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Blueberry Buttermilk Pancakes

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Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Ladle or 1/4 cup measuring cup
  • Spatula

Ingredients
  

  • Ingredients
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 3/4 cups buttermilk or substitute, see below
  • 1/4 cup melted unsalted butter plus extra for greasing
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Step-by-Step Instructions
  • Mix Dry Ingredients:
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
  • Whisk Wet Ingredients:
  • In a separate bowl, whisk together eggs, buttermilk, and melted butter until smooth.
  • Combine Mixtures:
  • Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix; lumps are okay.
  • Prepare the Pan:
  • Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter.
  • Cook Pancakes:
  • Using a ladle, pour 1/4 cup of batter onto the hot surface. Sprinkle a few blueberries on top of each pancake. Cook until bubbles form on the surface, about 2 minutes. Flip and cook the other side until golden, 1–2 minutes more.
  • Serve Warm:
  • Stack the pancakes, and top with butter, syrup, or additional blueberries.
  • Tips & Variations
  • Dietary Substitutions:
  • For dairy-free pancakes, use almond milk with 1 tsp of vinegar in place of buttermilk, and substitute butter with coconut oil.
  • For gluten-free pancakes, replace the flour with a gluten-free blend.
  • Additions:
  • Mix in lemon zest for extra brightness.
  • Swap blueberries for other fruits like raspberries or diced apples.
    Blueberry Buttermilk Pancakes Recipe Guide
Keyword Blueberry Buttermilk Pancakes, Pancakes