Blueberry Buttermilk Pancakes
User Reviews
5
Blueberry Buttermilk Pancakes
Description
Blueberry Buttermilk Pancakes blend a mix of all-purpose and cake flour for a delicately soft crumb. Buttermilk and vanilla yogurt contribute a subtle tanginess, promoting lift through chemical leavening agents like baking soda and baking powder. The fresh blueberries sprinkled onto each pancake add natural sweetness and a soft, juicy texture contrast. Cooking on medium heat allows the pancakes to develop a golden crust without burning and ensures the centers cook through properly. The batter is mixed gently to maintain tenderness, and flipping only once prevents toughness. Served hot, these pancakes make a flavorful, balanced option for morning meals.
Following the instructions carefully, pancake batter is portioned into rounds on a buttered griddle, dotted with blueberries, then cooked until bubbles form and edges dry before flipping. The gentle cooking technique preserves the fluffy interior. The slight vanilla note from the yogurt enhances the overall flavor, complementing the berries without overpowering. This recipe shows how combining specific flours and dairy ingredients achieves moist pancakes with a tender crumb and pleasing texture.
These pancakes are well-suited for a weekend breakfast or a special brunch, enjoyed plain or topped with syrup or additional fruit. They deliver a moderate sweetness and moistness, with the occasional burst of fresh berries adding freshness. Adjusting heat and careful mixing make this a reliable method for consistently soft pancakes with lightly crisped edges.
Use cake flour or a homemade substitute (all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch) to keep pancakes tender and fluffy.Buttermilk and vanilla yogurt contribute acidity that reacts with leavening agents for height and light texture.Avoid overmixing the batter to prevent tough, rubbery pancakes; lumps are acceptable.Cook pancakes over medium heat and flip only once for best texture and even cooking.Fresh or frozen blueberries can be used according to availability.
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 granulated sugar white
- 2 2/3 cups buttermilk
- 2 egg
- 1/2 cup vanilla yogurt I use vanilla Greek yogurt
- 1 1/2 cups blueberries fresh
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
- Use cake flour or a homemade substitute (all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch) to keep pancakes tender and fluffy.
- Buttermilk and vanilla yogurt contribute acidity that reacts with leavening agents for height and light texture.
- Avoid overmixing the batter to prevent tough, rubbery pancakes; lumps are acceptable.
- Cook pancakes over medium heat and flip only once for best texture and even cooking.
- Fresh or frozen blueberries can be used according to availability.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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