It’s a holiday today, so we are all home. A fresh layer of snow has blanketed our yard, and we slept in until 6:45! It was definitely the kind of morning to make a leisurely breakfast of the most amazing blueberry buttermilk pancakes, brew some french press coffee, and relax with some puzzles by the fireplace.
In Bea’s mind, every morning warrants a pancake breakfast, so she was eager to take the cooking reigns for her favorite breakfast of all, blueberry buttermilk pancakes.
As their name claims, these pancakes are bursting with juicy blueberries, tangy buttermilk, and all the goodness a fluffy and flavorful pancake should have. When I lived in Los Angeles, one of my favorite breakfast restaurants was The Griddle Café. I was in my 20’s, always hungry and mostly hungover, so the massive portions of the largest buttermilk pancakes I’ve ever seen were always worth the long wait! So now it’s 10 years later, I’m older, grumpier, less patient, I only drink wine, and I’m still always hungry. While some things never change, my desire to wait in long lines with two screaming kids (and let’s face it, my kids scream), has promptly ceased any chance of a breakfast outing. These homemade blueberry buttermilk pancakes are the best, and you can eat them in your PJs!
Let’s make some Blueberry Buttermilk Pancakes!
The Dry Ingredients:
The first step is to get your dry ingredients whisked together in a bowl. Bea started with some all-purpose flour.
Next comes a little bit of baking powder, granulated sugar, and salt.
These dry ingredients will get whisked together.
The Wet Ingredients:
While putting together the wet ingredients, melt your butter separately in the microwave.
Add some vanilla to your eggs.
Whisk that up well.
Now go ahead and shake up that buttermilk. Feel free to do a little dance while you’re at it! We want this buttermilk really shaken, not just stirred!
Then very seriously, like Bea, make a well in the middle of your dry ingredients and pour the wet ingredients into that well.
Now do what the girl tells you to!
Stir until it is all just incorporated, but not fully. Then drizzle on your butter.
Fold the ingredients all together gently and add in your blueberries. Note: Use fresh or frozen blueberries. I chose frozen since I like smaller blueberries within the batter. I top them with fresh blueberries.
Batter up! And cook!
Heat up your griddle or nonstick skillet on medium. Melt butter and let it sizzle before dropping 1/3 cup of your batter into the hot pan.
Wait a couple of minutes. Take your spatula and check the corner to see if it is done before flipping.
Since I don’t use a griddle it takes me awhile to cook up all of the buttermilk blueberry pancakes. I keep the oven on low (250 degrees), and as I finish each pancake I put them into the oven to stay warm.
And then I make a big stack and reveal them! Yes, you will get a reaction similar to this one!
Top with some fresh blueberries, extra pats of butter, and maple syrup before devouring!
Blueberry Buttermilk Pancakes Recipe
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1.5 Tablespoons granulated sugar (or see note below)
- 2 Eggs
- 2 cups of shaken buttermilk (or see note below)
- 6 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1.5 cups of fresh or frozen blueberries (or see note below)
- Whole milk, as needed to thin out batter (optional)
- In a large bowl, mix your dry ingredients: flour, baking powder, salt, and sugar. Set aside.
- Melt butter in microwave.
- In a separate bowl, whisk together your eggs and vanilla extract.
- Add buttermilk and mix gently.
- In bowl of dry ingredients make a well in middle. Pour buttermilk mixture into the well and mix just until incorporated. Batter will be lumpy.
- Drizzle on melted butter and fold in.
- Fold in blueberries.
- Heat pan or griddle. Drop batter by 1/4-1/3 cup, depending on how large you want them. Wait 2-3 minutes before flipping. To peek, lift up a corner with your spatula.
- Keep warm in a 250 degree oven.
- If you don’t want to use sugar try swapping out the 1 tablespoon of sugar for 1/2 cup of unsweetened applesauce. This will give your blueberry buttermilk pancakes a sweet apple twist without any added sugar. If you do this, omit sugar and add in the unsweetened applesauce to your egg and vanilla mixture.
- Don’t have buttermilk? No problem! Get 2 cups of milk and add in 2 Tablespoons of lemon juice or white vinegar. Let sit for 5-10 minutes. See Great Grandma Sophia’s Butter Cake for further instructions and photos on making buttermilk.
- If you want to turn this blueberry buttermilk pancakes recipe into just buttermilk pancakes… You guessed it! Omit the blueberries!
Interested in what I used for these blueberry buttermilk pancakes?
Check out more breakfast recipes!