakes to create the best ever breakfast that everyone will be begging for. Come see how I make them!
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Nothing says “I love you” like waking up to the smell of a fat stack of extra fluffy blueberry buttermilk pancakes.
In fact, blueberry pancakes have to be my absolute favorite pancakes ever. Juicy and tender, the berries burst in your mouth as you devour the light, airy cakes. Melted butter and maple syrup drizzled on top… I’m in heaven just dreaming of these!
The ultimate breakfast comfort food, these are what I go to when I need breakfast (or breakfast for dinner) in a pinch. In our household, we love enjoying big breakfasts, and pancakes just happen to be so easy and tasty.
With a makeshift buttermilk, the batter becomes slightly acidic, giving the light, airy texture to these hot cakes. The blueberries create a slightly sweet, slightly sour taste that can’t be beat. Serve alone or add an egg or two on the side with some coffee and you have yourself a breakfast fit for a king.
Today, let’s see how exactly to go about making these Fluffy Blueberry Buttermilk Pancakes… The texture is phenomenal and the taste is beyond satisfying. You won’t want to miss out on this easy recipe.
Extra Fluffy Blueberry Buttermilk Pancakes
Why buttermilk?
The acidic nature of buttermilk helps activate the baking soda to give extra rise and fluffiness to the batter. This allows the pancakes to become as soft as pillows. This ensures a light, tender pancake with a wholesome taste that meshes well with fruit like blueberries.
For this recipe, we will make the buttermilk. True buttermilk is fermented, which creates an acidic environment that results in a slightly tangy flavor. However, using the method of adding either vinegar or lemon juice to regular milk will create the same acidity and flavor. For those of us who don’t regularly consume or purchase buttermilk, this is a very easy method to make buttermilk while using what you already have on hand.
Can I use frozen blueberries?
The short answer is yes. But, do note that using frozen blueberries will cause the batter to turn purple, or at least have purple streaks through it. If this doesn’t bother you, then by all means use frozen blueberries.
Tools You’ll Need | Blueberry Buttermilk Pancakes
Large mixing bowl
Whisk
Small saucepan/pot
Large skillet (I use this cast-iron skillet HERE)
Measuring cups and spoons
Liquid measuring cup
Ingredients | Blueberry Buttermilk Pancakes
1 1/2 cups all-purpose flour – All-purpose flour acts as a base for this extra fluffy blueberry buttermilk pancake recipe.
1 1/2 tbsp baking powder – Baking powder also acts as a leavener, helping create the airy texture.
1/8 tsp salt – Sea salt or table salt can be used. It enhances flavors throughout the batter.
1/4 cup sugar – Granulated sugar creates a slightly sweet batter perfect for breakfast pancakes.
1 1/2 cups milk – Whole milk works best in this recipe to create the best tasting buttermilk flavor.
1 1/2 tbsp white vinegar – Vinegar is acidic and helps create the buttermilk when mixed with whole milk.
3 tsp melted butter – Butter is melted and cooled before adding it to the batter for a rich flavor–and also to coat the skillet and prevent sticking.
1 egg – Eggs help bind the pancakes together.
1 1/2 cups blueberries – Fresh blueberries are preferable in these pancakes but frozen can also be used. They add juicy, sweet bites of blueberry flavor throughout.
1 tsp vanilla extract – I use a homebrewed vanilla extract that enhances all the flavors in this divine pancake recipe. Pure vanilla extract is recommended.
How to Make Blueberry Buttermilk Pancakes
Begin by adding vinegar to whole milk to make the buttermilk. Let stand for 10-15 minutes.
As this sits, melt the butter on low heat in a small pot or saucepan until completely melted. Set aside.
Then start adding the dry ingredients to a mixing bowl and whisking them until combined.
Next add the buttermilk, vanilla extract, butter, and egg to the dry ingredients. Stir until combined.
Add rinsed, fresh blueberries to the batter, folding in gently.
Let the batter sit as you preheat a skillet on medium-low heat with butter.
Once the skillet is hot and ready, scoop batter in ⅓ cup measurements onto the hot skillet.
Cook each side for about 3-4 minutes until golden brown. Flip pancakes once the edges begin to pull away slightly from the skillet. The edges will slightly bubble and appear dry. Add additional butter to the pan as needed to prevent sticking.
Serve hot with butter and pure maple syrup or honey.
Tips for Success
The buttermilk will be done when it smells slightly sour and gets tiny curdles in it. This homemade version will not be as thick and won’t be cultured like real buttermilk, though.
To prevent pancakes from burning, you may need to adjust the temperature on the burner after starting. You may need to lower the heat as you go. Check the bottom side of the pancakes every couple of minutes or so to prevent burning.
To keep all the pancakes warm until ready to serve, place them on a cookie sheet after they’re all cooked and place in the oven at 350ºF for 5-10 minutes until they’re all warm. Serve immediately.
More Breakfast Inspiration
Spinach Mozzarella Crustless Quiche
Fluffy, Homemade Biscuits From Scratch
Healthy, No-Bake Chocolate Chip Granola Recipe
Refined Sugar Free Hot Chocolate
Classic, Fluffy Cinnamon Rolls
Easy, Healthy Smoothie Recipes 3 Ways
Vegetarian Breakfast Egg Casserole
Extra Fluffy Blueberry Buttermilk Pancakes
Juicy, plump blueberries and tangy buttermilk combine in this fluffy blueberry buttermilk pancake recipe to create the best ever breakfast that everyone will be begging for. Come see how I make them!
- large mixing bowl
- whisk
- small saucepan/pot
- large skillet
- measuring cups and spoons
- liquid measuring cup
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1 1/2 tbsp baking powder
- 1 1/2 cups whole milk
- 1 1/2 tbsp white vinegar
- 1 egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
Begin by adding vinegar to whole milk to make the buttermilk. Let stand for 10-15 minutes.
As this sits, melt the butter on low heat in a small pot or saucepan until completely melted. Set aside.
Then start adding the dry ingredients to a mixing bowl and whisking them until combined.
Next add the buttermilk, vanilla extract, butter, and egg to the dry ingredients. Stir until combined.
Add rinsed, fresh blueberries to the batter, folding in gently.
Let the batter sit as you preheat a skillet on medium-low heat with butter.
Once the skillet is hot and ready, scoop batter in ⅓ cup measurements onto the hot skillet.
Cook each side for about 3-4 minutes until golden brown. Flip pancakes once the edges begin to pull away slightly from the skillet. The edges will slightly bubble and appear dry. Add additional butter to the pan as needed to prevent sticking.
Serve hot with butter and pure maple syrup or honey.
The buttermilk will be done when it smells slightly sour and gets tiny curdles in it. This homemade version will not be as thick and won’t be cultured like real buttermilk.
To prevent pancakes from burning, you may need to adjust the temperature on the burner after starting. You may need to lower the heat as you go. Check the bottom side of the pancakes every couple of minutes or so to prevent burning.
To keep all the pancakes warm until ready to serve, place them on a cookie sheet after they’re all cooked and place in the oven at 350ºF for 5-10 minutes until they’re all warm. Serve immediately.
Breakfast
American
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