FRESH BLUEBERRY BUTTERMILK PANCAKES

Fresh Blueberry Buttermilk Pancakes

With all of the craziness going on right now, everyone around here has just been feeling blue...so I thought I'd try to make the best of the situation!  It's time for some comfort food...something retro...something that will make your both your eyes and your tummy happy! 

​The fresh blueberries have been UNBELIEVABLY big and sweet this season - don't know if it is the warmer winter or what, but we've had a bumper crop of fabulous berries to work with, and I'm taking advantage of every opportunity!  And there's nothing better than a plateful of thick and warm Fresh Blueberry Buttermilk Pancakes - just busting with fresh blueberries!

Blueberry Pancakes with Blueberry Syrup & Fresh Blueberries

I know that some cooks like to stir their blueberries up in the pancake batter, but not for me!  It's really hard to have blueberries sprinkled evenly throughout your pancakes when you stir them and scoop them that way.  It's much easier to gently drop the blueberries over the top of your batter once you have it on your griddle - this also makes it easier to go "light" or "heavy" with the berries. 

​And don't waste your time with frozen or canned blueberries - they will "sauce" up too much and stain your blueberry pancake batter a sickly blue shade.  If you've ever ordered blueberry pancakes in a restaurant, you know what I mean - they usually just taste "meh......."   These, on the other hand, are gonna explode with fresh blueberry juice and flavor in your mouth like poprocks or a firecracker!  Your tastebuds will go nuts!  Use fresh whole blueberries as soon as you pick them up from the market, and you'll be in for a treat!

Blueberry Buttermilk Pancakes

Almost too pretty to eat...but they are SO GOOD!  Tender buttermilk pancakes, cooked golden on the griddle and just bursting with fresh cooked blueberries - the flavor is out of this world!

​You can drizzle with warm maple syrup or blueberry syrup, or even just slather with a shmear of butter.  Lay a few extra fresh blueberries between pancake layers for even more fresh blueberry taste!  These are a family-favorite recipe that has been handed down generation to generation!  I hope that you give these a try while the crops are young and sweet, and love them as much as we do!

​And I promise you, these will have everyone smiling - bite by delicious bite!

Old Fashioned Blueberry Buttermilk Pancakes

FRESH BLUEBERRY BUTTERMILK PANCAKES

Fresh Blueberry Buttermilk Pancakes are a delicious twist on our favorite Buttermilk Pancakes – loved by all of my blueberries lovers for a relaxing breakfast or fabulous backwards dinner!  Warm from the griddle, whipped butter and fresh blueberry sauce, these are pancake perfection!
​

Fresh Blueberry Buttermilk Pancakes

​INGREDIENTS:
2 cups (240 g) sifted all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk (room temperature)
2 large eggs (room temperature)
1 teaspoon vanilla
2 tablespoons melted butter or vegetable oil
2 cups fresh blueberries (rinsed & drained well, patted dry)
 
SERVE WITH:
Whipped Butter
Warm Blueberry Syrup
 
HOW WE MAKE THESE:

1. Remove buttermilk and eggs from fridge and allow to come to room temperature.
2. In a medium bowl, whisk together the sifted flour, sugar, baking powder, baking soda and salt; set aside.
3. In a large bowl, whisk together the buttermilk, eggs, and vanilla. 
4. Add wet ingredients to dry ingredients, a half at a time, stirring very gently until just combined.  Drizzle in melted butter and stir just until blended – the batter will be slightly lumpy.
5. Preheat griddle to 350 degrees or on stove over medium-low heat, coating griddle or pan lightly with vegetable oil. 
6. Pour ½ cup pancake batter onto hot griddle/pan, sprinkle each pancake evenly with a small handful of fresh blueberries as soon as you have poured the pancake batter on the griddle.  Cook until edges are set and bubbles start to form on top of pancake and bottom is golden.  Carefully flip and cook until other side is golden brown.
7. Serve immediately with butter, warm blueberry syrup and additional fresh blueberries.   

 
YIELD:  about 10 pancakes

Originally posted August 2012; revised May 2017; revised & reposted February 2020.

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