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pancakes-with-syrup

Blueberry Pancakes

Nettie
Fluffy buttermilk blueberry pancakes with juicy berries folded right into the batter. Soft in the middle, golden on the edges, and perfect for weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Breakfast, brunch
Cuisine American
Servings 12 pancakes
Calories 161 kcal

Equipment

Ingredients
  

Dry

Wet

  • 1¾ cups buttermilk (or 1¾ cups milk + 1 Tbsp lemon juice, rested 5 min)
  • 2 large eggs
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp lemon zest Optional

Add-ins & For Cooking

  • 1½ cups fresh blueberries or frozen, unthawed
  • Butter or neutral oil for greasing the pan

Instructions
 

  • Whisk dry: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Whisk wet: In a medium bowl, whisk buttermilk, eggs, melted butter, vanilla, and lemon zest if using.
  • Combine: Pour wet mixture into dry. Gently whisk until just combined (batter will be lumpy—don’t overmix).
  • Fold in blueberries: Using a spatula, fold in fresh blueberries so they’re evenly distributed.
  • Rest batter: Let the batter sit for 10 minutes while you preheat a skillet or griddle to medium heat (about 375°F).
  • Cook pancakes: Grease the pan lightly. Pour about ¼ cup batter per pancake. Cook until bubbles form and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden and cooked through.
  • Serve: Stack pancakes, top with butter, and drizzle with maple syrup.

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.

Notes

  • Frozen berries: Fold them in straight from the freezer. Don’t thaw, or they’ll streak the batter.
  • Extra fluffy option: Add an extra tablespoon of buttermilk if batter feels too thick after resting.
  • Crisp edges: Wipe and re-grease pan lightly between batches.

Storage

  • Fridge: Store leftovers in an airtight container up to 4 days.
  • Freezer: Layer between parchment in a freezer bag for up to 2 months. Reheat in toaster or oven.

Nutrition

Serving: 2pancakesCalories: 161kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 291mgPotassium: 96mgFiber: 1gSugar: 6gVitamin A: 226IUVitamin C: 2mgCalcium: 89mgIron: 1mg
Keyword blueberry pancakes, breakfast recipes, brunch recipes, buttermilk pancakes, fluffy pancakes
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