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Blueberry Buttermilk Pancakes Recipe

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This blueberry buttermilk pancakes recipe have stood the test of time – light and fluffy, simple and delicious, weekend brunch is calling!

A tasty buttermilk recipe that is simple to make and quick to cook, everyone will finish their plates with these delicious and simple buttermilk pancakes with blueberries.

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I love a good, hearty, pantry staple breakfast that is easy to whip up on the weekends. This Blueberry Buttermilk Pancake recipe is perfect for a quick and delicious breakfast. Skip the pancake mix, and make these simple mouthwatering pancakes for your next weekend brunch. This family favorite recipe will have everyone reaching for seconds!

These Blueberry Buttermilk Pancakes Are:

  • Fluffy
  • Airy
  • Light
  • Flavorful
  • Not-too-sweet
  • Ready in about 15 minutes
  • Great to serve as a brunch entree or for a pancake bar
 
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Brett loves pancakes, so these are a regular staple on our weekend brunch menu. I love how quick and simple they are to make, and how delicious they are to eat. And let me tell you, these were devoured in record time. I made these with frozen blueberries and served with some Canadian maple syrup. And they were absolutely perfect.

Cozy Vegetarian Brunch Recipes for the WIN!

These easy buttermilk pancakes are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. These pancakes are also great for having company over for a holiday brunch as well.

Ready in under 30 minutes, these pancakes are simple to get on the table, and they will go fast!  You can see all my breakfast and brunch recipes.

Ingredients for Berry Buttermilk Pancakes

See the recipe card below for full ingredient amounts and recipe instructions!

  • All Purpose Flour: I like to use all purpose flour because it has a great flavor and consistency. I use it in all my recipes! 
  • Blueberries: You can use fresh, frozen, or dried… whatever you have on hand!
  • Sugar: I used a white granulated, which is inexpensive to keep around the pantry.
  • Baking Soda
  • Buttermilk: you can use fresh buttermilk or this great powdered buttermilk. For a vegan version, just substitute your favorite plant-based milk in this recipe.  Oat milk or coconut milk would taste amazing!
  • Fine Grain Salt: I like to use a fine ground sea salt for when I bake – this Celtic sea salt is a favorite on our homestead.
  • Milk: you can use any variety that you would drink. I prefer almond milk, which Silk has a  shelf-stable version that lasts up to a year in the pantry!
healthy blueberry pancakes with buttermilk or vegan version with almond milk or coconut milk from scratch breakfast recipes

One of the BEST Pantry Staple Breakfasts

This blueberry buttermilk pancake recipe is a fantastic pantry-staple breakfast!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

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How Do I Make These Blueberry Buttermilk Pancakes?

  1. Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
  2. Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
  3. Stack, drizzle with maple syrup, and serve with fresh fruit!
 
I feel like buttermilk is a super old-school ingredient. It’s not used too much in contemporary recipes that I’ve seen – aside from pancakes and batter for frying. That being said, it was well worth the purchase to get some fresh buttermilk from the store OR this amazing powdered buttermilk which lasts for years in your cupboard. It gives these pancakes a delicious je ne sais quoa that regular pancakes don’t have. Sweet and savory, the buttermilk is the perfect touch.
 

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Other Simple Brunch Recipes You’ll Love

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Share These Buttermilk Blueberry Pancakes!

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Blueberry Buttermilk Pancakes

Kelly Jensen
These blueberry buttermilk pancakes have stood the test of time – light and fluffy, simple and delicious, weekend brunch is calling!  
5 from 5 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast
Cuisine American
Servings 14 pancakes
Calories 118 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 tablespoon baking soda
  • 1/4 teaspoon Sea Salt
  • 1 cup buttermilk
  • 1 cup regular milk
  • 1 cup blueberries fresh, frozen, or dried

Instructions
 

  • Mix all ingredients in a bowl adding the blueberries last, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
  • Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
  • Stack, drizzle with maple syrup, and serve with fresh fruit!

Nutrition

Calories: 118kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 334mgPotassium: 83mgFiber: 1gSugar: 6gVitamin A: 70IUVitamin C: 1mgCalcium: 95mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Breakfast, Fall Recipes, Favorites, Pantry Recipes, The Herbeevore Recipes, Vegetarian Recipes

2 Comments

  1. Pingback:Berry Compote for Pancakes, Waffles, & French Toast

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