Blueberry Buttermilk Pancakes

4.60 from 5 votes

Blueberry Buttermilk Pancakes

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!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: blueberry buttermilk pancakes, blueberry pancakes

Servings:

Calories: 183kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

Blueberry Sauce

2 cups blueberries
3 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

Pancakes

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons sugar
2 large eggs
½ cup buttermilk
1 cup milk
3 tablespoons butter unsalted and melted
1 cup blueberries
1 tablespoon butter for frying pancakes

US Customary - Metric

Instructions

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.
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.
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.
To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.

Video

Notes

Recipe will yield about 12 pancakes, depending on how big you make them.
Grease the pan well. The pancakes will stick if the pan is not greased. You will want to grease it each time you begin a new batch of pancakes. If you’re worried about the extra fat you can just use nonstick cooking spray.
Use fresh blueberries. For the best flavor use fresh blueberries if they are available. Frozen blueberries will work, but fresh blueberries are always better.
Watch the pancakes closely. Pancakes cook quickly so don’t walk away from the pan. Once they begin to bubble, which only takes about 2 minutes, it’s time to flip.
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.
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.
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