Blueberry Buttermilk Pancakes
These Blueberry Buttermilk Pancakes are soft, fluffy, and bursting with juicy blueberries in every bite. Made from scratch with real buttermilk, they’re perfect for cozy weekends, special breakfasts, or anytime you want a classic comfort food that never goes out of style.
This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through. Save the sifting for the baking!
⏱️ Prep Time | Cook Time | Yield
Yield: 8–10 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
🧾 Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
🥣 Instructions
Serve warm with butter and maple syrup.
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, egg, melted butter, and vanilla.
Stir wet ingredients into dry ingredients just until combined.
Gently fold in blueberries.
Heat a greased skillet over medium heat.
Pour batter onto skillet and cook until bubbles form.
Flip and cook until golden brown.
💡 Simply Made Tip
If using frozen blueberries, toss them with a little flour before folding into the batter to prevent streaking.
🥗 Nutrition (Approximate Per Pancake)
- Calories: 190
- Carbohydrates: 26g
- Protein: 5g
- Fat: 7g
- Sugar: 6g
📂 Category & Subcategory
Subcategory: Pancakes, Weekend Breakfast, Comfort Food
Category: Breakfast
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