Blueberry Buttermilk Pancakes

These pancakes came out really nice and fluffy. They were delicious with or without syrup. I made 1 1/2 batches and that was way too many for 3 of us. They warmed up nicely the next morning though so they did not go to waste.

Blueberry Buttermilk Pancakes


  • 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 eggs (at room temperature)
  • 2 cups buttermilk
  • 1/4 cup melted unsalted butter
  • 1 cup blueberries, fresh or frozen (thawed)
  1. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  2. Beat the eggs with the buttermilk and the melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix.
  3. Heat butter in a skillet over medium heat. Spoon 1/3 cup of the batter onto the skillet and sprinkle the top with some of the blueberries.  Cook for 2 to 3 minutes on each side.
The last step to this recipe puzzled me. It took a lot more time to add the blueberries to one side of the pancakes once they were on the griddle. After doing the first batch the way the original recipe stated, I decided to just dump the blueberries in the batter and fold them in being careful not to over-mix the batter — otherwise the pancakes don’t come out fluffy.
Other than that — the pancakes were delicious!
The original recipe can be found at the Food Network. Click here to see it.
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