Blueberry Buttermilk Pancakes
Blueberry buttermilk pancakes. Perfect for a Saturday or Sunday morning after a long and hectic week. Growing up, my dad always made my sister and I Aunt Jemima brand pancakes topped with her syrup on Sunday mornings. While I can’t say I have continued the tradition into adulthood (I can’t eat that many carbs anymore!), I do make a batch every now and then when I get a craving :). This recipe for blueberry buttermilk pancakes uses my homemade buttermilk and butter. These pancakes were so delicious, I ate almost the entire batch myself! They were so light and fluffy, and I love it when you bite into a blueberry and juice just bursts out into your mouth!
How do you add blueberries to pancakes?
There are two ways to add blueberries to pancakes. You can either coat them in flour and mix them in with the batter, or you can leave them out of the batter and sprinkle them on after pouring out each pancake onto the pan.
Can I use frozen blueberries to make blueberry pancakes?
Yes! And you incorporate them into the pancakes using one of the two methods in the previous question.
What can I use to make pancakes fluffy?
The secret to making fluffy pancakes is to not over-mix the batter. After adding the wet ingredients to the dry ingredients, you want to gently mix the batter with a wire whisk until everything is just combined. The batter will be lumpy and you might also see streaks of flour. This is ok!
Do you have to thaw frozen blueberries before making pancakes?
Nope! You can use them in their frozen state.
Why are my pancakes so rubbery?
Pancakes can become rubbery if you over-mix them. Over-mixing develops the gluten in the pancakes, which makes them tough and rubbery. See above for how to make fluffy pancakes.
How to Make Blueberry Buttermilk Pancakes
*A printable recipe card is available at the bottom of the post
1. In a large bowl, add flour, granulated sugar, baking powder, baking soda, cinnamon, and Kosher salt. Mix together. I’d like to take some time here to emphasize the importance of accurately measuring out your flour. While most people prefer to measure by volume, the most accurate way is to weigh it out. By weighing out your flour, you avoid ending up with a product that is too dense from using too much flour. King Arthur Flour published a great chart that summarizes the different weights for each of their flours. Even if you don’t use their brand of flour, this chart is still a great guide. If you don’t have a scale to weigh out your flour, be sure to use the proper scooping and leveling technique.
2. Make a well in the dry ingredients. To the center of the well, add the egg, extra light olive oil, and buttermilk. Mix just until combined (don’t overmix here!). The batter will be lumpy, and you might see streaks of flour. That is ok!
3. In a small bowl, toss the blueberries in just enough flour to coat them. Dump the blueberries into the batter, and stir until uniformly distributed throughout. Coating the blueberries (or really any fruit for that matter) with flour helps to keep them suspended in the batter so they don’t all sink to the bottom. This is an important step, especially when working with thinner batters like for pancakes.
4. In a small skillet, heat extra light olive oil over low-medium heat. Pour 1/4 cup of pancake batter onto skillet. Cook pancakes until brown on each side, about 3-5 minutes each side. Transfer to sheet in oven to keep warm until serving.
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Blueberry Buttermilk Pancakes
These blueberry buttermilk pancakes are great for Sunday morning! Serve warm with your favorite toppings.
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Kosher salt
- 1 large egg
- 1 teaspoon extra light olive oil
- 1 cup buttermilk
- 1-1 1/4 cups fresh blueberries, rinsed and dried
- 1/2-1 tablespoon all-purpose flour (for coating blueberries)
In a large bowl, add flour, granulated sugar, baking powder, baking soda, cinnamon, and Kosher salt. Mix together.
Make a well in the dry ingredients. To the center of the well, add the egg, extra light olive oil, and buttermilk. Mix just until combined (don't over-mix here!)
In a small bowl, toss the blueberries in just enough flour to coat them. Dump the blueberries into the batter, and stir until uniformly distributed throughout.
In a small skillet, heat extra light olive oil over low-medium heat. Pour 1/4 cup of pancake batter onto skillet. Cook pancakes until brown on each side, about 3-5 minutes each side. Transfer to sheet in oven to keep warm until serving.