Name: Blueberry Buttermilk Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 1/4 cups all-purpose flour; 3/4 cup dark brown sugar; 3 teaspoons baking powder; 2 teaspoons cinnamon; 1 pinch salt; 2 cups buttermilk; 1 teaspoon vanilla extract; 3 whole eggs (whites separated from yolks); 1 cup blueberries (plus additional for serving); 1 tablespoon butter (for the griddle, plus additional for serving); maple syrup (for serving)

It’s a long weekend at the Suznovich house! I love it when Marc has off two days in a row. That meant that I was going to be a pancake making queen for two days of brunch. It’s well documented that I make pancakes every weekend and I wanted to make a really special version for the holiday. That’s where these silky, fluffy and amazing blueberry buttermilk pancakes came in! I put together the batter the night before to make the morning even easier and more leisurely.

There were two factors in the batter that made these blueberry buttermilk pancakes the airiest and silkiest pancakes I have ever made. First, the acidity in the buttermilk reacted with the baking powder to make them puff up gorgeously. The second was separating out my egg whites and whipping them up before folding them in. — There were two factors in the batter that made these blueberry buttermilk pancakes the airiest and silkiest pancakes I have ever made. First, the acidity in the buttermilk reacted with the baking powder to make them puff up gorgeously. The second was separating out my egg whites and whipping them up into fluffy clouds before folding them in.

Letting the batter sit overnight allowed the gluten in the flour relax to make the blueberry buttermilk pancakes ridiculously tender! It also meant I didn't have to measure things and think before I had coffee. In the morning I just had to cook them off in batches on my beloved electric griddle! — Letting the batter sit overnight allowed the gluten in the flour relax to make the blueberry buttermilk pancakes ridiculously tender! It also meant I didn’t have to measure things and think before I had coffee. In the morning I just had to cook them off in batches on my beloved electric griddle!

When I flipped the blueberry buttermilk pancakes over, it was like watching magic. They puffed up immensely the second they touched the heat. The science behind cooking and baking never ceases to amaze me! It took about 4 minutes on each side to cook the pancakes perfectly.

I served the blueberry buttermilk pancakes as I cooked them with a pat of butter on top, extra blueberries and lots of syrup! With the size that I made mine we ended up with 24, so we had lots of leftovers. Hello breakfast for dinner this week! These babies were so special to enjoy the leisurely holiday weekend with my hubby. Hope you all enjoy, and Happy 4th of July!! xoxo

3.5 from 2 votes

Blueberry Buttermilk Pancakes

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

These blueberry buttermilk pancakes are fluffy brunch perfection! The buttermilk gives them so much flavor and a fantastic mouthfeel.

Course: Breakfast

Keyword: Blueberry Buttermilk Pancakes, Pancakes

Servings: 4

Calories: 486 kcal

Author: Jeanie and Lulu's Kitchen

Ingredients

2 1/4 cups all-purpose flour
3/4 cup dark brown sugar
3 teaspoons baking powder
2 teaspoons cinnamon
1 pinch salt
2 cups buttermilk
1 teaspoon vanilla extract
3 whole eggs whites separated from yolks
1 cup blueberries plus additional for serving
1 tablespoon butter for the griddle, plus additional for serving
maple syrup for serving

Instructions

Whisk the flour, brown sugar, baking powder, cinnamon and salt together in a large mixing bowl. Whisk the buttermilk, vanilla and egg yolks together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together until it is a smooth and really thick batter. Take the egg whites and use a hand mixer to whip them up until they form stiff peaks and are like fluffy clouds. Use a spatula to gently fold the egg whites and blueberries into the batter. Cover the bowl and refrigerate the batter overnight to let it rest.
In the morning, pre-heat an electric griddle to 350 or a griddle pan over medium high heat. Grease the griddle with the butter. Cook off the batter in batches, making whatever sized pancakes you desire. They take about 4 minutes on each side to get puffy and golden. Serve them immediately as you cook them with syrup, extra blueberries and a pat of butter on top! Enjoy!

Nutrition Facts

Blueberry Buttermilk Pancakes

Amount Per Serving (1 serving)

Calories 486 Calories from Fat 47

% Daily Value*

Fat 5.2g8%

Saturated Fat 1.8g11%

Cholesterol 128mg43%

Sodium 226mg10%

Potassium 754mg22%

Carbohydrates 94.5g32%

Fiber 3.5g15%

Sugar 36.4g40%

Protein 15.8g32%

Calcium 280mg28%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.