If you like blueberries, you will love these Blueberry Buttermilk Pancakes. Serve them with maple syrup or double the blueberry flavor by adding the delectable Blueberry Sauce.
Did you know that pancakes freeze well? I make a large batch and freeze them then reheat them for 3-4 minutes in my toaster oven. Tastes like fresh-made pancakes!
Blueberry Buttermilk Pancakes
Ingredients:
1¼ cup flour
2½ tsp baking powder
½ tsp soda
¼ tsp salt
2½ tbsp sugar
¼ tsp cinnamon
2 eggs
2 cups buttermilk
3 tbsp melted butter
1 tsp vanilla
1 cup blueberries, fresh or frozen
Method:
Assemble ingredients.
Whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.
Whisk eggs, buttermilk, melted butter, and vanilla together.
Make well in dry ingredients. Pour liquid ingredients into the well. Stir just until flour is combined into the liquid ingredients. Batter will be lumpy.
Gently fold in the blueberries.
Melt apx. 2-3 tsp butter in frypan. Using ¼ measuring cup, add batter to frying pan. Cook over medium-high heat until top of pancakes lose their glossiness and bubbles appear in the batter. Flip pancakes over and cook for 2-3 minutes longer. Add butter each time you add batter to the frying pan to ensure they don’t stick.
Serve hot with maple syrup or blueberry sauce (recipe follows).
Yield: 10-12 pancakes, depending on size
Blueberry Sauce
Ingredients:
1¼ cups blueberries
3 tbsp sugar
⅛ tsp cinnamon
Pinch salt
¾ tsp grated orange rind
1½ tsp lemon juice
2½ tbsp orange juice
Scant 1 tbsp cornstarch
1 tbsp maple syrup
½ tsp vanilla
Method:
Assemble ingredients.
In medium saucepan, combine blueberries, sugar, cinnamon, salt, grated orange rind, lemon juice, and one-half of the orange juice. Cook over medium-high heat just until mixture starts to boil then reduce heat to low and cook for about 5 minutes, stirring frequently.
Whisk cornstarch and the remaining half of the orange juice together until smooth.
Add about 2 tsp of the hot berry mixture to the cornstarch to temper it. Add the warm cornstarch mixture to the blueberries and stir gently to blend. Simmer, stirring frequently, for 4-5 minutes or until desired thickness.
Stir in maple syrup and vanilla. Simmer for 2-3 minutes.
Serve warm over pancakes.
Yield: Apx. 1 cup
Blueberry Buttermilk Pancakes
Ingredients
Pancakes
- 1¼ cup flour
- 2½ tsp baking powder
- ½ tsp soda
- ¼ tsp salt
- 2½ tbsp sugar
- ¼ tsp cinnamon
- 2 eggs
- 2 cups buttermilk
- 3 tbsp melted butter
- 1 tsp vanilla
- 1 cup blueberries, fresh or frozen
Blueberry Sauce
- 1¼ cups blueberries
- 3 tbsp sugar
- ⅛ tsp cinnamon
- Pinch salt
- ¾ tsp grated orange rind
- 1½ tsp lemon juice
- 2½ tbsp orange juice
- Scant 1 tbsp cornstarch
- 1 tbsp maple syrup
- ½ tsp vanilla
Instructions
- Pancakes: Whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon. Make well in center of dry ingredients.
- Whisk eggs, buttermilk, melted butter, and vanilla together. Pour into well in dry ingredients. Stir just until flour is combined into wet ingredients. Batter will be lumpy.
- Gently fold in the blueberries.
- Melt apx. 2-3 tsp butter in frypan. Using ¼ cup measure, add batter to frying pan. Cook over medium-high heat until top of pancake loses its glossiness and bubbles appear in the batter. Flip pancake over and cook for 2-3 minutes longer. Serve hot with maple syrup or blueberry sauce (recipe follows).
Blueberry Sauce: In medium saucepan, combine blueberries, sugar, cinnamon, salt, grated orange rind, lemon juice, and one-half of the orange juice. Cook over medium-high heat just until mixture starts to boil then reduce heat to low and cook for about 5 minutes, stirring frequently.
Whisk cornstarch into remaining half of the orange juice until smooth. Add about 2 tsp of the hot berry mixture to the cornstarch to temper it. Add the warm cornstarch mixture to the blueberries and stir gently to blend. Simmer, stirring frequently, for 4-5 minutes or until desired thickness. Stir in maple syrup and vanilla. Simmer for 2-3 minutes. Serve warm over pancakes. Yield: Apx. 1 cup
Recipe Notes
Yield: 10-12 pancakes, depending on size
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