Blueberry pancakes made with buttermilk, and loaded with blueberries!
Learn how to make blueberry pancakes that are light and fluffy, and don’t turn purple on you.
So easy, the perfect pancake breakfast.
Elise Bauer
Blueberry Buttermilk Pancakes
Raise your hand high if you love blueberry pancakes!
Just resist the urge to over mix the batter.
Let there be lumps.
Elise Bauer
Blueberry Pancakes That Aren’t Purple
A final tip.
She likes to add them individually to each pancake once the batter is poured out onto the griddle.
This way you might space them out well and they don’t turn your blueberry pancakes blue.
Elise Bauer
Updated from the recipe archive.
First posted in 2005.
Don’t have buttermilk?
Elise Bauer
Or you could mix in 1/4 cup of plain yogurt with 1/4 cup of milk.
In a separate bowl, whisk the eggs, then whisk in the milk, and buttermilk.
Pour the wet ingredients into the dry ingredients and combine, using a wooden spoon.
Elise Bauer
Mix only until the batter just comes together.
Stir in the melted butter.
The mixture should be a little lumpy.
Elise Bauer
A lumpy batter makes fluffy pancakes.
Placing the blueberries into the pancakes while they are cooking will help keep them from bleeding.
Heat a griddle or large pan on medium to medium high heat.
(A large cast iron pan works great for cooking pancakes.)
Oil the pan with either a little butter or vegetable oil.
After a minute, peek under one for doneness.
When golden or darker golden brown, they are done.
Note that cooking the second side takes only about half as long as the first side.
And the second side doesn’t brown as evenly as the first side.
Serve with butter,maple syrup, and extra blueberries.
