Blueberry Buttermilk Pancakes – a delicious recipe with All-purpose, Sugar, Baking Powder, Baking Soda, Buttermilk, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine dry ingredients in a large mixing bowl.
2
Add buttermilk, then the eggs and melted butter (make sure the butter isn't hot so it doesn't scramble the eggs).
3
Gently fold in the blueberries using a spatula.
4
Heat a large nonstick pan or griddle on medium heat and brush with butter or non-stick cooking spray (butter is better...).
5
Drop the batter onto the skillet using a ladle for evenly sized pancakes. Cook on one side until there are little bubbles throughout the batter and then flip, cooking the other side for only a minute or two, until golden brown.
6
Makes 12 pancakes (or, if you're only feeding two, make half one morning and save the rest of the batter for pancakes the following morning).
1671
kcal
Calories
155
g
Fat
64
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups All-purpose Flour, 3 Tablespoons Sugar, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, and more.
Yes, Blueberry Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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