Blueberry Buttermilk Pancakes

A weekend morning is made so much better by a family breakfast.  In the summer, I make breakfast on the grill to keep the heat out of the house.  I have a cast iron griddle which fits perfectly over part of our grill for pancakes, but you can use a smaller griddle or non-stick pan.

Making pancakes from scratch is so easy and delicious, you’ll wonder why you used a mix all this time.  Since blueberries are rich in antioxidants, you won’t have to feel guilty.  This recipe makes approx. 15 pancakes.

In a large bowl measure:
1-1/2 cups AP Flour
1 Tabl. Baking Powder
1/2 tsp. Baking Soda
3 Tabl. Sugar
1 tsp. Salt
Stir together in a bowl:
1-1/4 cups Buttermilk  (or add approx. 1 tsp. lemon juice in 1-1/4 cups milk)
2 Eggs, whole
1/2 tsp. Vanilla Extract
3 Tabl. Butter, melted

Pour wet ingredients into the dry ingredients and whisk until smooth.  On hot griddle, place one spoonful of batter.  Sprinkle fresh blueberries on top of the batter*.  Pancake is ready to flip over when small bubbles form.  For tender pancakes, flip only once.  Serve with warm maple syrup.

* If you mix blueberries in with the batter, the entire batter will turn purple/blue.





About bakingway

Baker/Pastry Chef for over 25 years.

Posted on June 16, 2011, in Breakfast, Recipes and tagged , , . Bookmark the permalink. 2 Comments.

  1. You really can’t go wrong with blueberry pancakes! These look great.

  2. I always add my blueberries to the batter and never have an issue with the batter. The key is to use frozen blueberries. Love pancakes!

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