Best 15 Blueberry Buttermilk Pancakes Recipes

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Indulge in a delightful culinary journey with our tantalizing blueberry buttermilk pancakes, where fluffy, golden pancakes are adorned with plump, juicy blueberries and kissed with a hint of tangy buttermilk. These pancakes are not just a breakfast staple; they are an experience that will tantalize your taste buds and leave you craving more. Dive into the heart of our recipes and discover the secrets to creating these perfect pancakes, from the ideal ratio of buttermilk to flour for a light and airy texture to the art of achieving that golden-brown hue. Explore variations like our protein-packed buckwheat blueberry pancakes, where nutty buckwheat flour adds a wholesome twist, or our vegan blueberry buttermilk pancakes, crafted with plant-based ingredients for a guilt-free indulgence.

Here are our top 15 tried and tested recipes!

OATMEAL BUTTERMILK BLUEBERRY PANCAKES



Oatmeal Buttermilk Blueberry Pancakes image

These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.

Provided by Martha Rose Shulman

Categories     easy

Time 1h20m

Yield A dozen pancakes

Number Of Ingredients 13

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

Steps:

  • Combine the milk and rolled oats in a bowl, and set aside.
  • Sift together the flours, baking powder, baking soda, sugar and salt.
  • In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  • Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  • If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  • Serve hot with a small amount of butter and maple syrup.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup.

Steps:

  • In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  • Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
  • Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
  • Serve with a dollop of whipped cream and maple syrup.

Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams

BUTTERMILK BLUEBERRY PANCAKES



Buttermilk Blueberry Pancakes image

Here's my recipe for classic blueberry pancakes-light as a feather and bursting with flavor! -Ann Moran, Islesford, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 large eggs, room temperature, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Optional: Butter and maple syrup

Steps:

  • In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.

DAD'S BLUEBERRY BUTTERMILK PANCAKES



Dad's Blueberry Buttermilk Pancakes image

My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. -Gabrielle Short, Pleasant Hill, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes.

Number Of Ingredients 13

1 cup all-purpose flour
3 tablespoons cornmeal
3 tablespoons quick-cooking oats
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash ground nutmeg
1 large egg
1-1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Steps:

  • In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

Nutrition Facts : Calories 332 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein.

BLUEBERRY BUTTERMILK OATMEAL PANCAKES



Blueberry Buttermilk Oatmeal Pancakes image

DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.

Provided by LAURIE

Categories     Breakfast

Time 13m

Yield 12 pancakes

Number Of Ingredients 9

1 1/4 cups old-fashioned oatmeal (not instant)
2 cups buttermilk
2 eggs, beaten
1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2-2 cups blueberries (fresh or frozen)

Steps:

  • Mix oatmeal and buttermilk.
  • Add eggs.
  • Combine dry ingredients separately.
  • Add to the oatmeal mixture.
  • Stir in the butter.
  • Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
  • Cook on hot greased griddle until bubbles show through.
  • Flip and cook on other side until golden brown.

BLUEBERRY-FLAX BUTTERMILK PANCAKES



Blueberry-Flax Buttermilk Pancakes image

Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 11

1 1/2 cups all-purpose flour (spooned and leveled)
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted, plus more for skillet and serving
1 cup fresh or frozen blueberries
Maple syrup, for serving

Steps:

  • In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
  • Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.

Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 14 g, Protein 18 g, SaturatedFat 3 g

THE BEST BLUEBERRY BUTTERMILK PANCAKES



The Best Blueberry Buttermilk Pancakes image

I am such a sucker for visuals. I saw these pancakes being made on a cooking show this morning (Cookworks), dashed out to buy fresh blueberries, and made these for dinner tonight. They did not disappoint! Try them; they're delicious!

Provided by Lennie

Categories     Breakfast

Time 26m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (at room temperature)
2 cups buttermilk
1/4 cup melted unsalted butter (allowed to cool down)
1 cup blueberries (fresh or frozen)

Steps:

  • Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
  • In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
  • After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
  • Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
  • Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
  • For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
  • I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
  • Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
  • Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.

