Blueberry Buttermilk Pancakes

The first recipe that I want to share is for Blueberry Buttermilk Pancakes. The blueberries have just ripened here this week, and it is such a delight to be able to pick them in the morning for breakfast.

This is also the very first recipe that my kids learned how to make, measuring, mixing the batter, and standing on chairs at the stove to flip the pancakes.  We started making these about 25 years ago from a recipe I saw in Bon Appetit.  They are easy to make and we never tire of them!

I like to add the blueberries after the pancakes are on the griddle rather than mixing them into the batter.  These pancakes are also very good without the berries, or with other additions, like bananas or raspberries.

Blueberry Buttermilk Pancakes

Mix these dry ingredients together in a medium-sized bowl:

1  cups flour
2 Tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large bowl, whisk together the wet ingredients:

1 cup buttermilk
2 Tablespoons melted butter
1 egg

Gently fold flour mixture into buttermilk.  Do not overmix; the batter should have pea-sized lumps.

Have ready 1/2 cup or more of blueberries to add while cooking.

Heat griddle or a frying pan at a medium heat setting and melt a little butter on on the surface.  Spoon out a ladle-full of pancake batter for each pancake, making them about 4″ around, or whatever size you like.  Place blueberries into each round of pancake batter, and let the pancakes cook until bubbles form and begin to pop.

Lift an edge to check whether they are ready to turn, and flip with a spatula when they are light brown.   Cook until the second side is golden brown.

Serve with (real) maple syrup!

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2 Responses to Blueberry Buttermilk Pancakes

  1. Maria says:

    …and of course these make the perfect camping breakfast!!

    • Diane says:

      Maria, you are the first to leave a comment on my blog! Yes, these blueberry pancakes are great to have for a camping breakfast, cooked on a cast-iron griddle over a camp stove outdoors.

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