Blueberry Buttermilk Pancakes
User Reviews
5.0
18 reviews
Excellent
Blueberry Buttermilk Pancakes
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This Blueberry Buttermilk Pancakes recipe makes the BEST fluffy pancakes! Thick and fluffy homemade pancakes are loaded with fresh, juicy blueberries for a simply amazing breakfast. They're easy to make and will have everyone asking for more!
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Ingredients
- 2 cups all purpose flour
- 1 cup cake flour see notes
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 Tablespoons white granulated sugar
- 2 2/3 cups buttermilk
- 2 eggs
- 1/2 cup vanilla yogurt I use vanilla Greek yogurt
- 1 1/2 cups fresh blueberries
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Instructions
- Combine all purpose flour, cake flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Whisk together the buttermilk, eggs, and vanilla yogurt in a separate medium sized bowl. Stir the wet ingredients into the dry ingredients until no large lumps remain.
- Heat a large skillet or griddle to medium heat and melt a pat of butter. Use a 1/3 measuring cup to scoop pancake batter onto the hot pan, spreading the batter into 4-5 inch circles. Sprinkle each pancake with blueberries.
- Allow the pancakes to cook until edges are dry and bubbles begin to form before flipping. Allow each side to become golden brown.
Notes
- Cake flour makes the pancakes nice and fluffy. If you don’t have cake flour on hand, replace it with regular all-purpose flour minus ¼ cup. The combination of cake and all purpose flour is similar to using a pastry flour and makes the pancakes tender and fluffy.
- You can also easily make your own cake flour. Measure out one cup of all purpose flour and then remove 2 Tablespoons from it. Replace it with 2 Tablespoons of cornstarch and sift. Now you have homemade cake flour!
- Fresh or frozen blueberries can be used to make your blueberry buttermilk pancakes.
- Buttermilk and Greek yogurt give the pancakes height and a light, tender texture. The acidity in the buttermilk and yogurt reacts with the baking soda and baking powder to create delicious fluffy pancakes.
- If you don’t have any Greek yogurt on hand, you can use regular yogurt instead. I do like to use vanilla yogurt for a little extra flavor, but plain yogurt will work, too.
- Don't overmix the batter. Overmixing can cause your pancakes to become tough and rubbery. Mix the dry and wet ingredients just until they are combined, leaving some lumps in the batter.
- Cook over medium heat. Blueberry buttermilk pancakes cook best over medium heat. High heat can cause them to burn on the outside while remaining uncooked in the middle.
- Flip only once. Resist the temptation to flip your pancakes more than once! Flipping them multiple times can make them tough.
Nutrition Information
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Calories
142kcal
(7%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
25mg
(8%)
Sodium
270mg
(11%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
107IU
(2%)
Vitamin C
1mg
(1%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 270mg | 11% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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