Adding confectioners sugar to Easy Buttermilk Blueberry Pancakes
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5 from 2 votes

Ultimate Blueberry Buttermilk Pancakes Recipe

Homemade Ultimate Blueberry Buttermilk Pancakes are quick and easy and perfect for a Christmas breakfast or brunch or anytime you want a delicious breakfast.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast/Brunch
Cuisine: American, Southern
Keyword: pancake recipes, breakfast recipes with blueberries
Servings: 4 servings
Calories: 331kcal
Author: Sharon Rigsby

Ingredients

  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg beaten
  • 4 Tbsp vegetable or peanut oil divided
  • 1 cup fresh or frozen blueberries

Instructions

  • Combine the buttermilk, beaten egg and 2 Tbsp vegetable oil in a small bowl. Whisk to combine.
  • Combine the flour, sugar, baking powder, baking soda, and salt in a medium-size bowl and whisk to combine.
  • Add the buttermilk mixture to the dry ingredients and whisk until the batter is smooth. If you like your pancake batter a little thinner, feel free to add a little more buttermilk. Do not over-mix.
  • Heat a large skillet or griddle pan over medium heat and add 2 Tbsp vegetable oil.
  • When the oil is hot, pour about 1/4 of a cup of the batter into the pan for each pancake. Top each pancake with 4-5 blueberries. Cook the pancakes for about 2 minutes, or until bubbles appear on the surface. Flip with a pancake turner and cook for another minute or two, or until browned on the other side. Add a little more oil to the pan if necessary and repeat with the rest of the pancakes.
  • Serve immediately with confectioners sugar or syrup.

Notes

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Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 61mg | Potassium: 50mg | Fiber: 2g | Sugar: 13g | Vitamin A: 150IU | Calcium: 80mg | Iron: 1.6mg