Best Blueberry Buttermilk Pancakes

Best Blueberry Buttermilk Pancakes

We took a classic, traditional blueberry pancake recipe and truly kicked it up a notch by swirling in fresh blueberry sauce and fresh blueberries and then taking it even further with a topping of more blueberry sauce and fresh blueberries. These are the best blueberry pancakes!

Course Breakfast and Brunch Recipes

Cuisine American

Keyword easy breakfast recipes, easy brunch recipes

Prep Time 15

Cook Time 14

Total Time 29

Servings

Calories 163kcal

Author Nicole Cook

Ingredients

Blueberry Sauce

2 cups fresh blueberries chopped
¼ cup water
1 Tablespoons lemon juice
1 Tablespoons granulated sugar
Pinch salt
2 tablespoons cornstarch

For Pancakes

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 ¼ teaspoon vanilla extract
1 ¼ cups real buttermilk
4 tablespoons butter melted
½ cup fresh blueberries chopped
Fresh Blueberries for garnish

Instructions

Make up the Blueberry Sauce:

In a small pot, combine the water, lemon juice, sugar, salt and cornstarch. Whisk until smooth. Add the fresh chopped blueberries and stir together. Bring to a boil over medium heat and cook for 4-5 minutes, stirring frequently. Remove from heat and allow to cool.

Making the Pancakes:

Lightly grease your griddle and preheat.
In a large bowl, mix up the flour, salt and baking soda. Add the egg, buttermilk, vanilla extract and butter. Mix until incorporated. Do NOT overmix. Batter will be thick, lumpy and kind of puffy. Gently stir in the 1/2 cup of chopped blueberries.
Spoon the batter onto the griddle. Quickly scoop some blueberry sauce right into the center of the pancake and use a knife to swirl it around a little.
Cook for about 1-2 minutes per side or until pancakes are golden.
Serve with more blueberry sauce on top and whole blueberries.

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