Blueberry buttermilk



Welcome to our kitchen! Today, we’re diving into the delightful world of breakfast with a recipe that perfectly blends tangy buttermilk with bursts of juicy blueberries. These blueberry buttermilk pancakes are not just a treat for the taste buds but also a comforting hug on a lazy morning. Whether you’re enjoying a leisurely weekend brunch or whipping up a quick weekday breakfast, these pancakes are sure to elevate your morning routine.


– 1 1/2 cups all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 1/4 cups buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh blueberries
– Butter or oil for cooking
– Maple syrup for serving


1. **Prepare the Dry Ingredients**: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

2. **Mix the Wet Ingredients**: In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.

3. **Combine Wet and Dry Ingredients**: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.

4. **Fold in Blueberries**: Gently fold the fresh blueberries into the batter until evenly distributed. The batter should be thick and slightly lumpy, with pockets of blueberries throughout.

5. **Preheat the Griddle or Pan**: Place a non-stick skillet or griddle over medium heat and allow it to preheat. Add a small amount of butter or oil to grease the surface.

6. **Cook the Pancakes**: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.

7. **Flip and Cook**: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

8. **Serve and Enjoy**: Transfer the cooked pancakes to a plate and serve warm with maple syrup and additional blueberries if desired.

Tips for Success

– For extra fluffy pancakes, avoid overmixing the batter.
– If you don’t have buttermilk on hand, you can make a DIY version by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
– To prevent the blueberries from sinking to the bottom of the pancakes, you can toss them in a little flour before folding them into the batter.

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There you have it – a simple yet sensational recipe for blueberry buttermilk pancakes that will brighten up any morning. Whether you’re a seasoned pancake enthusiast or a novice in the kitchen, these fluffy delights are sure to become a breakfast favorite. So, grab your spatula, whip up a batch, and savor the joy of homemade pancakes with a burst of blueberry goodness!

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