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Fluffy Blueberry Buttermilk Pancakes

Recipes »  Breakfast  »  Pancakes

Try this Fluffy Blueberry Buttermilk Pancakes recipe, or contribute your own. "Pancake" and "Breads" are two of the tags cooks chose for Fluffy Blueberry Buttermilk Pancakes.

 "A very nice blueberry pancake recipe that was chosen by my nieces for their fist attempt at making pancakes. The girls had no trouble with the easy to follow instruction and only made one small tweak to the recipe. Rather than mixing the blueberries into the batter, we choose to scatter the blueberries over the individual pancakes. The girls were very happy with the results. The pancakes turned out fluffy and remarkably tasty (thanks to real buttermilk)." - sgrishka

Yield: 4 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Grains

(4.3, 3) 100% would make again (reviews)

Favorite 227 people favorited
Try Soon111 people trying soon

Fluffy Blueberry Buttermilk Pancakes
When fresh blueberries are not in season, frozen wild blueberries are a good substitute. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. photo by sgrishka Give a medal for this photo
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Verified by stevemur

Servings          
Original recipe makes 4
2 tbGranulated sugar
1/2 tsBaking soda
2 tbVegetable oil
1 tsBaking Powder
1 cFresh blueberries
1 3/4 cButtermilk
1/2 tsSalt
1 1/2 cFlour
1 Egg; beaten

Fluffy Blueberry Buttermilk Pancakes Preparation

These pancakes are miles better than any others Ive tasted. The key is the buttermilk, which makes them thick and fluffy. Be sure to stir the mixture as little as possible. Frozen blueberries can be substituted instead of fresh. Save the uncooked batter in the refrigerator for the next day if you dont eat all of these at one sitting. Sift together flour, salt, sugar, soda and baking powder. In a separate bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry ingredients, stirring as little as possible (only until combined). Stir in 1 cup of fresh blueberries. Heat griddle to 375 F. Grease lightly. Pour 0.5 cups of batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip. SMITH@PIXIES.UNIV-LYON1.FR (EARL L. SMITH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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  • Instead of mixing the blueberries into the batter...we scattered them over the individual pancakes as they cooked. photo by sgrishka sgrishka

  • Cooking the second side takes only about half as long as the first side and doesn't brown as evenly as the first side. photo by sgrishka sgrishka

  • When fresh blueberries are not in season, frozen wild blueberries are a good substitute. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. photo by sgrishka sgrishka

    • Calories Per Serving: 347
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    Fluffy Blueberry Buttermilk Pancakes Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    These are awesome and easy pancakes. I will make them again. In fact I am making them for the second time today.
    1 years, 5 months, 4 weeks, 7 hours, 25 minutes ago
    Who needs syrup?!! These were delicious!
    2 years, 10 months, 1 weeks, 1 days, 6 hours, 28 minutes ago
    A very nice blueberry pancake recipe that was chosen by my nieces for their fist attempt at making pancakes. The girls had no trouble with the easy to follow instruction and only made one small tweak to the recipe. Rather than mixing the blueberries into the batter, we choose to scatter the blueberries over the individual pancakes. The girls were very happy with the results. The pancakes turned out fluffy and remarkably tasty (thanks to real buttermilk).
    3 years, 8 months, 3 weeks, 6 days, 20 hours, 42 minutes ago

    Tags

    1. Breads
    2. Pancake
    3. Blueberries
    4. Blueberries
    5. Butter
    6. Milk
    7. Grains

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