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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

These tender buttermilk pancakes are folded with juicy blueberries and cooked until golden with crisp edges. A short batter rest helps the flour hydrate, giving the pancakes a light, fluffy texture perfect for a weekend breakfast.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Ingredients

  • 0.25 cup maple syrup (for serving)
  • 1 cup fresh blueberries (rinsed and dried)
  • 0.5 tsp fine sea salt
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp neutral oil (for the griddle)
  • 1.5 cups all-purpose flour
  • 1.25 cups buttermilk (well shaken)
  • 2 count large eggs (room temperature)

Instructions

  1. Place a rimmed baking sheet in a 200°F (95°C) oven to keep finished pancakes warm while you cook the batches.
  2. In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine sea salt for about 30 seconds, until the leaveners are evenly distributed.
  3. In a medium mixing bowl, whisk 1.25 cups well-shaken buttermilk, 2 large eggs, 3 tbsp melted and slightly cooled unsalted butter, and 1 tsp vanilla extract for 30-45 seconds, until the eggs are fully blended and the mixture looks smooth.
  4. Pour the buttermilk mixture into the flour mixture and fold with a silicone spatula for 20-30 seconds, just until no large dry pockets remain; the batter should be thick and slightly lumpy, not perfectly smooth.
  5. Fold in 1 cup rinsed and dried fresh blueberries with 4-5 gentle strokes, then let the batter rest at room temperature for 5 minutes so it thickens slightly and small bubbles begin to appear.
  6. Heat a 12-inch nonstick skillet or flat griddle over medium heat for 2-3 minutes, until a few drops of water flicked onto the surface sizzle and evaporate within a few seconds.
  7. Brush the hot skillet lightly with about 0.5 tsp neutral oil, then portion the batter into 0.25-cup mounds, leaving at least 1 inch between pancakes so they can spread evenly.
  8. Cook the pancakes over medium heat for 2-3 minutes, until the edges look set, bubbles form across the surface, and the undersides are deep golden brown when lifted with a thin spatula.
  9. Flip the pancakes with a thin spatula and cook the second side for 1-2 minutes, until golden brown and the centers are set; an instant-read thermometer inserted into the center of a pancake should read at least 200°F (93°C) for a fully cooked, fluffy crumb.
  10. Transfer the cooked pancakes to the warmed baking sheet in the oven and repeat with the remaining batter, brushing the skillet with the remaining neutral oil as needed and adjusting the heat to medium-low if the pancakes brown before the centers set.
  11. Serve the pancakes warm on plates with 0.25 cup maple syrup divided among the servings, and add extra blueberries on top if desired.

Nutrition (per serving)

  • Calories: 419
  • Protein: 11 g
  • Fat: 16 g
  • Carbohydrates: 59 g
  • Fiber: 3 g
  • Sugar: 22 g
  • Sodium: 757 mg

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