Studded with fresh blueberries, these fluffy, fruity pancakes are made with the tanginess of buttermilk to produce one epic breakfast!
I have what you’d call a “yellow thumb.” I take care of lots of different houseplants, and I even keep a vegetable garden with some success, but every now and then, a plant just dies on me, and no amount of pleading with it (or Google) will save the poor thing. Most recently, my blueberry bush died. His name was Michael Bluebé. I shouldn’t take Michael’s passing personally, because blueberry bushes are finicky plants. They want soil that’s slightly acidic, and I had no scientific way to test the pH of his soil when I transplanted him. He probably also hated the desert climate, but the thing about big-box home improvement stores is that they’ll sell you any plant, even if it will immediately die in your climate. How heartless, right?
When I bought the blueberry bush, I had this idea that I was going to have a plentiful harvest of blueberries all summer and that at least a pound of them were going to end up in buttermilk pancakes on some idyllic Sunday morning. I don’t know everything, but I do know there’s nothing more “Sunday morning” than blueberry pancakes.
It’s an idyllic Sunday morning where I’m at, so in honor of Michael Bluebé, let’s make those pancakes. It doesn’t matter if the blueberries aren’t as fresh as this morning’s dew, because the fluffy pancake batter will envelop them in a warm hug, melting them into delicious pockets of blueberry jam. A simple pat of butter is typically all I need to dress a stack of flapjacks, but I always serve maple syrup alongside a plate of these fluffy, fruity pancakes, because a touch of maple pushes them into restaurant breakfast territory. You and your whole family will love them!
Are These Buttermilk Blueberry Pancakes Healthy?
Pancakes are more of an occasional weekend morning indulgence than a healthy meal, but this buttermilk blueberry pancake recipe has a few healthy elements. For starters, this recipe uses whole-wheat flour, which contains more fiber, B vitamins, and other nutrients than all-purpose white flour, and blueberries are rich in antioxidants, fiber, and vitamins C and K. This recipe also uses buttermilk and butter, which (surprise!) are both high in saturated fat and calories; but buttermilk does have some upsides, including some protein content and probiotics (for most buttermilk, anyway).
Overall, these pancakes aren’t exactly a low-calorie breakfast, but they do provide some protein and nutrients and can be enjoyed in moderation by people on many different types of diets.
Fun With Pancakes
Pancakes are an act of creativity in my house, so it’s rare that I serve a stack of identical pancakes. I’m always throwing some extras into the batter, making smiley faces out of chopped walnuts, or using cookie cutters in the pan to make weird pancake shapes. If you want a side of fun with your pancakes, here are some ideas.
- Turn your pancakes different colors: We’re using blueberries in this recipe, so the natural color here would be the beautiful blue-violet color inside the berry. You can mash up a few very ripe blueberries in a bowl, then mix them into your pancake batter for a batch of pretty pancakes. You can do the same with strawberries for pink pancakes, or use food dye for any color you like.
- Add some mashed banana for more sweetness: Mash up half of a ripe banana and add it to the batter for a lovely natural sweetness!
- Use more fruit: Blueberries are great, but mix them with chopped strawberries, raspberries, and/or blackberries for even more fruity flavor.
- Mix in some lemon Stilton: I admit, this is a weird one, but if you’re in a trusting mood, try it. Lemon Stilton is a tangy dessert-like cheese, and a small amount of it cut into bits and added to the pancakes with the blueberries is absolute heaven.
- Add some chocolate: The classic chocolate chip pancake can coexist with the blueberry pancake! Put them together for a tasty treat.
- Add nuts: Chopped walnuts or pecans are my favorites in pancakes, but you can also add almonds, hazelnuts, cashews, or any other nut you enjoy.
How Do I Store Leftovers?
Store leftover pancakes in an airtight container after letting them cool completely. They should keep in the fridge for up to 3 days. If you stack them, you may want to put a piece of parchment paper between each one to prevent them from sticking together. You can also freeze them. To freeze, layer them in a freezer-safe bag or container with parchment paper between each pancake, squeeze the air out if using a bag, and store in the freezer for up to 3 months. To reheat, use the microwave or toaster oven.
Serving Suggestions
Cooking up a feast for brunch? As good as your pancakes are sure to be, you’ll probably want to whip up a few more dishes, like this Blueberry Oatmeal With Cheesecake Swirl. It keeps the blueberry theme going strong and tastes so good, you’ll think it’s a dessert. Want to provide something more substantial? Look to this Low-Carb Keto Breakfast Casserole With Sausage or this Sausage Hash Brown Casserole. I also love a quiche for brunch! Try Ina Garten’s Quiche or this unique Puff Pastry Quiche.
Ingredients
- 1 cup whole-wheat flour
- 2 tablespoons organic raw sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg preferably free-range
- ¾ cup buttermilk
- 2 tablespoons unsalted butter melted, plus more for greasing the pan
- 1 cup fresh blueberries washed and dried
- Pure maple syrup for serving (optional)
Instructions
- In a large mixing bowl, sift together the whole-wheat flour, raw sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and then whisk your buttermilk and melted butter until well combined. Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Preheat a nonstick skillet over medium heat. Grease the surface with a bit of butter. Pour ¼ cup of batter onto the hot skillet for each pancake. Add a handful of blueberries onto each pancake.
- Cook the pancakes until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes carefully and cook for an additional 1-2 minutes. Serve the pancakes hot with maple syrup, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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