Go Back
–+ servings
stack of blueberry pancakes with butter and maple syrup

Blueberry Buttermilk Pancakes

Print Recipe
Fluffy buttermilk pancakes filled with fresh blueberries and a hint of cinnamon.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 (4-inch) pancakes
Calories 161
Author Annalise Sandberg

Ingredients

  • 1 ½ cups all-purpose flour (195 grams)
  • ½ cup whole wheat flour , or more all-purpose flour (65 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 cups buttermilk , well-shaken
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter , melted
  • 1 dry pint fresh or frozen blueberries

Instructions

  • In a large bowl, combine the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Gently fold in the blueberries.
  • Preheat a skillet over medium heat and grease with butter or oil. Pour ¼-½ cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
  • Serve immediately or keep warm in a 200°F oven until ready to serve.
  • Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.

Notes

Recipe adapted from our favorite buttermilk pancake recipe.

Nutrition

Calories: 161kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 197mg | Potassium: 202mg | Fiber: 1g | Sugar: 6g | Vitamin A: 224IU | Vitamin C: 0.01mg | Calcium: 99mg | Iron: 1mg