Blueberry buttermilk pancakes
Indulge in the perfect weekend breakfast with our easy and fluffy Blueberry Buttermilk Pancakes. Made with fresh blueberries and buttermilk, these pancakes are light, delicious, and sure to make your morning special. Ideal for brunch or a delightful treat any time!
- 03 Apr 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 4 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 2.02g | 5% |
| Sugar 3.86g | 4% |
| Fat | |
| Fat 2.01g | 2% |
| Saturated 0.47g | 2% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 50mg | 9% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 3.64mg | 4% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.76mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 100mg | 3% |
| Selenium, Se 11ug | 21% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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