Buttermilk Blueberry Pancakes Recipe

4.5 9 7
Publisher Photo

Buttermilk Blueberry Pancakes Recipe

Read Reviews
4.5 9 7
Publisher Photo
Here's the classic blueberry pancake— light as a feather and bursting with flavor!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen blueberries
  • Butter, optional
  • Syrup, optional

Directions

In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes.
Originally published as Buttermilk Blueberry Pancakes in Bountiful Harvest Cookbook 1994, p80

Nutritional Facts

2 each: 250 calories, 5g fat (1g saturated fat), 74mg cholesterol, 322mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 9g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen blueberries
  • Butter, optional
  • Syrup, optional
  1. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes.
Originally published as Buttermilk Blueberry Pancakes in Bountiful Harvest Cookbook 1994, p80

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Reviews forButtermilk Blueberry Pancakes

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MY REVIEW
LPHJKitchen User ID: 7521213 253587
Reviewed Sep. 3, 2016

"This was a HUGE winner for us. These cooked up nicely - light and fluffy. A couple changes I made - I used my all-purpose gluten-free flour blend and used olive oil instead of canola. Very simple and delicious!"

MY REVIEW
MarineMom_texas User ID: 31788 252891
Reviewed Aug. 19, 2016

"Excellent. Might use a few more blueberries for the pancakes. Almost did not have enough. Absolutely delicious and we will have again. I highly recommend this recipe.

Volunteer Field Editor"

MY REVIEW
DeAnna2077 User ID: 1501556 45786
Reviewed Feb. 21, 2013

"Very good. Love the blueberries!"

MY REVIEW
kayakbabe1 User ID: 1292154 44273
Reviewed Jul. 24, 2011

"2.5 stars; a mediocre recipe. It would be fluffier if the eggs whites were whipped before folding into the batter. The taste of okay."

MY REVIEW
LollisMommy User ID: 4268194 40431
Reviewed Jun. 7, 2011

"Waste of time and ingredients. Batter was way too thin. I will not be using this recipe again."

MY REVIEW
vicki8528 User ID: 4376566 44468
Reviewed May. 28, 2011

"We make these all the time, my family loves them!!! I make the batter and drop frozen blueberries on top on the griddle since not everyone in my family likes the blueberries...they are awesome!!"

MY REVIEW
roxannelorae User ID: 4650271 13990
Reviewed Aug. 1, 2010

"did not turn our light and fluffy."

MY REVIEW
danielleylee User ID: 4484886 44266
Reviewed Jun. 13, 2010

"Light and fluffy ! Will make again!!! I used frozen blueberries worked out fine!"

MY REVIEW
Karanic2 User ID: 3130116 19961
Reviewed Feb. 28, 2010

"Very good- light smooth texture. Both my 2 year old and my husband asked me to make it again!"

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