Blueberry Buttermilk Pancakes

Pancakes

• Dry ingredients – All purpose flour, salt, baking powder, white sugar, and baking soda.
• Wet ingredients – Eggs, buttermilk, and regular milk.
• Butter – Pick up unsalted butter and melt it down for this component of the dish.
• Blueberries – You can use frozen you can use fresh – you can use whatever your heart desires!

Sauce

• Blueberries – I used fresh for this sauce but frozen will work just as well.
• Sugar – Brown sugar for this sauce but feel free to use white sugar though if you need.
• Lemon – We want some nice brightness in our sauce to balance out all the sweetness we’ve got going on.
• Vanilla – Vanilla extract is our secret weapon flavor bomb, it’ll bring out all that delicious richness of our sauce.

How To Make Blueberry Buttermilk Pancakes

1. Form the sauce: 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.
2. Combine the wet and dry: In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.
3. Cook the pancakes: 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 2 minutes for the first side and about minute for the second side.
4. Serve: To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.

How To Make Your Own Buttermilk

If you can’t find any at the store, or you didn’t feel like buying some just for this recipe – fear not! You can make your own buttermilk quite easily with just regular milk and something acidic. Just take 1 cup of regular milk and mix in either 1 tablespoon of white vinegar or fresh lemon juice. Let stand for 15 minutes before incorporating.

What Else Can I Use My Blueberry Sauce On?

This sauce goes great on everything, believe me when I say that! When have I ever led you astray? That’s right, never, and I’m not about to start today.

• Poured over any flavor ice cream
• French toast
• Waffles
• Yogurt or parfaits
• Cheesecake
• Angel food cake

Storing Leftover Pancakes

You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.

Freezer

To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.

Sauce

Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week – if you don’t gobble it down by then!

More Must Try Breakfast Recipes:

• Lemon Blueberry Ricotta Pancakes
• Jalapeno Popper Pancakes
• Healthy Whole Wheat And Oats Pumpkin Pancakes
• The Perfect Banana Muffin
• Banana Oatmeal Pancakes With Fresh Cherry Sauce
• Classic Pancakes
• Easy Waffle Recipe

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

Blueberry Buttermilk Pancakes

5 from 2 votes

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

Blueberry Buttermilk Pancakes served with a delicious blueberry sauce, perfect Sunday morning breakfast. Can you think of anything better? I'm talking extra fluffy blueberry pancakes with a homemade blueberry sauce, all from scratch but so easy! And so good!

Equipment

• 12-inch Cast Iron Skillet
  12-inch Cast Iron Skillet

Ingredients

Blueberry Sauce

• 2 cups blueberries2 cups blueberries
• 3 tbsp brown sugar3 tbsp brown sugar
• 1 tsp lemon juice1 tsp lemon juice
• 1 tsp vanilla extract1 tsp vanilla extract

Pancakes

• 2 cups all-purpose flour2 cups all-purpose flour
• 1/2 tsp salt1/2 tsp salt
• 1/2 tsp baking powder1/2 tsp baking powder
• 1/2 tsp baking soda1/2 tsp baking soda
• 2 tbsp sugar2 tbsp sugar
• 2 large eggs2 large eggs
• 1/2 cup buttermilk1/2 cup buttermilk
• 1 cup milk1 cup milk
• 3 tbsp butter unsalted and melted3 tbsp butter unsalted and melted
• 1 cup blueberries1 cup blueberries
• 1 tbsp butter for frying pancakes1 tbsp butter for frying pancakes

US Customary - Metric

Instructions

• Form the sauce: 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.
• Combine the wet and dry: In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.
• Cook the pancakes: 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 2 minutes for the first side and about minute for the second side.
• Serve: To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.

Video

Recipe Notes

1. Recipe will yield about 12 pancakes, depending on how big you make them.
2. Nutritional information includes blueberry sauce.
3. You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.
4. To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.
5. Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week - if you don't gobble it down by then!

Nutrition Information:

Serving: 1pancakeCalories: 183kcal (9%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 6g (9%)Saturated Fat: 3g (19%)Cholesterol: 48mg (16%)Sodium: 184mg (8%)Potassium: 129mg (4%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 239IU (5%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)Iron: 1mg (6%)

Course:Breakfast

Cuisine:American

Keyword:blueberry buttermilk pancakes, blueberry pancakes

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!