Buttermilk Blueberry Pancakes

Indulge in the ultimate breakfast delight with these Buttermilk Blueberry Pancakes! These pancakes are a fluffy sensation with a golden exterior that promises a mouthwatering experience from the first bite. Bursting with juicy blueberries, each pancake simply melts in your mouth. Serve them warm, topped with butter and drizzled with maple syrup for a breakfast that's simply irresistible. Truly, the best pancakes I've ever made!

If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley

Ingredients You Need:

Full ingredients and recipe are in the recipe card below.

• Buttermilk (see recipe card below for substitution)

• Eggs

• Unsalted butter

• Vanilla extract

• Granulated sugar

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Blueberries, fresh or frozen

Tips for making Buttermilk Blueberry Pancakes:

1. Fresh Ingredients: Use fresh blueberries and buttermilk for the best flavor and texture.

2. Batter Consistency: Mix the pancake batter until just combined. Over-mixing can result in tough pancakes. A few lumps in the batter are okay.

3. Buttermilk Substitute: If you don't have buttermilk, you can make a substitute by adding 2 tablespoon of lemon juice or vinegar to 2 1/4 cups of milk. Let it sit for 1-2 minutes before using.

4. Fluffy Texture: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the leavening agents to activate and creates air pockets in the batter.

5. Hot Griddle: Preheat the griddle or skillet over medium heat before adding the pancake batter. A hot surface ensures even cooking and a golden exterior.

6. Blueberry Distribution: Gently fold the blueberries into the batter just before cooking, or place onto the top of each pancake after you pour the batter onto the skillet. This prevents them from bursting and ensures even distribution throughout the pancakes.

7. Perfect Flip: Wait until bubbles form on the surface of the pancake and the edges look set before flipping. Use a spatula to flip the pancakes gently to avoid deflating them.

8. Golden Brown: Cook the pancakes until they are golden brown on both sides for the best flavor and texture.

9. Serve Warm: Serve the pancakes warm with a pat of butter and a generous drizzle of maple syrup for a classic and delicious breakfast treat.

10. Variations: Feel free to customize your pancakes with additional toppings like sliced bananas, chopped nuts, or a sprinkle of cinnamon for extra flavor and texture.

How to store leftover Buttermilk Blueberry Pancakes:

1. Room Temperature: Allow the pancakes to cool completely, then store them in an airtight container or resealable plastic bag at room temperature for up to 2 days. Reheat in the microwave or toaster oven before serving.

2. Refrigerator: Place cooled pancakes in an airtight container or resealable plastic bag and store them in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet over medium heat until warmed through before serving.

3. Freezer: Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the pancakes to a freezer-safe bag or container, placing parchment paper between each pancake to prevent sticking. Store in the freezer for up to 2 months. Reheat in the microwave, toaster oven, or skillet until warmed through before serving.

4. To Serve: Reheat the pancakes until warmed through, then serve warm with a pat of butter and a generous drizzle of maple syrup. Enjoy them as a delicious breakfast or brunch treat!

---

Check out my other pancake recipes on Instagram:

Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these buttermilk blueberry pancakes!