Go Back Email Link
–+ servings
A stack of blueberry buttermilk pancakes with a part missing.
Print Recipe
5 from 1 vote

Blueberry Buttermilk Pancakes

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

  • 2 large eggs
  • 1 3/4 cups buttermilk 425g
  • 3 tablespoons sugar 40g
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter 45g
  • 2 teaspoons lemon juice
  • zest grated from 1 lemon
  • 2 cups (250g) flour spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • clarified butter for cooking the pancakes or oil/regular butter
  • 2 cups fresh blueberries 280g

Instructions

  • In a large bowl, whisk together eggs, buttermilk, sugar, vanilla extract, melted butter, lemon juice and zest.
  • In another bowl, whisk together flour, baking powder, baking soda, and salt.
  • Sift the dry ingredients into wet ingredients (sifting is optional but it makes fluffier and lighter pancakes). Whisk until just combined. Don't overmix the batter, it should be lumpy but you should not see any streaks of flour.
  • Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan.
  • Sprinkle some blueberries on the pancakes, press them into batter.
  • Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
  • Enjoy!

Notes

  • Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
  • How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
  • Calories = 1 serving or 1/4 of the recipe. This is only an estimate!

Nutrition

Calories: 513kcal