This Wild Blueberry Buttermilk Pancake recipe is the ultimate weekend comfort food! They are light, fluffy, and cooked to golden brown perfection. Make a big batch and freeze some for breakfast during the week!
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2tablespoonsunsalted buttermelted and cooled slightly (plus more for cooking the pancakes)
1 ⅓cupswhite whole wheat flouryou can also use a combo of ⅔ cup all purpose flour and ⅔ cup regular whole wheat flour
2 ½teaspoonsaluminum-free baking powder
1 ¼cupsbuttermilkI used lowfat
1 ½cupsfrozen wild blueberries
Pure maple syrupfor serving
Preheat your oven to 200 degrees F. Place a lined baking sheet inside your oven (you will later use this to keep the pancakes warm as you cook them).
Prepare a griddle pan or cast iron skillet by placing on stove over medium-low heat (I like to heat mine at a 4 or a 5 setting).
Melt the two tablespoons of butter and set aside to cool. Have extra butter nearby for cooking the pancakes.
In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk to incorporate.
In a small bowl, combine the buttermilk, eggs, and vanilla by lightly whisking to incorporate.
Add the buttermilk mixture and melted butter to the flour mixture. Whisk gently just until combined. Use a rubber spatula to fold in the blueberries.
Reduce the heat on your pre-heated skillet or griddle to medium-low (about a 3 or a 4). Drop a small pat of butter onto the hot surface and spread it around with a spatula. Add the pancake batter ? cup at a time. Cook the pancakes for 2-3 minutes until small bubbles start to form on the surface of the batter. Flip the pancakes and cook for 1-2 minutes more. Transfer the pancake to the warm baking sheet in your oven and continue this process until you have cooked all of your pancake batter.
Serve your pancakes warm with maple syrup OR cool completely before wrapping tightly in plastic and freezing for later in an airtight container.
The size of your pancakes will influence the cooking time. I find that a small 3’’ pancake cooks for about 2 minutes before flipping, but a large 6’’ restaurant-style pancake will need 4-5 minutes of cooking before flipping.
If pancake batter splatters around the pan when you flip a pancake, simply tuck the batter back into the underside of the pancake with your spatula as it continues to cook.
Pancakes cook best “low and slow” to ensure they get done all the way through. That’s why I like to preheat my skillet at a slightly higher temperature and then reduce the heat so I get a nice golden brown sear on the outside of the pancake while taking time to slowly cook it through to the center.