BUTTERMILK BLUEBERRY OAT FLOUR PANCAKES



Buttermilk Blueberry Oat Flour Pancakes image

For a delightful and easy breakfast, look no further than our gluten-free buttermilk blueberry pancakes. With toasted walnuts, fresh blueberries and sweet syrup, this combination makes breakfast extra special.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 5

Number Of Ingredients 14

1 1/2 cups fresh blueberries
1/2 cup pure maple syrup
2 teaspoons cornstarch
1 tablespoon water
1 2/3 cups Gold Medal™ Gluten Free Oat Flour
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/3 cups buttermilk
2 tablespoons butter, melted
3/4 cup chopped, toasted walnuts
2/3 cup fresh blueberries

Steps:

  • In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
  • In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
  • Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
  • For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
  • Serve pancakes with warm blueberry syrup.

Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 55 mg, Fat 3, Fiber 5 g, Protein 11 g, SaturatedFat 5 g, ServingSize 2 Pancakes and About 1/4 Cup Syrup, Sodium 460 mg, Sugar 32 g, TransFat 0 g

BANANA BLUEBERRY BUTTERMILK PANCAKES



Banana Blueberry Buttermilk Pancakes image

These are delicious! Light and fluffy with banana's and bluerries cooked right in. This recipe works fine without the fruit if you don't have any on hand. Serve warm with butter and maple syrup! Yum!

Provided by cherylf

Categories     Breakfast

Time 20m

Yield 8 pancakes, 2-4 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons honey
1/2 teaspoon vanilla extract
1 egg
1 cup buttermilk
3 tablespoons melted butter
1/2 cup mashed ripe banana
1/2 cup fresh blueberries

Steps:

  • Wisk flour, baking powder, baking soda and salt together. Set aside. Lightly beat egg and add honey, vanilla extract, buttermilk and melted butter. Lightly fold in banana. Pour wet mixture in to dry ingredients. Wisk only until combined. Lumps are okay. Don't overmix or pancakes will be tough. Using a small amount of oil or butter in skillet pour out about 1/4 cup batter and drop 3 or 4 blueberries (or to your taste) on top. Flip when bubbles appear.

SIMPLE BLUEBERRY BUTTERMILK PANCAKES



Simple Blueberry Buttermilk Pancakes image

Buttermilk makes these pancakes, recipe courtesy of Lillian Achilles of Portland, Texas, especially scrumptious. If you prefer, omit the blueberries and serve the pancakes topped with sliced bananas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 25m

Number Of Ingredients 11

1 1/4 cups all-purpose flour (spooned and leveled)
2 tablespoons light-brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup low-fat buttermilk
1/2 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional)
1 1/2 cups blueberries
Maple syrup, for serving

Steps:

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
  • Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
  • Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired

Nutrition Facts : Calories 326 g, Fat 10 g, Fiber 2 g, Protein 11 g

THE BEST BUTTERMILK BLUEBERRY PANCAKES



The Best Buttermilk Blueberry Pancakes image

Provided by Joanna Pruess

Categories     breakfast, side dish

Time 15m

Yield Between 18 and 22 four-inch pancakes

Number Of Ingredients 9

2 cups sifted unleavened cake flour
4 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
2 full cups frozen blueberries
Butter for greasing griddle or skillet

Steps:

  • In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
  • In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
  • Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
  • Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 175 milligrams, Sugar 3 grams, TransFat 0 grams

BLUEBERRY FLAX BUTTERMILK PANCAKES RECIPE - (4.2/5)



Blueberry Flax Buttermilk Pancakes Recipe - (4.2/5) image

Provided by á-175897

Number Of Ingredients 11

1 1/2 cups all-purpose flour, spooned and leveled
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted, plus more for skillet and serving
1 cup fresh or frozen blueberries
Maple syrup, for serving

Steps:

  • In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened. Batter should have some lumps; do not overmix. Fold in blueberries. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter, makes about 12. Wipe skillet clean between batches and lower heat if necessary. Serve with butter and syrup.

GLUTEN-FREE BLUEBERRY BUTTERMILK PANCAKES



Gluten-Free Blueberry Buttermilk Pancakes image

These gluten-free blueberry buttermilk pancakes are so delicious and super moist, the texture and flavors are a symphony in your mouth. Another reason to sing on Sunday mornings. Serve with real butter and lots of real maple syrup.

