These Buttermilk Blueberry Pancakes are a weekend breakfast and brunch favorite. Loaded with fresh summer blueberries, they’re sure to win over the crowd!
Have you ever noticed that most traditions involve food? Think about it…. on your birthday you eat birthday cake. On Thanksgiving Day we eat turkey and pumpkin pie. On Valentine’s Day you give chocolates to your sweetheart. At Easter you hard boil eggs and dye them and on St. Patrick’s Day we enjoy Irish Soda Bread. I love traditions, don’t you?
One special tradition my family had when I was growing up was pancakes and bacon for breakfast every Sunday morning. When I was young my grandmother would wake up early and fry the bacon, but my Dad was the “King of Pancakes”. I can honestly say I don’t think there was ever a Sunday growing up that wonderfully delicious pancakes weren’t served. Dad would stand at the griddle and make the pancakes even whipping up mini ones for my doll when I was really young. My Dad was one of the hardest working people I think I will ever know. He was a dedicated physician and surgeon for over 50 years and the most wonderful father who instilled the importance of family, faith and tradition in his four daughters at a very early age.
These pancakes remind me of the ones my Dad would make. They are sweet, light and fluffy and this version is packed with big juicy blueberries. Some of my Dad’s tips to get the perfect pancake: always make sure the griddle is nice and hot before you put your first pancake on, wait to flip the pancake until you see bubbles on the top of the pancake and most importantly do not over mix the batter or you will get a tough pancake, leave some lumps.
I think you may enjoy these pancakes so much that they may become a tradition at your house too! Enjoy!
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 1/4 cups buttermilk room temperature
- 4 Tbsp. butter melted and cooled
- 2 Tbsp. vegetable oil
- 1 cup fresh blueberries
- Confectioners sugar for sprinkling
- Maple syrup and butter for serving
- In a small bowl lightly beat the eggs. Set aside.
- In a large bowl sift together flour, sugar, baking soda and baking powder. To the flour mixture add the eggs, buttermilk and butter. Stir all ingredients together. You do not want to over mix. The batter should still have some lumps visible. If you over mix you will have a tough pancake.
- Heat a griddle to medium-high (375 degrees). Lightly grease the griddle with the vegetable oil. Spoon 1/4 cup scoops onto the griddle spacing about 2 inches apart. Sprinkle 1 tablespoon blueberries on top of each pancake. Cook until you see some bubbles on the top of the pancake (about 2 - 2 1/2 minutes). Carefully flip the pancake with a spatula. Continue to cook until the other side is lightly browned, about 1 minute. Repeat with remaining batter.
- Dust with confectioners sugar if desired and serve with maple syrup and butter.