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You are here: Home / Recipes / Breakfast / Best Ever Blueberry Buttermilk Pancakes

Best Ever Blueberry Buttermilk Pancakes

September 4, 2018 Updated January 7, 2020 2 Comments

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Simply So Good - Blueberry Buttermilk Pancakes

I realize it’s hard to make the claim “best ever” but no one can argue that homemade buttermilk pancakes are simply the best.  The absolute best ever blueberry buttermilk pancake I have ever had was in Woodstock, Vermont.  It was AMAZING and loaded with fresh Maine blueberries.  That pancake was hard to beat, but this recipe comes very close.  I have been using this buttermilk pancake recipe for over 25 years.  They are thick and fluffy and never disappoint.  Not to mention they are so easy to make.

Simply So Good - Blueberry Buttermilk Pancakes

It’s breakfast for dinner tonight!  It’s a very rare occasion to find locally grown blueberries in Utah.  These blue gems are so sweet and plump and actually taste like blueberries.  My first thought was buttermilk pancakes!  That’s why I couldn’t wait for breakfast.  I need blueberry buttermilk pancakes tonight.

Best EverySimply So Good - Blueberry Buttermilk Pancakes

I really scored at the farmer’s market last weekend.  That’s why I decided to top the blueberry pancakes with fresh raspberries and peaches.  Heaven!

Let’s make buttermilk pancakes from scratch:

Making buttermilk pancakes from scratch is quicker and easier than you may think.  Follow along with these step-by-step photo’s.  You’ll find yourself tossing that old box mix in the garbage.

Simply So Good - Blueberry Buttermilk Pancakes
Simply So Good - Blueberry Buttermilk Pancakes
Simply So Good - Blueberry Buttermilk Pancakes
Simply So Good - Blueberry Buttermilk Pancakes
  •  Gather all of the pancake ingredients together.
  •  Add flour, sugar, soda, salt, and baking powder in a medium size bowl and whisk together.  A sifter can be used as well.
  •  Beat the eggs.
  • Add buttermilk, melted butter, and beaten eggs.
Simply So Good - Blueberry Buttermilk Pancakes
Simply So Good - Blueberry Buttermilk Pancakes
Simply So Good - Blueberry Buttermilk Pancakes
Simply So Good - Blueberry Buttermilk Pancakes
  • Mix well with as few as strokes as possible.  Batter will be a bit lumpy.
  • Stir in 1/2 – 1 cup blueberries and gently stir OR you can just top the pancakes with blueberries. Just make sure to press them into the top of the pancake a bit so they don’t fall out when they are flipped.
  • Pour batter onto a hot griddle until golden brown on each side.
  • Make them whatever size you want.  I like 6-inch size pancakes…for no particular reason.  That’s just the size that works on my griddle.

Simply So Good - Blueberry Buttermilk Pancakes

I wanted to this stack of pancakes so you can see how thick and lovely they are.

Simply So Good - Blueberry Buttermilk Pancakes

Blueberry buttermilk pancakes drizzled with pure maple syrup, topped with whipped cream, fresh blueberries and peaches.  You can top them anyway you want.  Buttermilk pancakes are amazing just plain with butter and pure maple syrup.  Make your own plate of heaven.

Simply So Good - Blueberry Buttermilk Pancakes
4.5 from 6 votes
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Best Ever Blueberry Buttermilk Pancakes

Thick and fluffy blueberry buttermilk pancakes.  With whipped cream, fresh blueberries and peaches.

Course Breakfast
Cuisine American
Keyword blueberry pancakes, buttermilk pancakes, pancakes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 pancakes
Calories 174 kcal

Ingredients

Buttermilk Pancakes:

  • 1 3/4 cup all-purpose flour can use white wheat
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tablespoon baking powder
  • 2 eggs well beaten
  • 2 cups buttermilk
  • 1/4 cup butter melted and cooled
  • 1 cup blueberries fresh or frozen

Toppings:

  • whipped cream
  • fresh peaches sliced
  • blueberries fresh
  • pure maple syrup

Instructions

  1. In a mixing bowl whisk or sift together flour, sugar, salt, soda, and baking powder.

  2. Stir in beaten eggs, buttermilk, and melted butter.  Mix ingredients well, but with as few as strokes as possible.  Batter will be slightly lumpy.

  3. Gently fold in blueberries.

  4. Bake on a hot griddle until golden brown on both sides.  Serve hot with a dollop of whipped cream, fresh fruit, and pure maple syrup.  This recipe will make 8-12 pancakes that are 5-6-inches in diameter.  

Recipe Notes

  • Nutrition estimates are for pancakes only made with blueberries.  Does NOT include whipped cream, fruit, or maple syrup . 

 

Nutrition Facts
Best Ever Blueberry Buttermilk Pancakes
Amount Per Serving
Calories 174 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 50mg17%
Sodium 462mg19%
Potassium 172mg5%
Carbohydrates 22g7%
Fiber 0g0%
Sugar 4g4%
Protein 5g10%
Vitamin A 275IU6%
Vitamin C 1.4mg2%
Calcium 91mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Previous posts:

Peanut Butter Blowout Cookies

Fresh Tomato Basil Tart

Vanilla and Chocolate Party Cakes for Kids

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Filed Under: Breakfast Tagged With: blueberries, Breakfast, pancakes

Previous Post: « Peanut Butter Blowout Cookies
Next Post: Chocolate Coconut Zucchini Bread »

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Comments

  1. Erika Krutsch says

    January 6, 2020 at 7:33 pm

    5 stars
    I just made these and yes, they are quite possibly the best pancakes i’ve made! i’ve switched recipes and won’t look back!

    Reply
    • Janet Barton says

      January 7, 2020 at 5:08 am

      Wahoo! I agree. They are amazing! Thank you so much for sharing. 😘

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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