My Best Blueberry Buttermilk Pancakes – a delicious recipe with egg, flour, buttermilk, blueberries, vegetable oil, light brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2
In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
3
Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
4
Fold in whole berries.
5
Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
6
Serve with softened butter and warm maple syrup.
7
Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
8
*Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.
670
kcal
Calories
56
g
Fat
36
g
Carbs
7
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 12 ingredients. The key ingredients include: 1 large egg, 1 cup flour, 1 cup buttermilk, 1 1/2 cups blueberries, and more.
Yes, My Best 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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