Lately I’ve been obsessed with pancakes.  And when blueberries are in season, making Blueberry Buttermilk Pancakes for breakfast is one of my favorite things!

HOW TO MAKE BLUEBERRY BUTTERMILK PANCAKES

Here are a few tips to make the best fluffy homemade pancakes:

1. Don’t over-mix the batter!  This is very important.  Mixing the batter for too long will give you tough pancakes, and nobody wants tough pancakes! Just barely mix the wet ingredients with the dry ingredients and don’t worry about the lumps
2. When measuring the flour, use the spoon and level method rather than the scoop method.  What that means is, spoon the flour into the measuring cup, then use a knife to level it off.  This will help keep you from adding too much flour to the batter, which makes the pancakes dense instead of fluffy.
3. Be sure your pan is not too hot.  I usually keep my pan at medium or just under medium.  If your pan is too hot, you will get a burned pancake that is raw in the middle.  Pay attention to this and adjust the heat as needed while cooking – you might need to turn it down.
4. Use buttermilk!  Buttermilk helps make your pancakes fluffy because of how it reacts to the baking soda.  It also make your pancakes more tender.

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Blueberry Buttermilk Pancakes

5 from 1 vote

Recipe by Flip Flop Foodies Course: BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 2 eggs

• 2 cups 2 all-purpose flour

• 3 tbsp 3 sugar

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• 1 tsp 1 salt

• 2 1/4 cup 2 1/4 buttermilk

• 4 tbsp 4 unsalted butter, melted

• 1/2 tsp 1/2 vanilla extract

• 1 cup 1 fresh blueberries

• Confectioners sugar, maple syrup, for serving

Directions

• Preheat the oven to 200°F.
• In a large mixing bowl, lightly beat the eggs. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.
• Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.
• Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.

Notes

• Store these pancakes in the refrigerator for up to 3 days. You can also freeze these pancakes and reheat just prior to serving.
• Use frozen blueberries instead of fresh, if desired.