Who doesn’t love buttermilk blueberry pancakes, especially on national blueberry pancake day?! This recipe is so quick and easy to mix up you will be enjoying your pancakes in no time.
Making the buttermilk blueberry pancake batter
Start by whisking the flour, sugar, baking powder and baking soda in a medium or large mixing bowl. Next add the buttermilk, melted butter, lightly beaten egg and vanilla and mix until just combined. Finally fold in the blueberries and bam, the mixture is done! How easy is that?
Cooking the pancakes
Heating your pan to the right temperature is key to cooking the perfect pancake. You want the pan to be hot, but not so hot that it scorches the pancake. I like to start heating the pan when I start making the batter.
Heat the pan over a medium heat. It will take longer to reach the desired temperature than if you blast it on high, but you also have less risk of the skillet getting too hot which will burn your cakes.
You will know the pan is the right temperature if you can drop a little water on it and it sizzles, but does not evaporate right away. If the water doesn’t sizzle the pan is not hot enough. If the water disappears right away, the pan is too hot and needs to cool down before adding the batter.
Once the pan is at the correct temperature turn the heat down to medium-low. Add a tablespoon of butter to the pan and evenly distribute across the pan surface as it melts. The butter will stop the batter from sticking and also add extra flavor.
Add heaped 1/4 cups of batter to the pan. When bubbles appear on the surface of the dough it is time to flip them. Do not press the pancake down as this will take away from their fluffiness. Repeat the buttering process for each new batch.
But I don’t have buttermilk!
Buttermilk is not such a common household staple (at least not here in California) so you may not have any on hand. Do not panic! You can still enjoy these tasty pancakes by making your own buttermilk! Lauren from Tastes Better from Scratch offers four ways to make your own buttermilk here.
I am a fan of the vinegar and milk option and often use it as a buttermilk substitute. In fact, my Apple and Cinnamon Pancakes call for this combo in the recipe rather than actual buttermilk.
Buttermilk Blueberry Pancakes
These thick and fluffy buttermilk blueberry pancakes are so quick and easy to mix up, you will be enjoying your pancake breakfast in no time.
- Preheat pan over medium heat
- Whisk flour, sugar, baking powder and baking soda in a large bowl
- Add buttermilk, butter, egg and vanilla and stir until just combined
- Fold in blueberries
- Turn heat on pan down to medium-low and grease pan generously with butter
- Add pancake batter in heaped 1/4 cups to greased pan
- When bubbles appear on the surface of the batter flip the pancake and continue to cook until no raw dough appears on the center edge
- Repeat with remaining batter, greasing the pan with butter between each batch
Do not overheat the pan or your pancakes will burn on the outside and not cook on the inside
Buttermilk can be substituted for 3/4 cup of whole milk mixed with 1 tablespoon of white vinegar left to sit for 5 minutes