Blueberry Buttermilk Pancakes

3 blueberry pancakes in a round white plate along with a fork.

Blueberry Buttermilk Pancakes are quick, easy, and bursting with juicy blueberries. Soft, fluffy, and melt-in-your-mouth delicious, these pancakes are ready in just 20 minutes!

Course Breakfast

Cuisine American

Keyword blueberry buttermilk pancakes, blueberry pancakes

Prep Time 8

Cook Time 10

Total Time 18

Servings Pancakes

Calories 165kcal

Author Maria Doss

Ingredients

2 cups all purpose flour
2 ½ tablespoons sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
2 ¼ cups buttermilk
3 tablespoons melted butter cooled slightly
2 cups blueberries
butter for cooking pancakes

Instructions

Heat a large skillet over medium heat. Grease with butter or non-stick cooking spray.
Add the flour, sugar, baking powder, baking soda and salt into a medium bowl and whisk to combine. Add the blueberries and give a toss.
Add the eggs into a larger bowl and whisk gently to combine. Pour in the buttermilk and melted butter, and whisk to combine. Pour into the dry ingredients and mix just until incorporated. Don't overmix the batter.
Use a ¼ cup measuring cup to scoop the batter and pour it onto the hot, greased pan. Cook the pancakes until bubbles form on the surface, then flip and cook until both sides are golden brown.
Serve hot with butter and maple syrup.

Nutrition