How to make the best Blueberry Buttermilk Pancakes! Soft, thick, fluffy buttermilk pancakes with lots of fresh blueberries. Pile them high and drizzle with maple syrup for the perfect weekend breakfast.
If you’ve visited my little corner of the internet before, then you might be aware that I am crazy about pancakes….especially American style thick fluffy pancakes. Add a handful of blueberries and I am in heaven.
I would be more than happy to tuck into a plate of maple syrup drizzled blueberry pancakes any time of the day. I mean….look at them. Why wouldn’t you?
american diner style pancakes
I have a go- to recipe for regular fluffy American pancakes that I will always LOVE and make forevermore, but I recently stumbled across a fantastic recipe for buttermilk pancakes in a book called “New York Cult Recipes” by Marc Grossman.
I adapted the recipe slightly and tested it a few times to make sure it was perfect. The result was super thick, fluffy vanilla scented blueberry pancakes that are sheer heaven to eat. Weekend breakfast doesn’t get much better than this.
INGREDIENT LIST
Please scroll to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions.
- PLAIN (ALL PURPOSE) FLOUR
- BAKING POWDER
- BICARBONATE OF SODA
- FINE SALT (not sea salt flakes)
- CASTER SUGAR
- BUTTERMILK is the star ingredient here. The magic happens when the acidic buttermilk is mixed with bicarbonate of soda – creating super fluffy, thick pancakes.
- TWO LARGE EGGS
- MELTED BUTTER OR FLAVOURLESS OIL (such as vegetable or sunflower – I would not recommend olive oil).
- VANILLA EXTRACT
- FRESH BLUEBERRIES
HOW TO MAKE BLUEBERRY BUTTERMILK PANCAKES
Step 1 – Place the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl. Whisk together to combine the ingredients.
Step 2 – In a separate bowl, whisk the caster sugar, buttermilk, eggs, melted butter or oil and vanilla extract.
Step 3 – Make a well in the centre of the flour and pour in the wet ingredients. Whisk until you have a thick batter. Don’t overbeat the mixture – a few lumps are fine.
Step 4 – Heat a frying pan over a medium heat and grease with a small amount of butter or oil. You need the pan nice and hot but not smoking or the pancakes will burn before they are cooked all the way through.
Step 5 – Pour a small amount of the batter into the pan (I always pour the batter into a jug for easy pouring, but you could also use a ladle). Sprinkle with a few blueberries, then cook until bubbles form on the surface.
TIP – Cooking time depends on your pan and heat, usually a minute or two. Flip the pancake over and continue cooking for an additional 2-3 minutes or until golden brown.
HOW TO MAKE THE FLUFFIEST BLUEBERRY PANCAKES
Don’t overmix the batter. I know how tempting it is to beat out all the lumps, but this runs the risk of developing gluten, resulting in tough, rubbery pancakes.
CAN I USE FROZEN BLUEBERRIES TO MAKE PANCAKES?
Yes you can use frozen blueberries. You don’t need to defrost them either! However, I always prefer to use fresh blueberries because I’ve found using frozen berries can result in very purple/blue pancakes!
I DON’T HAVE BUTTERMILK – CAN I STILL MAKE THIS RECIPE?
If you don’t have any buttermilk, you can make a substitute by stirring together 160ml (2/3 cup) of semi-skimmed milk and 60ml (1/4 cup) of plain yoghurt.
STORING LEFTOVERS
Leftover pancakes are never an issue here, but just in case, any extra pancakes can be stored in an airtight container or wrapped tightly in cling film for reheating the next day.
how to serve blueberry buttermilk pancakes
Buttermilk pancakes are at their best served hot and fresh with a pat of butter and drizzled with lots of maple syrup. A few rashers of crisp streaky bacon or even sausage served on the side is really good if you’re a meat eater, of course!
more pancake recipes
Blueberry Buttermilk Pancakes
How to make perfect American style blueberry buttermilk pancakes! Thick, fluffy pancakes made with buttermilk and packed with fresh blueberries.
Ingredients
- 200g plain (all purpose) flour
- ½ tsp bicarbonate of soda
- 2 tsp baking powder
- ½ tsp fine salt
- 25g caster sugar
- 2 large eggs
- 80g flavourless oil (such as vegetable or sunflower) or melted butter
- 1 tsp vanilla extract
- 220ml buttermilk *see notes below for substitution*
- 150g fresh blueberries
Instructions
- Place the flour, bicarbonate of soda, baking powder and salt in a large mixing bowl. Stir to combine them all together.
- Place the sugar, eggs, oil or melted butter, vanilla extract and buttermilk in a medium bowl or large measuring jug. Whisk well until everything is very well combined.
- Make a well in the middle of the flour mixture and pour in the wet ingredients. Whisk until you have a thick batter - don’t overwhisk or attempt to beat lumps out or the pancakes might turn out tough.
- Heat a frying pan over a medium heat and grease with a small amount of butter or oil. You need the pan nice and hot but not smoking or the pancakes will burn too quickly. Pour a small amount of the batter into the pan (I always pour the batter into a jug for easy pouring, but you could also use a ladle).
- Sprinkle with a few blueberries, then cook until bubbles form on the surface. Cooking time depends on your pan and heat, usually a minute or two. Flip the pancake over and continue to cook for a further 2-3 minutes or until golden brown.
- Serve the pancakes hot and fresh with lots of maple syrup, butter and fresh blueberries - or fry off some streaky bacon and serve alongside the pancakes.
Notes
If you don't have any buttermilk, you can make a substitute by stirring together 160ml semi skimmed milk and 60ml plain yoghurt.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 69mgSodium: 404mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.