Blueberry Buttermilk Pancakes
These fluffy pancakes include buttermilk, which adds a rich, subtly sour flavor, complemented by tart, fresh berries and topped with real maple syrup.
Servings Prep Time
8“big” pancakes 10minutes
Cook Time
Servings Prep Time
8“big” pancakes 10minutes
Cook Time
  • 1tablespoon sugar
  • 2cups all purpose flour
  • 1/2teaspoon baking soda
  • 1 1/2teaspoons baking powder
  • 1/2teaspoon salt
  • 2 large eggs
  • 2cups buttermilk
  • 4tablespoons unsalted buttermelted and cooled slightly (1/2 stick)
  • 1 1/2cups fresh Blueberries
  • vegetable oilfor the skillet
  • maple syrupfor serving
  1. In a large mixing bowl, combine the sugar, flour, baking soda, baking powder, and salt with a whisk.
  2. Beat the eggs in another mixing bowl and while continuing to whisk, add the buttermilk and butter. Pour the buttermilk mixture into the bowl containing the dry ingredients and stir just until blended. It’s okay if the batter is a little lumpy. You do not want to overmix.
  3. Fold in the fresh blueberries and gently stir to combine.
  4. Heat an electric or stove-top griddle or nonstick skillet to medium heat. Add a bit of oil to the skillet. Pour the batter onto the griddle, using 1/2 cup each for larger six-inch pancakes (makes 8) or reduce to 1/4 cup for smaller ones (makes 16). Be sure to leave a little space between them. Cook for about 3 minutes on the first side until some bubbles form on top and leave little holes on the surface along the outer edges.
  5. Flip the pancakes and cook on the other side until golden. Serve with fresh berries, butter, and maple syrup.