Rolling in with another amazing recipe for Blueberry Buttermilk Pancakes for babies, toddlers and adults before the weekend!
Table of Contents
Why I Love This Recipe
Poppy's love for pancakes runs deep! We make these Banana Pancakes (which to be fair, is a very loose interpretation of a pancake considering the ingredients) multiple times a week! The recipe below is a little bit more substantial and we're equally as obsessed! The buttermilk makes these extra moist and they're delish when drizzled with a little bit of great quality maple syrup. Make them this weekend - use any kind of berries you want - you won't be disappointed.
Ingredients & Substitutions
- All Purpose Flour
- Baking Powder
- Kosher Salt
- Unsalted Butter
- Buttermilk
- Eggs
- Agave
- Blueberries
- Maple Syrup for serving
*For a full list of ingredients and instructions please see recipe card below.
How to Make Blueberry Buttermilk Pancakes
Step 1: In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
Step 2: Whisk the flour, baking soda and salt in a bowl.
Step 3: Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
Step 4: Heat a large pan or griddle on medium heat and grease with butter. Pour about ¼ cup of the pancake mixture onto the griddle and top with 3-4 blueberries. Cook for 2-3 minutes on each side.
Step 5: Remove and transfer to a clean plate and repeat with the remaining batter. Serve with maple syrup.
How to Store Blueberry Buttermilk Pancakes
You can store leftover pancake batter in the fridge tightly wrapped for up to two days. Cooked pancakes can also be refrigerated in an airtight container for about 5-6 days.
How to Freeze Blueberry Buttermilk Pancakes
These also freeze well and can be stored for up to 2 months.
Tips & Tricks
Making ahead? Freeze in a single layer on parchment paper, then you can store in a bag without them sticking together.
FAQs
What can I substitute for agave?
Honey works! If you do not have agave, add an equal amount of honey.
Can I use frozen blueberries?
You sure can!
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Blueberry Buttermilk Pancakes
Ingredients
- 1 ⅓ cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 ¼ cup buttermilk
- 2 eggs whisked
- 2 tablespoons agave (or honey)
- 6 ounces blueberries (almost 1 cup)
- good quality maple syrup for serving
Instructions
- Whisk the flour, baking soda and salt in a bowl.
- In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
- Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
- Heat a large pan or griddle on medium heat and grease with butter. Pour about ¼ cup of the pancake mixture onto the griddle and top with 3-4 blueberries. Cook for 2-3 minutes on each side. Remove and transfer to a clean plate and repeat with the remaining batter.
- Serve with maple syrup.
Super fluffy and delicious! I did have to make a substitution...I used non-fat plain Greek yogurt thinned with low-fat milk to "make" 1-1/4 cups buttermilk.