Delight your morning with these fluffy, delicious, and lip-smacking blueberry buttermilk pancakes served with homemade blueberry maple syrup. This breakfast favorite is easy to prepare and a sure winner for both kids and adults. Featuring fresh blueberries studded through the pancakes and a rich, fruity syrup, this recipe is the ultimate way to start your day.
The ingredients for this recipe are mostly pantry staples, but you might need to pick up a few items. Fresh blueberries are key to this recipe, and while they are usually available in most supermarkets, you can also use frozen ones if fresh isn’t available. Buttermilk is another ingredient you might need to grab. If you can't find it, a simple substitute is to add 1 tablespoon of lemon juice or white vinegar to a cup of milk.
Blueberry Buttermilk Pancakes Ingredients
Maple syrup: A natural sweetener that adds a distinct flavor to the syrup.
Fresh blueberries: Provides a burst of tangy sweetness in every bite of the pancake and in the syrup.
Lemon juice: Adds a splash of freshness to the syrup.
All-purpose flour: The base for the pancake batter.
Sugar: Adds sweetness to the pancake batter.
Baking powder and baking soda: Leavening agents that make the pancakes fluffy.
Salt: Enhances the flavors of the other ingredients.
Large eggs: Binds the pancake ingredients together.
Buttermilk: Adds a tender, tangy flavor to the pancakes.
Butter: Gives a rich, creamy taste to the pancakes.
Vegetable oil: Used to grease the pan for cooking the pancakes.
One reader, Jana Morehead says:
These blueberry buttermilk pancakes are a game-changer! The fluffy texture and burst of blueberries make them a delightful treat. The homemade blueberry maple syrup takes it to another level. It's a perfect breakfast indulgence that never fails to impress. Highly recommended for a delightful morning feast!
Techniques Required for Making Blueberry Buttermilk Pancakes
How to make blueberry maple syrup: Combine maple syrup, blueberries, and lemon juice in a saucepan, bring to a boil, then simmer for ten minutes. Let the syrup cool and stir in fresh blueberries.
How to make blueberry buttermilk pancakes batter: Combine flour, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat eggs, whisk in buttermilk and melted butter. Pour the buttermilk mixture into the dry ingredients and whisk until just combined.
How to cook blueberry buttermilk pancakes: Heat a griddle or nonstick pan, coat with vegetable oil, and drop batter onto the griddle. Place blueberries on each pancake and cook until golden brown on both sides.
How to freeze blueberry buttermilk pancakes: Once cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
How To Make Blueberry Buttermilk Pancakes
Tart blueberries amplifies the flavors of these soft and fluffy buttermilk pancakes! They’re also served with rich blueberry syrup for a sweeter meal.
Serves:
Ingredients
For Blueberry Maple Syrup:
- 1cupmaple syrup
- 1½cupsfresh blueberries,divided
- 1tbsplemon juice,(from 1 lemon), fresh
For Blueberry Buttermilk Pancakes:
- 2cupsall purpose flour,spooned into measuring cup and leveled-off
- 2tbspsugar
- 1tbspbaking powder
- ½tspbaking soda
- 1tspsalt
- 2large eggs
- 2¼cupsbuttermilk
- 4tbspbutter,melted
- 1cupfresh blueberries
- vegetable oil,for cooking
Instructions
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Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce the heat to medium and boil for 10 minutes.
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Let the syrup cool to lukewarm, then stir in the remaining ½ cup fresh blueberries.
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Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
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Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.
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Pour the buttermilk mixture into the dry ingredients and whisk until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy.
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Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon of about ¼ cup and place 6 to 8 blueberries on each pancake.
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Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. Flip and cook until the other side is golden brown.
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Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches.
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Serve immediately with the blueberry maple syrup, and enjoy!
Nutrition
- Calories: 188.93kcal
- Fat: 5.47g
- Saturated Fat: 2.33g
- Trans Fat: 0.13g
- Monounsaturated Fat: 2.13g
- Polyunsaturated Fat: 0.59g
- Carbohydrates: 32.01g
- Fiber: 0.98g
- Sugar: 17.51g
- Protein: 3.75g
- Cholesterol: 32.26mg
- Sodium: 250.37mg
- Calcium: 131.76mg
- Potassium: 138.83mg
- Iron: 1.04mg
- Vitamin A: 39.80µg
- Vitamin C: 2.96mg
Crucial Technique Tip for Perfect Blueberry Buttermilk Pancakes
When making these blueberry buttermilk pancakes, it's important to remember not to over-mix the batter. Over-mixing can lead to tough, chewy pancakes instead of light and fluffy ones. The batter should be a bit lumpy, which means there are still small pockets of flour. These pockets will expand during cooking, making the pancakes fluffy. Also, when cooking the pancakes, remember to adjust the heat as necessary. If the pancakes are browning too quickly, the heat is too high and needs to be reduced. This will ensure that your pancakes are cooked evenly and are golden brown on both sides.
