Last updated on August 8th, 2017 at 11:40 am
Blueberry Buttermilk Pancakes served with a delicious blueberry sauce, perfect Sunday morning breakfast.
Ah, it’s Sunday morning. What better way to enjoy a beautiful sunny Sunday morning than with a plate full of blueberry buttermilk pancakes served with a delicious blueberry sauce. These pancakes are so delicious and the reduced blueberry sauce is to die for.
I got this blueberry buttermilk pancakes recipe from my friend and I’ve made it a few times so far. It’s one of my husband’s favorite pancakes. They are really quick to make and I’d rather have these over oatmeal or cereal any day.
To make the blueberry sauce is very simple, just place the washed blueberries in a small sauce pan, add the vanilla extract and lemon juice, the brown sugar and just cook over medium heat for about 5 minutes.
Blueberry Buttermilk PancakesPrint Pin Rate
- 2 cups blueberries
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 3 tbsp brown sugar
- In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries with a spatula.
- Heat a large pan to medium high heat. Oil the pan with either butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size. When air bubbles start to bubble up to the surface at the center of the pancakes use a flat spatula to flip them over, usually about 5 minutes for the first side and about 2 to 3 min for the second side.
- To make the blueberry sauce, heat a sauce pan over medium heat. Add the blueberries to the hot sauce pan and add remaining ingredients. Cook for about 5 minutes until sauce thickens.
- Serve the sauce over the pancakes.