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Blueberry Buttermilk Pancakes

Buttermilk Pancakes

5 from 1 reviews

The best buttermilk pancake recipe you’ll ever need with tips on how to get the fluffiest pancakes!

Ingredients

Units Scale
  • 2 cups all purpose flour, sifted
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon (for more of a cinnamon punch add an extra 1/2 tsp)
  • 2 small eggs
  • 2 cups buttermilk
  • 2 Tablespoons unsalted butter, melted
  • 2 cups blueberries (fresh or frozen)

Instructions

  1. In a large bowl stir together flour, sugar, baking powder, baking soda and cinnamon.
  2. In a separate bowl, mix eggs, buttermilk, and butter. Pour over dry ingredients and stir just until combined. It’s okay to leave lumps, don’t overmix.
  3. Let mixture rest for at least 5 minutes.
  4. Heat a nonstick griddle (on medium to low heat) until drops of water dance and sputter.
  5. Lightly grease griddle (with crisco).
  6. Drop batter approx. 1/4 cup size and spread the batter out a little with your spoon. Cook for approx. 2-3 minutes until bubbles form and the bottom is golden brown, flip pancake over. Do not flatten the pancake with your spatula!
  7. Serve warm with maple syrup.

Notes

You can also use chopped fresh peaches or shredded apple, yum!

If there are any leftovers – put a square of parchment paper between each pancake, wrap in plastic and refrigerate for up to 4 days or freeze for up to a month. Reheat in the toaster and enjoy later. 🙂

Nutrition

Keywords: Buttermilk Pancakes, Blueberry Pancakes, Breakfast, Brunch