This recipe makes blueberry pancakes that are delicious, fluffy and full of juicy blueberries. They're simple and easy to make so perfect for a quick breakfast.
Whether it’s for breakfast or brunch, you can never go wrong with these blueberry pancakes. You can even enjoy them for dessert for with some ice-cream.
This blueberry pancake recipe uses buttermilk with some regular milk which gives the pancakes a nice texture and a slightly tangy taste. This is due to the acid from the buttermilk reacting with the bicarbonate soda.
This recipe also includes fresh blueberries which flavours the pancakes and makes them extra delicious. The pancakes are quick and easy so will take under 30 minutes to prepare and cook.
Ingredients for Blueberry Buttermilk Pancakes
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - I use self-raising flour or you can use plain flour with 1 teaspoon baking powder.
- Salt - I use fine sea salt.
- Sugar - use caster sugar or superfine sugar.
- Butter - needed to add to the batter and for cooking.
- Egg - use a room temperature egg.
- Buttermilk - this recipe includes some buttermilk with milk.
- Milk - I use semi skimmed milk for this recipe.
- Blueberries - use fresh blueberries.
How to Make Blueberry and Buttermilk Pancakes
1. To a mixing bowl add the flour, bicarbonate soda, salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 40 seconds. To another bowl, whisk together the egg, buttermilk, whole milk and melted butter and combine until smooth.
2. Pour the wet ingredients into the bowl with the dry ingredients and combine until you have a smooth batter. Fold in the blueberries then set the bowl aside for 10 minutes.
3. Place a non-stick pan on a low to medium heat and add some butter. Once the butter is slightly sizzling add ¼ cup of batter to the pan. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to cook the other side. If you have space, you can cook 2 pancakes at a time.
4. Repeat the cooking process until all the batter is used up then serve with some maple or golden syrup.
Recipe Tips
- Ensure you use a non-stick pan for the best pancakes.
- Double the ingredients to make a larger batch of these pancakes.
Nutrition
Nutrition based on 1 pancake - Calories: 140kcal | Fat: 5.7g | Saturates: 3.3g | Carbs: 18.6g | Sugar: 6.3g | Fibre: 0.8g | Protein: 3.5g | Salt: 0.21g.
Storage
The pancakes can be stored in the fridge for up to 2 days. They can be reheated in the microwave.
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Blueberry and Buttermilk Pancakes
Ingredients
- 145g self-raising flour
- ¼ teaspoon bicarbonate soda
- ½ teaspoon salt
- 30g caster sugar
- 15g butter plus 30g more for cooking
- 1 medium egg
- 100ml buttermilk
- 45ml semi skimmed milk
- 60g blueberries
Instructions
- To a mixing bowl add the flour, bicarbonate soda, salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 40 seconds. To another bowl, whisk together the egg, buttermilk, whole milk and melted butter and combine until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and combine until you have a smooth batter. Fold in the blueberries then set the bowl aside for 10 minutes.
- Place a non-stick pan on a low to medium heat and add some butter. Once the butter is slightly sizzling add ¼ cup of batter to the pan. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to cook the other side. If you have space, you can cook 2 pancakes at a time.
- Repeat the cooking process until all the batter is used up then serve with some maple or golden syrup.
Anna says