The Best Blueberry Buttermilk Pancakes Recipes

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BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 tablespoon sugar
1 cup fresh or thawed frozen blueberries
2 cups buttermilk (well shaken before measuring)
2 large eggs
Grated zest of 1 lemon
Vegetable oil, for cooking
Unsalted butter and pure maple syrup, for serving

Steps:

  • Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
  • Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.

THE BEST BLUEBERRY BUTTERMILK PANCAKES



The Best Blueberry Buttermilk Pancakes image

I am such a sucker for visuals. I saw these pancakes being made on a cooking show this morning (Cookworks), dashed out to buy fresh blueberries, and made these for dinner tonight. They did not disappoint! Try them; they're delicious!

Provided by Lennie

Categories     Breakfast

Time 26m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (at room temperature)
2 cups buttermilk
1/4 cup melted unsalted butter (allowed to cool down)
1 cup blueberries (fresh or frozen)

Steps:

  • Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
  • In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
  • After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
  • Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
  • Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
  • For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
  • I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
  • Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
  • Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.

BUTTERMILK BLUEBERRY PANCAKES



Buttermilk Blueberry Pancakes image

Here's my recipe for classic blueberry pancakes-light as a feather and bursting with flavor! -Ann Moran, Islesford, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 large eggs, room temperature, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Optional: Butter and maple syrup

Steps:

  • In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.

PERFECT BUTTERMILK PANCAKES



Perfect Buttermilk Pancakes image

Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Provided by Alison Roman

Categories     breakfast, brunch, pancakes, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan

Steps:

  • Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

DAD'S BLUEBERRY BUTTERMILK PANCAKES



Dad's Blueberry Buttermilk Pancakes image

My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. -Gabrielle Short, Pleasant Hill, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes.

Number Of Ingredients 13

1 cup all-purpose flour
3 tablespoons cornmeal
3 tablespoons quick-cooking oats
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash ground nutmeg
1 large egg
1-1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Steps:

  • In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

Nutrition Facts : Calories 332 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein.

MOM'S OATMEAL BLUEBERRY PANCAKES



Mom's Oatmeal Blueberry Pancakes image

These pancakes were a regular feature on Sunday mornings when I was growing up. They're still the best I've ever had. Buttermilk pancakes with oatmeal and blueberries.

Provided by steviewonderbread

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 ½ cups rolled oats
½ cup all-purpose flour
2 teaspoons white sugar
¼ teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 eggs
2 cups buttermilk
1 cup frozen blueberries

Steps:

  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
  • Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 45.7 g, Cholesterol 97.9 mg, Fat 5.9 g, Fiber 4.5 g, Protein 13 g, SaturatedFat 1.8 g, Sodium 905.3 mg, Sugar 11.8 g

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup.

Steps:

  • In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  • Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
  • Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
  • Serve with a dollop of whipped cream and maple syrup.

Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup.

Steps:

  • In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  • Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
  • Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
  • Serve with a dollop of whipped cream and maple syrup.

Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams

MY BEST BLUEBERRY BUTTERMILK PANCAKES



My Best Blueberry Buttermilk Pancakes image

Make and share this My Best Blueberry Buttermilk Pancakes recipe from Food.com.

Provided by Wildflour

Categories     Breakfast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 large egg
1 cup flour
1 cup buttermilk
1 1/2 cups blueberries
2 tablespoons vegetable oil
1 tablespoon light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
  • Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
  • Fold in whole berries.
  • Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
  • Serve with softened butter and warm maple syrup.
  • Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
  • *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.

Nutrition Facts : Calories 353.9, Fat 12.1, SaturatedFat 2.2, Cholesterol 73.8, Sodium 1311, Carbohydrate 51.8, Fiber 3, Sugar 16, Protein 9.7

THE BEST BUTTERMILK BLUEBERRY PANCAKES



The Best Buttermilk Blueberry Pancakes image

Provided by Joanna Pruess

Categories     breakfast, side dish

Time 15m

Yield Between 18 and 22 four-inch pancakes

Number Of Ingredients 9

2 cups sifted unleavened cake flour
4 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
2 full cups frozen blueberries
Butter for greasing griddle or skillet

Steps:

  • In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
  • In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
  • Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
  • Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 175 milligrams, Sugar 3 grams, TransFat 0 grams

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BEST EVER FLUFFY BLUEBERRY BUTTERMILK PANCAKES - THE KIWI COUNTRY …
2016-06-24 Add the egg, buttermilk & vanilla and whisk together. In a medium sized mixing bowl add the flour, sugar, baking powder, baking soda and salt and whisk together. Pour the wet ingredients into the dry ingredients and whisk together until just combined. Gently fold through the blueberries. Heat a pan over a medium heat.
From thekiwicountrygirl.com


THE BEST BLUEBERRY PANCAKES RECIPE - DINNER, THEN DESSERT
2022-04-28 Blueberry sauce: To make a blueberry sauce combine 2 cups fresh or frozen blueberries, ½ cup water, ½ cup sugar, and 2 tablespoons lemon juice in a saucepan over medium heat. Bring the mixture to a boil. Combine 2 tablespoons of cornstarch with 1 tablespoon water. Add the cornstarch slurry into the sauce and mix slowly until it thickens.
From dinnerthendessert.com


FLUFFIEST BLUEBERRY PANCAKES RECIPE - PINCH OF YUM
2019-06-07 Whisk the egg, milk, and melted butter into the dry ingredients until just combined. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust). Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick).
From pinchofyum.com


SHEET PAN BUTTERMILK BLUEBERRY PANCAKES | REYNOLDS BRANDS
For optional Whipped Cream: Pour well-chilled heavy cream into a large measuring cup or mixing bowl. Add in the powdered sugar and vanilla extract. Whisk on medium to high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream …
From reynoldsbrands.com


BEST BLUEBERRY BUTTERMILK PANCAKES - I HEART NAPTIME
2019-05-13 Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next add in the …
From iheartnaptime.net


BLUEBERRY PANCAKES WITH BLUEBERRY-MAPLE SYRUP - ONCE UPON A CHEF
2021-08-04 Step 2: Make the Pancakes. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk to combine. In another bowl, beat the eggs. Add the buttermilk and melted butter. Whisk to combine. Add the wet ingredients to the dry and whisk until just combined. The batter will be thick and a bit lumpy.
From onceuponachef.com


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