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Blueberry Buttermilk Pancakes
Buttermilk pancakes with fresh blueberries.
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
16
pancakes
Calories
113
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Whisk
Ingredients
2
eggs
2
cups
buttermilk
2
tablespoons
sugar
2
tablespoons
butter, salted
melted
3
teaspoons
baking powder
½
teaspoon
baking soda
¼
teaspoon
salt
2
cups
flour
2
cups
blueberries
Instructions
Beat eggs in a large bowl. Add buttermilk and whisk together.
2 eggs,
2 cups buttermilk
Add butter, sugar, baking powder, baking soda and salt. Mix to combine.
2 tablespoons sugar,
3 teaspoons baking powder,
½ teaspoon baking soda,
¼ teaspoon salt,
2 tablespoons butter, salted
Whisk in flour. Mix until combined.
2 cups flour
Fold in blueberries.
2 cups blueberries
Cook on a lightly greased hot griddle 2-3 minutes per side.
Serve hot with your favorite syrup.
Video
Notes
If batter is too thick, add a bit more buttermilk
Don't overmix the batter. Just stir until the flour is mixed in. A few small lumps are okay!
Every stove is different and you'll need to find the right temperature for cooking pancakes. I cook mine on a medium low heat.
Make certain pan is hot before adding batter
Adjust temperature as needed
If pancakes are browning too quickly, turn heat down
Flip pancakes when holes begin to form on the top
Nutrition
Serving:
1
pancake
|
Calories:
113
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
124
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
133
IU
|
Vitamin C:
2
mg
|
Calcium:
74
mg
|
Iron:
1
mg