The Best Blueberry Buttermilk Pancakes Recipe
The best way to enjoy a weekend morning is with a plate full of blueberry buttermilk pancakes served with a delicious homemade blueberry sauce! These pancakes are so delicious and the reduced blueberry sauce is to die for. I’ve been making these pancakes for years, as a matter of fact, I first shared this recipe with you over 10 years years ago. It’s one of my husband’s favorite pancake recipes by far! They are really quick to make and I’d rather have these over oatmeal or cereal any day.
Pancakes
Dry ingredients – All purpose flour, salt, baking powder, white sugar, and baking soda. Wet ingredients – Eggs, buttermilk, and regular milk. Butter – Pick up unsalted butter and melt it down for this component of the dish. Blueberries – You can use frozen you can use fresh – you can use whatever your heart desires!
Sauce
Blueberries – I used fresh for this sauce but frozen will work just as well. Sugar – Brown sugar for this sauce but feel free to use white sugar though if you need. Lemon – We want some nice brightness in our sauce to balance out all the sweetness we’ve got going on. Vanilla – Vanilla extract is our secret weapon flavor bomb, it’ll bring out all that delicious richness of our sauce.
This simple 2-step recipe may look like a lot of work, but it’s super easy to make! The sauce comes together in just 5 minutes and the pancakes take no time to cook! Before starting the pancake batter you need to make the yummy sauce. Add the blueberries to a medium saucepan along with the brown sugar, lemon juice, and vanilla extract. Then cook everything together over medium heat for about 5 minutes or until the sauce thickens. It should coat the back of a spoon when it’s done. To make the batter, you first need to combine the wet and dry ingredients in separate bowls. To start, mix the flour, salt, baking powder, baking soda, and sugar together in a large bowl. Next, in a separate bowl mix together the eggs, buttermilk, milk, and melted butter. Now, add the wet ingredients to the dry ingredients and mix just until the batter comes together. Finally, gently fold in the fresh blueberries with a rubber spatula being careful not to pop any of them. Let’s make some pancakes! This will need to be done in batches. So it’s a good idea to preheat your oven to 200°F (93°C). That way you can place them in the oven to stay warm as you cook each batch. Now, begin by heating a large nonstick pan over medium-high heat. Then grease the pan with vegetable oil or butter. You can also use nonstick cooking spray if you prefer. Now, ladle the pancake batter onto the pan to your desired size. You can make the pancakes as big or small as you like. Then once the air bubbles in the batter start to bubble up to the surface in the middle of the pancakes use a flat spatula to flip them over. This normally takes about 2 minutes and once they are flipped the other side usually only takes about a minute to finish cooking. Once the pancakes are ready, drizzle them with the warm blueberry sauce and serve with a side of Air Fryer Bacon if you like.
The Magic Is In The Sauce
This reduced blueberry sauce is going to be your new favorite condiment, I can guarantee it already. It’s delicious, nutritious, quick, and easy to boot. Don’t believe me? Well I guess the only thing you can do is try it out over these tender, fluffy, pillowy little pancakes.
Why Buttermilk?
The buttermilk plays a very important role in these pancakes. First of all, the it will add complexity and depth to your pancakes. It’s what makes them even softer than usual. It’ll help us achieve those perfectly golden pancakes with a little bounce.
How To Make Your Own Buttermilk
If you can’t find any at the store, or you didn’t feel like buying some just for this recipe, fear not! You can make your own buttermilk quite easily with just regular milk and something acidic. Just take 1 cup of regular milk and mix in either 1 tablespoon of white vinegar or fresh lemon juice. Let it stand for 15 minutes before incorporating.
What Else Can I Use My Blueberry Sauce On?
This sauce goes great on everything, believe me when I say that! When have I ever led you astray? That’s right, never, and I’m not about to start today.
Poured over any flavor ice cream French toast Waffles Yogurt or parfaits Cheesecake Angel food cake
Leftovers
You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.
Freezer
To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1½ minutes, or until heated through.
Sauce
Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week, if you don’t gobble it down by then!
More Delicious Pancake Recipes To Try
Sheet Pan Pancakes The Best Buttermilk Pancakes Lemon Blueberry and Ricotta Pancakes Dutch Baby Pancake Healthy Whole Wheat and Oats Pumpkin Pancakes Japanese Pancakes Pancake Muffins
