Blueberry Buttermilk Pancakes

5 Feb

Preparation time: 20 minutes + 30 minutes cooking time | Serves: 2-3 people

There’s something wonderfully ritualistic about a weekend pancake breakfast. These homemade blueberry buttermilk pancakes are straight out of a storybook, striking the perfect balance between a light yet substantial breakfast. Each bite delivers pockets vanilla, cinnamon and blueberries that burst with flavour.

JUMP TO RECIPE →

Ingredients in my Blueberry Buttermilk Pancakes -

Pancakes require just a few basic pantry ingredients like flour, butter, eggs and sugar, but it's the little touches that really make them special.

I love adding buttermilk to my batter for the delicate tang it brings, and because it works beautifully with the baking soda to give you that perfect fluffy rise. A touch of melted butter keeps everything soft and moist from the inside out. They’re simple additions, but they’ll earn you the title of best pancake chef in town (or atleast your household).

For flavouring, I like to use vanilla essence and cinnamon. Blueberry pancakes are incredibly nostalgic for me, so I like to add them to my pancakes, but feel free to leave them out if you prefer.

While not complicated, this recipe is best saved for a lazy Sunday morning in your pyjamas, when nothing but a mix of butter and maple syrup will hit the spot.

Check out the recipe notes for substitutions and more.

Ingredients

2 cups flour
1 tbsp brown sugar
2 tsps. each baking powder + baking soda
1/2 tsp. flaky salt
1/2 tsp. ground cinnamon
2 eggs
2 cups buttermilk
1/4 cup melted butter
1 tsp. vanilla essence
Frozen blueberries (as desired)
Oil, for frying
Maple syrup, to serve

Method

Mix the dry ingredients together and set aside.
Whisk the eggs, butter, buttermilk and vanilla together till combined (the mixture might look like it’s split).
Fold in the dry and wet ingredients together.
Rest the batter for at least 30 minutes.
Heat a large frying pan on medium heat.
Brush with oil and ladle in the pancake batter. Sprinkle with frozen blueberries and wait till bubbles appear on the surface.
Flip and fry the pancakes for 2-3 minutes until evenly browned on both sides.
Serve warm with fresh berries and maple syrup.

View & share this recipe on my Instagram.

RECIPE NOTES

Swaps, Serves & Storage

Can I swap the blueberries for other berries?
You can also swap the frozen blueberries frozen raspberries, blackberries or strawberries in the pancake batter.
Can I swap the buttermilk?
The buttermilk adds a delicate tang to the pancakes and also helps with the texture. If you can’t find buttermilk, you can easily make it at home. Simply mix a tablespoon of vinegar or lemon juice in a cup of warm milk and set aside for a few minutes until slightly curdled.
What else can I serve my blueberry pancakes with?
The pancakes are great with mixed berries, Greek yoghurt, honey, peanut butter or almond butter, Nutella or melted chocolate too.
Can I freeze these pancakes?
Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag for a speedy weekend or weekday breakfast.

Tips & Tricks

Don’t overmix your pancakes - a few lumps in the batter are good. Overmixing will develop the gluten in the flour and make them tough.
Pan temperature is key - use a medium heat and brush the pan with oil between every batch for even cooking.
Cooking for a crowd? I like to keep my cooked pancakes wrapped in a clean tea towel until I’ve finished the batter.
Resting the batter - Resting pancake batter allows the flour to soak up the liquid, resulting in a lighter, airier pancake. This crucial step gives you that perfect fluffy texture that makes these pancakes special. If you're pressed for time, you can skip this step, but those 30 minutes make a noticeable difference.