Blueberry Buttermilk Pancakes

 Delicious Blueberry Buttermilk Pancakes are the perfect breakfast any day of the week! Bursting with fresh blueberries and tons of delicious flavor. Don’t forget the maple syrup!

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Besides for dessert, I think our family loves breakfast the most.  I’m pretty sure Bryce dreams about breakfast.  Most nights when I tuck him he wants to know what’s for breakfast and if I don’t know (gasp!) he always has plenty of suggestions for me.  Sausage gravy, biscuits, breakfast burritos, and at least once a week – Blueberry Buttermilk Pancakes.  I think the boys have become a little bit spoiled from their weekend excursions to Grandma and Grandpa’s house.  Breakfasts there consist of sausage, eggs, pancakes, and potatoes EVERY. SINGLE. MORNING.

When the boys come back home, I am constantly reminded of what Grandpa makes for them each morning.  Apparently I’m a total slacker.  One way I can get back into their good graces is with yummy Blueberry Buttermilk Pancakes.  Bursting with berry flavor, they are downright delicious and I feel like one heck of a mommy whipping these up for the boys.  I know I’ll never quite match the breakfasts at Grandma and Grandpa’s house – but I do what I can 🙂

I’m sure with summer almost here {two more days of school!}, I’ll be making a lot more of these pancakes.

If you don’t have any blueberries this recipe is also fantastic with the berries omitted.  You could also sub in cherries, strawberries – pretty much any fruit will work!  Make sure to serve these pancakes with real maple syrup – it totally makes a difference!

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5 from 1 vote

Blueberry Buttermilk Pancakes

Yields 12 pancakes.

Course Breakfast

Cuisine American

Keyword pancakes

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 12 pancakes

Calories 128kcal

Author Trish - Mom On Timeout

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp Kosher salt
• 2 Tbls sugar
• 1/4 tsp ground cinnamon
• 1 cup fresh blueberries
• 2 cups buttermilk
• 2 large eggs lightly beaten
• 1 lemon zested

Instructions

• Whisk together dry ingredients in a large bowl.
• Toss blueberries with three tablespoons of the flour mixture. Set aside.
• Combine buttermilk, eggs, and lemon zest together in a small bowl.
• Slowly pour wet ingredients into the dry ingredients, mixing just until combined. Small lumps are okay.
• Fold in the blueberries and let pancake batter rest for ten minutes.
• Heat a large skillet or griddle over medium-high heat.
• Spray with non-stick cooking spray OR brush with butter or oil.
• Ladle 1/2 cup batter onto skillet for each pancake.
• Flip when small bubbles appear on the surface and continue cooking until golden brown.
• Serve with butter and syrup.

Nutrition

Calories: 128kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 180mg | Sugar: 5g | Vitamin A: 2.2% | Vitamin C: 1.4% | Calcium: 8.9% | Iron: 6.7%

More of our favorites:

Strawberry Cream Cheese Muffins

Grilled Peanut Butter Honey Banana Waffle Sandwich

Green Smoothies Your Kids Will Love

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