Time-Saving Tips for Making Blueberry Buttermilk Pancakes
Prep ahead: Mix the dry ingredients for the pancakes the night before and store in an airtight container. In the morning, you'll only need to add the wet ingredients.
Double batch: Make a double batch of the blueberry maple syrup and freeze the extra for later use. It will save time when you want to enjoy these pancakes again.
Quick flip: Use two pans or a griddle to cook multiple pancakes simultaneously, cutting down on cooking time.
Organized workspace: Set up all your ingredients and tools before you start cooking to avoid any last-minute scrambling.
Efficient cooking: Use a large griddle to cook multiple pancakes at once, speeding up the cooking process.
Substitute Ingredients For Blueberry Buttermilk Pancakes Recipe
maple syrup - Substitute with honey: Honey can provide a similar sweetness and depth of flavor to the dish, and it complements the blueberries well.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra nutrients to the pancakes, while still providing the necessary structure for the batter.
buttermilk - Substitute with plain yogurt mixed with milk: This combination can mimic the tangy flavor and creamy texture of buttermilk, adding richness to the pancakes.
baking powder - Substitute with baking soda and cream of tartar: This combination can act as a leavening agent, helping the pancakes rise without the need for baking powder.
baking soda - Substitute with baking powder: If you don't have baking soda, you can use a larger quantity of baking powder to achieve a similar leavening effect.
butter - Substitute with coconut oil: Coconut oil can add a subtle tropical flavor and richness to the pancakes, while also providing a good fat for cooking.
blueberries - Substitute with raspberries: Raspberries can offer a similar burst of tartness and juiciness, complementing the pancakes and adding a vibrant color.
Presenting Blueberry Buttermilk Pancakes
Elevate the plating: Carefully arrange the blueberry buttermilk pancakes on the plate, ensuring they are evenly spaced and visually appealing. Consider using a circular or geometric arrangement to create a visually striking presentation.
Garnish with fresh blueberries: Place a few fresh blueberries strategically around the pancakes to add a pop of color and freshness to the dish. This will enhance the overall aesthetic and provide a delightful burst of flavor.
Drizzle the blueberry maple syrup artistically: Use a squeeze bottle or a small spoon to drizzle the blueberry maple syrup in an artistic pattern over the pancakes. Aim for a balanced distribution of the syrup, ensuring that each pancake receives a generous yet visually appealing amount.
Incorporate edible flowers: Introduce delicate and colorful edible flowers, such as pansies or violets, to add an elegant and sophisticated touch to the presentation. Place them strategically around the plate to create a visually stunning composition.
Utilize microgreens for contrast: Sprinkle a small amount of vibrant microgreens around the pancakes to provide a contrasting color and texture. The addition of microgreens will elevate the visual appeal and add a touch of finesse to the dish.
Consider the plate selection: Choose a pristine white or neutral-toned plate to serve as the backdrop for the vibrant colors of the blueberry buttermilk pancakes and syrup. The right plate can enhance the overall presentation and allow the dish to take center stage.
Emphasize symmetry and balance: Pay attention to the placement of each element on the plate, aiming for symmetry and balance in the presentation. This meticulous approach will create a visually harmonious and professional-looking dish.
Add a dusting of powdered sugar: Lightly dust the pancakes with a fine sprinkle of powdered sugar just before serving. This subtle touch will contribute to the visual appeal and add a touch of elegance to the final presentation.
Essential Tools for Making Blueberry Buttermilk Pancakes
- Griddle: A flat cooking surface used for making pancakes, eggs, and other breakfast items.
- Saucepan: A deep cooking pan with a handle used for making sauces, boiling liquids, and cooking small batches of food.
- Whisk: A kitchen utensil used for whipping and mixing ingredients together.
- Mixing bowl: A bowl used for mixing and combining ingredients.
- Large spoon: A spoon with a large bowl, used for stirring and serving.
- Paper towel: An absorbent towel used for cleaning and drying surfaces.
- Baking sheet: A flat, rectangular metal pan used for baking and cooking in the oven.
- Aluminum foil: A thin, pliable sheet of aluminum used for covering and wrapping food for cooking and storage.
Storing and Freezing Blueberry Buttermilk Pancakes
- Let the pancakes cool completely before storing or freezing.
- To store in the refrigerator, place the cooled pancakes in an airtight container or resealable plastic bag. They will keep for up to 3 days in the fridge.
- For longer storage, freeze the pancakes:
- Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together.
- Stack the pancakes with the paper separators and wrap the entire stack tightly in aluminum foil or place inside a heavy-duty freezer bag.
- Label the package with the date and contents.
- Freeze for up to 3 months.
- To reheat refrigerated pancakes:
- Place them on a microwave-safe plate and heat in the microwave for 20-30 seconds, or until warmed through.
- Alternatively, you can reheat them in a toaster or toaster oven until crisp and heated through.
