Blueberry Buttermilk Pancakes
The best buttermilk pancake recipe you’ll ever need with tips on how to get the fluffiest pancakes!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24-32 1x
- Category: Breakfast
- Cuisine: American
Ingredients
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- 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
- In a large bowl stir together flour, sugar, baking powder, baking soda and cinnamon.
- 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.
- Let mixture rest for at least 5 minutes.
- Heat a nonstick griddle (on medium to low heat) until drops of water dance and sputter.
- Lightly grease griddle (with crisco).
- 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!
- 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
- Serving Size: 1 pancake
- Calories: 50
- Sugar: 2.3g
- Sodium: 62mg
- Fat: 1.2g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8.4g
- Fiber: 0.4g
- Protein: 1.6g
- Cholesterol: 12mg