Blueberry Buttermilk Pancakes Recipe
Blueberry pancakes shouldn’t skimp on the blueberries. Here, instead of throwing the blueberries into the batter, we sprinkle them on each pancake as it cooks, so that every pancake is created equal.
Game plan: Both fresh and frozen blueberries work well here, but if you’re using frozen, don’t defrost the berries or they’ll make a soggy, streaky mess in the batter. Also, don’t try mixing the frozen blueberries directly into the batter; that will cause it to chill and clump.
To freeze fresh blueberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month.
This recipe was featured as part of our story on freezing summer fruits.
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
- Vegetable oil
- 2 cups fresh or frozen blueberries
- Butter and maple syrup, for serving
- Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet on the rack.
- Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.
- Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.
- Add the buttermilk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain, about 20 strokes. (The batter will be lumpy.) Let rest for 5 minutes.
- Heat a large frying pan, seasoned cast iron skillet, or griddle over medium heat for about 4 minutes. Test to see if the pan is hot enough by sprinkling a few drops of water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. When the pan is ready, use a paper towel to coat it with a thin film of vegetable oil.
- Ladle the batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes, leaving at least 1 inch in between. Evenly sprinkle each pancake with 1/4 cup (for 6-inch pancakes) or 2 tablespoons (for 4-inch ones) of the blueberries. Cook until little bubbles appear on the pancakes’ surface and the bottoms are golden brown, about 3 to 4 minutes. Flip and cook the second side until the bottoms are golden brown, about 2 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, oiling the pan as necessary. Serve with butter and maple syrup.