Blueberry & Buttermilk Pancakes Recipe

Blueberry & Buttermilk Pancakes

These are my pancakes of choice generally, light, fluffy, sweet & they have a bit more about them than the usual Crepe style pancake us Brits usually go for!

Here I've put blueberries in them, but in truth you could put any kind of berry or maybe banana if you fancied in replacement of the blueberries.

If you really wanted to splurge out, rather than just serving with extra fresh blueberries and maple syrup you could serve with a whole mixture of blueberries, strawberries, bananas and some crispy bacon!

I hope you enjoy them as much as i do!

P.s If i was you i would do this entire recipe and cook way more than you need and the following mornings you can just pop them in the microwave for a quick treat breakfast!!

Blueberry & Buttermilk Pancakes

Serves 8 (15-16 Pancakes)

  • 60g Butter, Melted
  • 280g Plain Flour
  • 2tsp Baking Powder
  • 1tsp Baking Soda
  • 3tbsp Caster Sugar
  • 1tsp Salt
  • 480ml Buttermilk
  • 2 Eggs
  • 1tsp Vanilla Extract
  • 200g Blueberries
  1. Melt the butter & set aside to cool.
  2. Mix together the flour, baking powder, baking soda, sugar & salt in a large bowl.
  3. In a jug, whisk together the buttermilk, eggs & the vanilla extract.
  4. Add the liquid to the dry mix & start mixing together lightly. Mix with a  folding action, some lumps aren't a bad thing this case, so don't worry about mixing this too much!
  5. Once the dry and wet ingredients are combined, drizzle in the slightly cooled butter & fold the mixture until well mixed.
  6. Put the mixture in the fridge for at least 20 minutes, this allows the butter to set & bubbles to to form in your mix.
  7. Place a heavy bottomed frying pan over a medium heat.
  8. Spoon one dessert spoon of batter per pancake & spread it gently into a circular shape (the batter will spread out naturally, so keep this in mind)
  9. Sprinkle as many blueberries as you want into the top of the uncooked batter and cook the pancake for roughly 4-5 minutes.
  10. When you can see air bubbles forming on the top of the pancakes & the edges starting to brown, you're ready to flip the pancakes.
  11. Flip the pancakes and cook for another 5 minutes on the other side or until nicely browned.
  12. Serve with maple syrup, a touch of butter and any remaining blueberries.

Note: I always end up with a little buttermilk remaining, rather then putting it in the fridge to eventually be thrown away, mix it with a little honey or maple syrup and pour them over your pancakes too!