Blueberry Buttermilk Pancakes | CookOS

Blueberry Buttermilk Pancakes

Name: Blueberry Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter (plus more for greasing); 1 cup fresh or frozen blueberries (if frozen, don't thaw); Maple syrup and butter, for serving

These blueberry buttermilk pancakes deliver a soft, fluffy interior with bursts of juicy berries throughout, balanced by the subtle tang of buttermilk that prevents them from tasting overly sweet.

🌍American 🥗Vegetarian 🏷️Fluffy 🏷️Blueberry 🏷️Buttermilk 🏷️Pancakes Breakfast

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Total

25 min

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Yummly Recipes

Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for greasing)
1 cup fresh or frozen blueberries (if frozen, don't thaw)
Maple syrup and butter, for serving

10 Ingredients

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Instructions

1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2
In a separate bowl, mix buttermilk, egg, and melted butter until smooth.
3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix!
4
Gently fold in the blueberries.
5
Preheat a skillet or griddle over medium heat and lightly grease with butter.
6
Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown.
7
Serve hot with maple syrup and extra butter if desired.

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Tips & Notes

Pro tips

Don't overmix the batter—stir until ingredients are just combined. Lumps are fine; overmixing develops gluten and makes pancakes tough.
Use medium or medium-low heat. High heat burns the outside before the inside cooks through; too low yields pale, dense pancakes.
Fold blueberries in gently at the very end to distribute evenly and minimize color bleeding into the batter.
Let the griddle preheat fully and test with a drop of water; it should sizzle immediately. This ensures golden exteriors and fluffy interiors.

Substitutions

All-purpose flour → whole wheat flour (use 3/4 cup all-purpose + 1/4 cup whole wheat for lighter texture)
Granulated sugar → honey or maple syrup (reduce buttermilk by 1–2 tablespoons to compensate for added liquid)
Fresh blueberries → raspberries or diced strawberries (adjust cook time slightly as raspberries release more liquid)

Storage & make-ahead

Cool pancakes completely, stack with parchment between layers, and refrigerate up to 3 days or freeze up to 2 months. Reheat in a toaster or 350°F oven until warm.