Blueberry buttermilk pancakes
These blueberry buttermilk pancakes combine the tartness of fresh blueberries with the richness of buttermilk, creating a fluffy and delicious breakfast option. Easy to make, they are perfect for both leisurely weekends and quick weekday breakfasts.
Cook time 20 min
Prep time 5 min
Ingredients:
1 cup self-raising flour1 egg
1/3 cup buttermilk
1 cup blueberries
Blueberry buttermilk pancakes are a timeless breakfast classic that combines the tartness of fresh blueberries with the rich taste of buttermilk for a delightful start to your day. These pancakes are fluffy, flavorful, and incredibly easy to make, perfect for both weekend brunches and weekday treats. Let's dive into this simple recipe and bring some extra joy to your morning meals.
Instructions:
- In a large mixing bowl, sift 1 cup of self-raising flour.
- Crack the egg into the bowl with the flour.
- Pour the 1/3 cup of buttermilk into the bowl.
- Mix all the ingredients until you achieve a smooth batter. Be careful not to over-mix, as this can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of cooking oil or butter.
- Gently fold 1 cup of blueberries into the batter.
- Pour about 1/4 cup of batter onto the preheated skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Remove the pancakes from the skillet and place them on a warmed plate.
- Repeat the process with the remaining batter, ensuring to re-grease the skillet as necessary.
- Serve the blueberry buttermilk pancakes warm with your favorite toppings such as maple syrup, additional butter, or a sprinkle of powdered sugar.
Savor the delightful combo of tart blueberries and rich buttermilk with these easy-to-make blueberry buttermilk pancakes. Whether you're making them for a leisurely brunch or a quick breakfast, this recipe is sure to impress. Enjoy your stack of fluffy pancakes with your favorite toppings and start your day with a burst of flavor.
Blueberry buttermilk pancakes FAQ:
Cook each pancake for about 2-3 minutes on one side until bubbles form and the edges begin to set, then flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Yes, you can use frozen blueberries. However, do not thaw them beforehand to maintain the pancake's texture; simply add them directly to the batter.
Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
A standard non-stick skillet or griddle works well, ideally around 10-12 inches in diameter, allowing enough space to cook multiple pancakes at once without crowding.
Substitute buttermilk with a dairy-free alternative, such as almond milk mixed with a teaspoon of vinegar or lemon juice to mimic buttermilk's acidity.
Tips:
- For an extra fluffy texture, make sure not to overmix the batter. A few lumps are perfectly fine.
- Preheat your griddle or frying pan over medium heat before pouring the batter to ensure even cooking.
- Use fresh blueberries for the best flavor, but if you use frozen ones, make sure they are well-drained and lightly coated in flour to prevent them from sinking in the batter.
- Keep cooked pancakes warm in a low oven (about 200°F or 93°C) while you cook the rest of the batter.
- Serve with a dollop of butter and a drizzle of maple syrup or honey for added sweetness.
Nutrition per serving
4 ServingsCalories 180kcal
Protein 6g
Carbohydrates 33g
Fiber 2.02g
Sugar 3.86g
Fat 2.01g
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