Blueberry Buttermilk Pancakes Recipe
Overview
These Blueberry Buttermilk Pancakes are a delightful way to start any morning, blending the tangy richness of buttermilk with the sweet, juicy bursts of fresh blueberries. This recipe is simple and quick, making it a perfect option for busy mornings or a leisurely brunch. They are soft, fluffy, and filled with pockets of sweet blueberries, making them not only delicious but also nutritious.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Breakfast
- Keywords: Berries, Fruit, Kid-Friendly, High In…, Under 30 Minutes
- Servings: This recipe makes about 6-8 medium pancakes, depending on size.
- Yield: Approximately 2-3 servings
Ingredients
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons vegetable oil (or melted butter)
- 1/2 cup fresh blueberries
Nutrition Information (Per Pancake)
- Calories: 160.5 kcal
- Fat Content: 5.9 g
- Saturated Fat Content: 1.1 g
- Cholesterol Content: 32.6 mg
- Sodium Content: 535.5 mg
- Carbohydrate Content: 22.4 g
- Fiber Content: 0.9 g
- Sugar Content: 5.4 g
- Protein Content: 4.6 g
Instructions
1. Prepare the Dry Ingredients
- In a large mixing bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure that these ingredients are well combined for an even distribution in the batter.
2. Combine the Wet Ingredients
- In a separate bowl, lightly beat the egg.
- Add the buttermilk and vegetable oil (or melted butter) to the egg, and mix until the ingredients are thoroughly blended.
3. Mix the Batter
- Pour the wet ingredients into the dry mixture.
- Using a whisk or a spatula, beat the mixture until smooth. The batter should be thick but pourable.
- Take care not to overmix; a few lumps are perfectly fine and help keep the pancakes light and fluffy.
4. Fold in Blueberries
- Gently fold in the fresh blueberries into the batter. Be careful not to crush the berries; you want them to remain whole for pockets of sweetness in the pancakes.
5. Cook the Pancakes
- Heat a griddle or a non-stick skillet over medium heat. Lightly grease it with a bit of oil or butter.
- For each pancake, pour about 1/4 cup of batter onto the hot surface.
- Cook until the tops of the pancakes are covered with bubbles and the edges appear cooked, usually about 2-3 minutes.
- Flip the pancakes and cook until the other side is golden brown, approximately another 2-3 minutes.
6. Serve
- Transfer the pancakes to a warm plate and serve immediately.
- Enjoy them with your choice of toppings: maple syrup, a dusting of powdered sugar, or even a dollop of whipped cream.
Tips for the Perfect Pancakes
- Don’t Overmix: Overmixing the batter can result in tough pancakes. Mix just until combined.
- Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, do not thaw them before adding to the batter to prevent the batter from becoming too watery.
- Medium Heat is Key: Too high a heat can burn the pancakes before the inside is cooked. Medium heat allows for even cooking and a golden exterior.
- Test the Griddle: Drop a small amount of water on the griddle. If it sizzles and evaporates, it’s ready for cooking.
Variations
- Lemon Blueberry Pancakes: Add 1 tablespoon of lemon zest to the batter for a refreshing citrus twist.
- Whole Wheat Blueberry Pancakes: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Chocolate Chip Blueberry Pancakes: Mix in a handful of chocolate chips for a delightful chocolatey surprise.
- Nutty Blueberry Pancakes: Add 1/4 cup chopped nuts (such as walnuts or pecans) to the batter for added crunch and flavor.
Storage and Reheating
To Store:
- Allow the pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
To Freeze:
- Place the pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to a freezer bag or container. They can be stored for up to 2 months.
To Reheat:
- Reheat in the microwave for about 20-30 seconds per pancake, or in a toaster for a crispier texture.
Blueberry Buttermilk Pancakes are a timeless breakfast favorite, balancing the tartness of buttermilk with the natural sweetness of blueberries. Perfect for a family breakfast or a special weekend brunch, these pancakes are bound to become a staple in your kitchen.
Feel free to experiment with different toppings and mix-ins to create your own unique version of this classic recipe. Enjoy every bite!
