Fluffy Blueberry Buttermilk Pancakes

Fluffy Blueberry Buttermilk Pancakes

Ready in 1 hour
5 review(s) averaging 4.4. 100% would make again

Top-ranked recipe named "Fluffy Blueberry Buttermilk Pancakes"

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Try this Fluffy Blueberry Buttermilk Pancakes recipe, or contribute your own. "Pancake" and "Breads" are two tags used to describe 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

Ingredients

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2 tb Granulated sugar
1/2 ts Baking soda
2 tb Vegetable oil
1 ts Baking Powder
1 c Fresh blueberries
1 3/4 c Buttermilk
1/2 ts Salt
1 1/2 c Flour
1 Egg; beaten

Original recipe makes 4

Servings  

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

photo by ees55 ees55

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 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The batter was pretty tasty and they turned out super puffy! Maybe a little too puffy because they took a long time to cook. The first one I made browned on the outside but needed maybe 2 more minutes to cook the inside. I added a dash of cinnamon and a splash of vanilla to the batter for some more flavor. Frozen blueberries placed on the individual pancakes seemed to work well.
ees55 11 month ago
Delicious. These pancakes are actually fluffy unlike others that claim to be. I make them with lemon syrup and they're perfect!
saljay 1 year ago
These are awesome and easy pancakes. I will make them again. In fact I am making them for the second time today.
RussellJ 3 years ago
Who needs syrup?!! These were delicious!
Nikhomemadegood 4 years 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).
sgrishka 5 years ago
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