Get the Recipe: Buttermilk Blueberry Pancakes
Delicious thick buttermilk blueberry pancakes that are always perfect. Be sure to cook over medium-low heat (low and slow). You can use fresh or frozen blueberries.
Ingredients
For batter:
- 1 1/3 cups all-purpose flour, spooned and levelled
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 - 1/3 cup white sugar, to taste
- 1 large egg
- 1 cup milk, buttermilk or soured milk, *see Notes below for how to sour milk
- 3 Tablespoons melted butter, cooled slightly or vegetable oil
- 1/2 teaspoon vanilla
For topping and cooking:
- 1 - 1/2 cups frozen or fresh blueberries
- Additional butter or oil, for cooking
Instructions
- Melt the 3 Tablespoons melted butter (cooled slightly or vegetable oil), if using, and allow to cool slightly.
- In a large bowl, whisk together the 1 1/3 cups all-purpose flour (spooned and levelled), 3 teaspoons baking powder, 1/2 teaspoon salt and 1/4 - 1/3 cup white sugar (to taste). In a small bowl, whisk together the 1 large egg and 1 cup milk, buttermilk or soured milk (*see Notes below for how to sour milk). Do not combine the wet and dry ingredients until your pan is hot and ready to go.
- Heat your pan for several minutes over medium-low heat.
- When you're ready to cook, make a well in the centre of the flour mixture. Pour the milk mixture into the well, then add the melted butter and 1/2 teaspoon vanilla. Quickly stir together just until mixed and the batter is still lumpy.
- Add a bit of butter or cooking oil to the pan and swirl around. Add batter in 1/4-1/3 cup to hot pan or griddle. After a few seconds, spread the batter out slightly and sprinkle the top with blueberries. Allow to cook over medium-low heat until bubbles break the top surface and the underside is golden, then flip and continue cooking until batter is cooked through. **You must cook these slowly over medium-low heat, or these thicker pancakes won't cook all the way through. Be patient with them and give them the time they need to cook.
- Will make 5-6 large pancakes.
Notes
*To make soured milk, remove 1 Tbsp of measured milk and replace it with 1 Tbsp of lemon juice. Stir and let stand for 5-10 minutes. Works best with a higher-fat milk.
Variations
For plain pancakes: Increase milk to 1 1/4 cups and reduce sugar to 2 Tbsp.
For apple pancakes: Add an extra 1/4 tsp of vanilla, 1 cup shredded apple and 1/2 tsp baking soda dissolved in 1 tsp water.
For banana pancakes: Reduce sugar to 2 Tbsp and fold in 3/4 cup mashed banana at the end of mixing the batter.
Be sure to read the notes above the recipe card for more tips on making this recipe. You will also find some pancake flavour variations above, as well.
Serving: 1serving, Calories: 228kcal, Carbohydrates: 36g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 44mg, Sodium: 275mg, Potassium: 370mg, Fiber: 1g, Sugar: 12g, Vitamin A: 305IU, Vitamin C: 2.4mg, Calcium: 167mg, Iron: 1.7mg
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