Buttermilk Blueberry Pancakes

Irma | mycreativekneads
by Irma | mycreativekneads
14 Pancakes
45 min

I don’t know anyone who doesn’t love buttermilk pancakes, I mean regular pancakes are great and all but the buttermilk just gives it an extra yummy flavor. Now, add blueberries to that mix and you have the best breakfast everrrrr! Honestly, I don’t eat pancakes often but when I do, the batter always has to include blueberries . I love how the blueberries fluff up when they’re cooked and when I bite into them, they’re warm, sweet and juicy. I can eat them even without syrup but I definitely prefer eating them with a warm blueberry lavender maple syrup. I love making this syrup when I make these fluffy pancakes and I even add a dollop of homemade nut butter to the mix. Can you see the love I have for butter milk blueberry pancakes 🥰

I believe the secret to fluffy pancakes are one, not to over mix the batter... lumpy batter is okay here and number two, folding in fluffy egg whites into the batter. I promise, every time I take them time to fold in the egg whites, the pancakes always come out fluffy. Try it and see for yourself! This recipe can make approximately 12 to 16 pancakes, depending on the size you make. Alright, let’s get started!

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The dry ingredients
Combing the wet and dry ingredients
Mixing the wet and dry ingredients
Folding in the egg whites
The batter after folding in the egg whites
Blueberries in every bite!
Buttermilk Blueberry Pancakes
Recipe details
  • 14  Pancakes
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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For the pancakes
  • 2 cups all-purpose flour
  • 2.5 tablespoons sugar
  • 1 tbsp baking soda
  • 1/2 teaspoon baking soda
  • 1 tsp salt
  • 2 eggs, (egg whites separated)
  • 2 1/4 cup buttermilk
  • 4 tablespoons melted butter
  • 1. 5 tsp vanilla
  • 1 cup blueberries (fresh or frozen & thawed)
  • Oil/spray or ghee for cooking
For the pancakes
Combine all dry ingredients and mix well.
In a bowl, beat the egg yolks, whisk in the buttermilk, vanilla and melted butter.
Combine wet ingredients to dry ingredients and mix until all ingredients are well incorporated, a few lumps is okay, don’t over mix. The batter will be thick.
In a separate bowl beat egg whites until fluffy and stiff peaks form.
Fold egg whites into batter, folding gently just until the egg whites are no longer visible.
At this point, you can either add the blueberries to the batter or add them to the pancakes after pouring the batter onto a skillet.
Heat a griddle or nonstick pan over medium heat and lightly coat with cooking oil/spray or ghee. Pour approximately 1/4 to 1/2 cup batter onto skillet. If adding the blueberries during cooking, add them after pouring the batter on the skillet and sporadically place approximately 8 blueberries on top of each pancake. Cook until the top surface starts to bubble around the edges then flip and cook until golden brown. Serve immediately and top with your favorite pancake toppings. Enjoy!
  • If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or white vinegar to each 1 cup of milk, stir and let sit for 5 min or less.