- To reheat frozen pancakes:
- Preheat your oven to 375°F (190°C).
- Place the frozen pancakes in a single layer on a baking sheet and cover with foil.
- Bake for 8-10 minutes, or until hot and crispy.
- You can also reheat frozen pancakes in the microwave. Place them on a microwave-safe plate and heat for 30-60 seconds, or until warmed through.
- To maintain the best texture and flavor, consume the reheated blueberry buttermilk pancakes immediately after warming.
How To Reheat Leftover Pancakes
The best way to reheat leftover blueberry buttermilk pancakes is to use the oven or toaster oven. Preheat your oven to 350°F (175°C) and place the pancakes on a baking sheet lined with parchment paper. Cover the pancakes loosely with aluminum foil to prevent them from drying out. Bake for about 5-7 minutes, or until heated through.
Another option is to use the microwave, although this method may result in slightly soggy pancakes. Place the pancakes on a microwave-safe plate and heat them on high power for 20-30 seconds per pancake. If you have a stack of pancakes, heat them in 30-second intervals, checking between each interval to ensure they don't overheat and become rubbery.
For a crispy exterior, you can reheat the pancakes in a skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray, and heat the pancakes for 1-2 minutes on each side until warmed through and slightly crispy.
If you have frozen your leftover pancakes, you can reheat them directly from the freezer using the oven method. Preheat your oven to 350°F (175°C), place the frozen pancakes on a baking sheet, and cover them with foil. Bake for 10-15 minutes, or until heated through. You may need to adjust the reheating time depending on the thickness of your pancakes.
To maintain the best texture and flavor, avoid reheating your blueberry buttermilk pancakes more than once. Repeated reheating can cause the pancakes to become dry, tough, or rubbery. If you have a large batch of leftover pancakes, consider reheating only the portion you plan to consume and storing the rest in the refrigerator or freezer for later use.
Interesting Fact About Blueberry Buttermilk Pancakes
Blueberries are a great source of antioxidants, which can help protect your body from damage by free radicals. They are also low in calories and high in fiber, making them a healthy addition to your diet.
Is Making Blueberry Buttermilk Pancakes at Home Cost-Effective?
The blueberry buttermilk pancakes recipe is cost-effective for a household. The ingredients are relatively affordable and commonly found in most kitchens. The use of fresh blueberries and buttermilk adds a touch of sophistication without breaking the bank. The overall verdict rating for this recipe is 9 out of 10. The approximate cost for a household of 4 people is around $15, making it a budget-friendly yet delightful treat.
Are Blueberry Buttermilk Pancakes Healthy or Unhealthy?
The blueberry buttermilk pancake recipe, while delicious, is not particularly healthy. The main concerns are:
- High in refined carbohydrates from the all-purpose flour and sugar
- Significant amount of saturated fat from the butter
- Maple syrup adds extra sugar and calories
However, the recipe does include some nutritious ingredients:
- Blueberries provide antioxidants, fiber, and vitamins
- Buttermilk offers calcium and probiotics
- Eggs are a good source of protein and nutrients
To make this recipe healthier, consider the following modifications:
- Replace half of the all-purpose flour with whole wheat flour or oat flour for added fiber and nutrients
- Reduce the sugar in the batter by half, as the blueberries and syrup provide natural sweetness
- Use a heart-healthy oil like coconut or avocado oil instead of butter to reduce saturated fat
- Serve the pancakes with fresh blueberries and a drizzle of pure maple syrup, rather than the blueberry syrup, to control added sugar
- Top the pancakes with a dollop of Greek yogurt for extra protein and calcium
- Add a handful of spinach or kale to the batter for a boost of vitamins and minerals (you won't even taste it!)
- Experiment with adding other healthy ingredients like chia seeds, flax meal, or chopped nuts for added nutrition and texture
Editor's Opinion on This Blueberry Buttermilk Pancake Recipe
The blueberry buttermilk pancakes recipe is a delightful combination of fluffy pancakes and a luscious blueberry maple syrup. The pancakes are light and tender, with a perfect balance of sweetness and tanginess from the buttermilk. The addition of fresh blueberries in the batter adds bursts of fruity flavor in every bite. The blueberry maple syrup elevates the dish with its rich, sweet, and slightly tart taste, complementing the pancakes beautifully. This recipe is a wonderful choice for a leisurely weekend breakfast or brunch, and the freezer-friendly option makes it convenient for meal prep. Overall, it's a delightful and indulgent treat that will surely impress your guests.
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Why trust this Blueberry Buttermilk Pancakes Recipe:
This recipe guarantees a delightful breakfast experience with its perfect balance of blueberries, buttermilk, and maple syrup. The combination of fresh, high-quality ingredients ensures a delicious and wholesome meal. The detailed instructions and freezer-friendly option showcase the recipe's versatility and practicality. Trust the expertise behind this recipe to deliver a memorable and satisfying pancake experience.
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