Buttermilk Blueberry Pancakes

By FoodfaithfitnessApr 12, 2024Jump to Recipe

Fresh blueberries are embedded in fluffy pancakes made with the tanginess of buttermilk to produce one epic breakfast—it’s Buttermilk Blueberry Pancakes!

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This recipe features TWO of my favorite Breakfast B’s! (Wait… is that THREE B’s??) In any case, yes, this meal is brought to you by the letter B. That’s because it features buttermilk and blueberries.

Blueberries are one of my favorite fruits. They’re packed with nutrients (more on those later), they’re aromatic without being overpowering, they lend themselves to numerous other foods (I have yet to meet a “blueberry-flavored” anything I have not instantly devoured), and they’re fun-sized!

Buttermilk, meanwhile, is my dairy of choice when it comes to cooking. It’s tanginess makes it more memorable than other milks, its acidity makes it a welcome addition to marinades, it makes things moist and tender, it fluffs up baked goods (including these pancakes), and provides creaminess without lots of fat.

If you put them together in the form of pancakes and you’ve got a buttermilk and blueberry breakfast that has got me buzzin’!

Are Buttermilk Blueberry Pancakes Healthy?

Blueberries and buttermilk are healthy. Buttermilk is low in fat, contains protein and calcium, and supports gut health, thanks to its probiotics. Blueberries are rich in vitamins, antioxidants, and fiber. What’s more, I use whole wheat flour, which contains fiber and is healthier than all-purpose flour, and apple cider vinegar, which is also good for your gut and has been linked to weight loss. While the recipe does include butter and sugar, as long as you don’t indulge too often, this can be considered a healthy start to your day. If you use almond flour instead of whole wheat and honey instead of sugar, you could enjoy this meal as part of a paleo diet. With that flour switch, those on gluten-free diets can enjoy it too.

How do I Make My Pancakes Really Fluffy?

There are a few things you can do to get fluffy pancakes. First, don’t overmix your batter. Doing so will activate the gluten and make for dense pancakes. You want to mix just until the flour streaks have disappeared. Lumps, though, are okay. Next, it would be ideal to let your batter rest for about 30 minutes before pouring it on the griddle. The timeout lets the flour absorb the liquid. Last, use fresh baking powder and baking soda. They’re the leavening agents responsible for that fluffiness. It’s easy to forget about them in the dark recesses of your fridge and let them expire. Be vigilant! Fresh agents mean fresh and fluffy pancakes.

INGREDIENTS

3/4 cup buttermilk
1 cup whole wheat flour
2 tbsp organic raw sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
2 tbsp unsalted butter melted, (plus more to grease the pan)
1 cup fresh blueberries, washed and dried
pure maple syrup (optional topping)

INSTRUCTIONS

Combine

Beat the egg and mix with the buttermilk, then combine with dry ingredients until the batter is just mixed.

Cook

Heat your skillet, add butter, and cook your pancakes until bubbles form. Add blueberries, flip, and cook until fluffy.

Enjoy

Serve with a touch of butter and maple syrup.

Devour!

FAQs & Tips

How do I store my pancakes?

For starters, while I have a large griddle, I usually need to store the pancakes as I make them and only serve them when I have enough to feed the herds I usually serve in the morning. So I just put my oven on LOW and set them inside on a baking sheet. Don’t stack them though, or they could turn mushy, thanks to the heat from the one below. As for storing leftovers, put them in an airtight container after letting them cool. They should keep in the fridge for up to three days. You may want to put a piece of parchment paper between each one to prevent them from sticking. You can also freeze them (I definitely recommend parchment paper here!) for up to three months. To reheat, use the microwave or toaster oven.

What if I don’t have buttermilk?

That’s okay, you can make your own, provided you have skim milk and apple cider vinegar. If you do, combine 3/4 cup of the milk with two tablespoons of the apple cider vinegar in a small bowl. Stir gently and then let it sit for 5–10 minutes to thicken. Don’t be alarmed when it curdles; it’s expected. If you’re after a buttermilk with a thicker consistency, use whole milk instead of skim. If you did a side-by-side comparison between your homemade version and the stuff you can buy in cartons at the store, you’ll notice they don’t taste exactly alike, but this little baking hack should be enough for you to finish your dish.

Can I mash my blueberries into the batter?

If you prefer a uniform blueberry-flavored batter, you can mash the blueberries. This is how I liked them as a kid; otherwise, I considered them regular buttermilk pancakes with blueberries implanted in them. We’re kinda getting into semantics here but this was a big deal to me growing up. Yes, I had a lot of time on my hands. Just be careful when mashing them that you don’t overmix the batter or you could end up with tough pancakes. You could always try both: mashed blueberry mixed with the batter, along with whole berries scattered throughout. It will be a blueberry bonanza!

Serving Suggestions

Cooking up a feast for brunch? As good as your pancakes are sure to be, you’ll probably want to do up a few more dishes, like this Blueberry Oatmeal with Cheesecake Swirl. It keeps the blueberry theme going strong and tastes so good, you’ll think it’s a dessert. Want to provide something more substantial? Look to this Low-Carb Keto Breakfast Casserole With Sausage; it delivers exactly what it says on the tin. Got an Instant Pot? Then you’ve got an opportunity to make Poached Eggs.

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