Why You’ll Love this Buttermilk Blueberry Pancakes Recipe
Whether you’re looking for a delightful breakfast or a comforting brunch treat, you’ll love this Buttermilk Blueberry Pancakes recipe.
I can’t get enough of these fluffy pancakes bursting with juicy blueberries. The buttermilk adds a tangy richness that elevates each bite, making them incredibly satisfying.
Plus, they’re quick to whip up, perfect for busy mornings or lazy weekends. I often find myself enjoying them with a drizzle of maple syrup and a pat of butter, but you can customize them to your taste.
Trust me, once you try these pancakes, you’ll be hooked!
Ingredients of Buttermilk Blueberry Pancakes
When it comes to whipping up a batch of Buttermilk Blueberry Pancakes, having the right ingredients is key. You want to make sure that your pancakes are fluffy, flavorful, and packed with those delicious, juicy blueberries. Luckily, the list isn’t too long, and most of these ingredients are pantry staples. Let’s gather everything you’ll need to get started on this delightful breakfast treat.
Here’s what you’ll need:
- 1 cup whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil
- 1 cup fresh blueberries (or frozen if that’s what you have on hand)
Now, before you rush off to the kitchen, let’s talk about a few considerations regarding these ingredients. If you’re like me, you might sometimes find yourself staring into the depths of your pantry, wondering if you really need to run to the store for that one thing.
If you don’t have buttermilk, don’t sweat it. You can easily make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for about five minutes. It’s a game changer!
And feel free to mix and match your flours; if you only have all-purpose flour, that will work just fine too. Just remember, the whole wheat flour gives a lovely nuttiness that pairs perfectly with the sweetness of the blueberries.
How to Make Buttermilk Blueberry Pancakes
Making Buttermilk Blueberry Pancakes is a delightful experience, and it all starts with a bit of prep. First, you’ll want to grab your mixing bowls and preheat your griddle because nobody likes waiting around for pancakes to cook.
While that griddle is heating up, sift together 1 cup of whole wheat flour, 1/2 cup of unbleached all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 tablespoon of sugar, and a pinch of salt (1/4 teaspoon) in one bowl. This step is key; it helps to guarantee your pancakes will be fluffy and light. Trust me, no one wants dense pancakes that could double as coasters.
In another bowl, whisk together 2 large eggs, then pour in 1 1/2 cups of buttermilk. Give it a good stir until well mixed. Add in 1 teaspoon of vanilla extract and 3 tablespoons of canola oil, whisking it all together like you’re preparing a potion for the most magical breakfast.
Now, here comes the fun part: pour your flour mixture into the wet ingredients and give it a quick stir. Just remember, it’s okay if there are a few lumps. Over-beating is a pancake sin, and we definitely don’t want to end up with rubbery discs.
Once your batter is ready, it’s time to hit that griddle. If it looks a bit dry, don’t hesitate to spray it with some cooking spray. Then, drop the batter onto the griddle in half-ladlefuls—about three to four tablespoons each.
Sprinkle six or seven blueberries on top of each pancake; they’re like little gems waiting to burst with flavor. Cook for about two to three minutes until you see bubbles forming on the surface. When the edges start looking a bit dry, it’s time to flip. Cook for another 30 seconds or so until they’re beautifully browned.
Keep going until all your batter is cooked, and soon you’ll have a stack of fluffy pancakes ready to slather with butter and drizzle with maple syrup. It’s breakfast bliss, right in your own kitchen.
Buttermilk Blueberry Pancakes Substitutions & Variations
If you’re looking to mix things up, there are plenty of substitutions and variations you can try with buttermilk blueberry pancakes.
For a healthier twist, swap half of the all-purpose flour for oat flour or almond flour. You can also experiment with different fruits, like diced strawberries or raspberries.
If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice as a quick substitute.
Want a vegan option? Use plant-based milk and replace the eggs with flaxseed meal.
These tweaks not only enhance flavor but also keep breakfast exciting and fresh!
What to Serve with Buttermilk Blueberry Pancakes
Buttermilk blueberry pancakes are a delightful breakfast treat, and pairing them with the right sides can elevate your meal.
I love serving them with crispy bacon or sausage for that perfect sweet and savory balance. Fresh fruit, like sliced strawberries or bananas, adds a rejuvenating touch that complements the pancakes beautifully.
For a bit of indulgence, a dollop of whipped cream or a sprinkle of powdered sugar can make them feel extra special. And don’t forget the maple syrup; it’s a must!
With these delicious accompaniments, my pancake breakfast becomes a truly satisfying and memorable experience.
Additional Tips & Notes
Serving buttermilk blueberry pancakes with crispy bacon or fresh fruit enhances the overall experience, but there are a few extra tips that can take your pancakes to the next level.
First, use fresh blueberries for the best flavor, but frozen works too—just don’t thaw them. For fluffier pancakes, let the batter rest for about 10 minutes before cooking.
If you want a hint of spice, add a pinch of cinnamon to the dry ingredients. Finally, don’t forget to keep your pancakes warm in a low oven while cooking the rest.
Enjoy experimenting with toppings like whipped cream or nut butter!