Blueberry Buttermilk Pancakes

I love buttermilk pancakes. As a child I loved Bisquick pancakes, and I didn’t like syrup, put a pat of butter on and I was good to go. I’m so glad I’ve grown up. Now days I’d much prefer a good homemade buttermilk pancake. They don’t take long to make, just a few minutes longer than a mix… and so much better. Throw in some blueberries and it’s close to perfection!

Sift together flour, baking powder, baking soda into a bowl. Stir in sugar. Set aside. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add the dry ingredients into the wet. Do not over-mix. Gently fold in the blueberries. Cook batter in a skillet over medium heat. Click over to Tasty Kitchen for the printable version.

Today I used frozen wild blueberries. My kids prefer wild blueberries because they are a lot smaller and for some reason that makes them more appetizing for them. I couldn’t get Lily to eat blueberry pancakes until I started using wild blueberries. Another family favorite is Huckleberry pancakes (which are also small) when we can get them from our friends in Idaho.

Sift together flour, baking soda and baking powder. Stir in the sugar. In a separate bowl, whisk together the eggs. Whisk in the buttermilk. Whisk in the melted butter. Stir in flour mixture. Do not over mix. Gently fold in blueberries. Cook in a skillet over medium heat. Serve with butter and syrup. Or for a healthy alternative, my husband loves pancakes topped with my homemade applesauce.

Look at how nice and thick they are! I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite way to enjoy pancakes, You’ll love my Waffle Iron Hash Brown Breakfast Potatoes or this Strawberry Kiwi Smoothie Bowl! Like my page on Facebook! Click here to get free recipes by email! Thanks for adding this recipe to the Healthy Living Link Party. Have you tried these with white whole wheat flour, Just curious if that will mess up the recipe,

This recipe will replace all other basic pancake recipes as the ultimate in taste and texture. These pancakes are thick, yet soft and light, with a faint vanilla-maple flavor. Preheat pancake griddle to medium heat, or about 320 degrees. Whisk together the dry ingredients in a medium bowl. Whisk together the liquid ingredients in another bowl. Whisk liquid into dry, just till combined. Pour batter by 1/3 cupfuls onto griddle. Let cook till bubbles appear, then flip and cook a minute or two longer, until golden. Buttermilk gives these pancakes a classic, wholesome flavor.

Heat a non-stick griddle to medium heat. Mix dry ingredients in a medium bowl. In a small bowl, microwave the buttermilk and milk to room temperature, about 20 seconds. Whisk in egg, butter, and vanilla. Add wet mixture to dry and whisk just until combined. Pour batter by about 1/3 cup-fulls onto heated griddle. Cook 2-3 minutes, until bottoms are golden and tops begin bubbling. Flip pancakes and cook about one more minute, till golden.

This is one of the things in our morning routine before school…making HOMEMADE Buttermilk Pankcakes. Yes, almost every morning…for the past 6 years! My little East will eat a (shorter) stack for breakfast and even some as a bedtime snack. I HAD to have buttermilk pancakes every morning while I was prego with my East. Funny how things turn out like that, right,

Now he’s a pancake fanatic! So, diving into a stack of homemade buttermilk pancakes drowning in syrup in the morning or evening…maybe you’re a “syrup dipper” like me… But making them at home only takes a few minutes! Besides, you can freeze them individually. Then pop these babies in the micro to heat up within 30 seconds and devour! There’s only a few EASY steps to making the fluffiest buttermilk pancakes in your home.

First, whisk all the dry ingredients together-flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat one egg into the buttermilk with the vanilla. Add the wet ingredients into the flour mixture. Change to a large enough spoon to gently stir with. Having a lumpy batter is a good thing! Even some tiny flour spots are okay.

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