Blueberry Buttermilk Pancakes Recipe

Name: Blueberry Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Flour; 2 Tablespoons Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 whole Large Egg, Beaten; 1 cup Buttermilk; 2 Tablespoons Unsalted Butter, melted; 1 teaspoon Lemon Zest; 1 dash Vanilla Extract; 1/2 cups Blueberries

Servings: persons

1 cup Flour
2 Tablespoons Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 whole Large Egg, Beaten
1 cup Buttermilk
2 Tablespoons Unsalted Butter, melted
1 teaspoon Lemon Zest
1 dash Vanilla Extract
1/2 cups Blueberries

1
Combine dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl. Combine remaining ingredients except for blueberries in a separate bowl. Whisk wet ingredients into dry ingredients until just combined. Do not over-mix. Let batter rest for 5-10 minutes.
2
Heat nonstick pan or griddle over medium low to medium heat. Lightly grease pan with butter. Using a 1/4 cup measure, scoop batter onto pan. Use the back of a spoon to shape pancake, as batter will be quite thick. Nestle several blueberries into pancake.
3
Flip when bubbles form around entire surface and pancake becomes lightly browned, about 2 minutes. Cook another 1-2 minutes or until lightly browned on reverse side and cooked through. Repeat with remaining batter.
4
Serve with warm maple syrup and room-temperature butter, if desired. Enjoy.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Flour, 2 Tablespoons Sugar, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons 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.

Blueberry Buttermilk Pancakes

How did you like this recipe?

Frequently Asked Questions