Provided by hornel

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 12

Number Of Ingredients 12

1 cup gluten-free all-purpose baking flour
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1 teaspoon gluten-free baking powder
1 teaspoon gluten-free baking soda
½ teaspoon salt
1 cup buttermilk
1 cup plain yogurt
1 large egg
1 ½ cups fresh blueberries
1 ½ tablespoons unsalted butter, melted
2 teaspoons butter, or as needed

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; whisk to blend.
  • Mix buttermilk, yogurt, and egg together in a separate bowl. Add to flour mixture and stir until just blended but still lumpy. Gently mix in blueberries and melted butter.
  • Heat a griddle or large nonstick skillet over medium heat. Spread a thin coating of butter over the griddle and let melt. Drop batter by heaping tablespoonfuls onto the griddle, spacing apart, working in batches. Cook until pancakes are brown on the bottom and bubbles form on top, about 3 minutes. Turn over and cook until bottoms are brown and pancakes are cooked through, 2 to 3 minutes.
  • Transfer pancakes to a cookie sheet and place, uncovered, in the preheated oven. Repeat with remaining batter, adding more butter to the griddle as needed.

Nutrition Facts : Calories 108.6 calories, Carbohydrate 17 g, Cholesterol 23.1 mg, Fat 3.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 295.1 mg, Sugar 6.9 g

BUTTERMILK BLUEBERRY PANCAKES



Buttermilk Blueberry Pancakes image

Fluffy buttermilk blueberry pancakes make for the perfect Sunday brunch. This recipe was adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 10

2 cups flour (spooned and leveled)
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon fine salt
2 large eggs, beaten
2 cups whole milk
1/2 cup (1 stick) unsalted butter, melted
1 cup blueberries, plus more for serving
Vegetable oil, for griddle
Maple syrup, for serving

Steps:

  • Preheat oven to 200 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in flour mixture and add eggs, milk, and butter; mix together gently (there will be lumps). Gently fold in blueberries.
  • Lightly oil a griddle or large skillet and heat over medium. Add batter to griddle by the 1/4-cupful, leaving space in between. Cook until bubbles form on surface, then flip and cook 1 minute. Transfer pancakes to a platter; keep warm in oven. Repeat with more oil and remaining batter (makes about 20). Serve with maple syrup and more blueberries.

Nutrition Facts : Calories 415 g, Fat 20 g, Fiber 2 g, Protein 9 g, SaturatedFat 12 g

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

I found this recipe on Martha's website and added the cinnamon and vanilla. You can omit the blueberries if you want.

Provided by Janie Marie

Categories     Breakfast

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 tablespoon cinnamon
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 tsp for griddle
1/2 tablespoon vanilla
1 cup fresh blueberries

Steps:

  • Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in medium bowl. Add beaten eggs, buttermilk, and 4 tablespoons butter and vanilla, whisk to combine. Batter should have small to medium lumps. Fold in blueberries.
  • Use pastry brush to brush 1/2 teaspoons butter onto griddle. Use 4 ounce ladel (1/2 cup) to pour batter on griddle. Cook for about 2 1/2 minutes each side.

Nutrition Facts : Calories 240, Fat 7.9, SaturatedFat 4.4, Cholesterol 64.2, Sodium 477.2, Carbohydrate 35, Fiber 1.6, Sugar 9.7, Protein 7

Tips:

1. Use Fresh or Frozen Blueberries: Use fresh or frozen blueberries for the best flavor and texture. If using frozen blueberries, thaw them before adding them to the batter. 2. Follow the Correct Measurements: Be precise with your measurements to ensure the pancakes turn out perfectly. Use a kitchen scale or standardized measuring cups to get accurate results. 3. Don't Overmix the Batter: Overmixing the batter will result in tough pancakes. Mix just until the ingredients are combined and no large lumps remain. 4. Use a Hot Griddle or Pan: Make sure your griddle or pan is hot enough before pouring the batter. This will help the pancakes cook evenly and prevent sticking. 5. Be Patient When Cooking: Don't rush the cooking process. Cook the pancakes over medium heat and flip them only once. This will ensure they are cooked through and fluffy.

Conclusion:

Making delicious blueberry buttermilk pancakes is a delightful and rewarding experience. By following these tips and the detailed recipe instructions, you'll create a stack of fluffy, flavorful pancakes that will impress your family and friends. Enjoy the sweet and tangy taste of blueberries perfectly balanced with the creamy richness of buttermilk. These pancakes are not only a breakfast treat but also a culinary delight that will brighten up any mealtime. Happy cooking!

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