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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Blueberry Buttermilk Pancakes
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
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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Gene says
Absolutely excellent. As good a pancake as I have ever had.
Trish - Mom On Timeout says
Thank you so much Gene! We really love them too. Have a great weekend!
Alecia says
These were pretty good! Can you substitute lemon zest for lemon extract? I’m also wondering if you could list the nutritional facts for this!
Jasmin M says
Am I able to use self rising flour? What changes v would I need to make?
Stephanie says
Do you really cook on medium high? Mine get too brown and not done in the middle.help
Yvonne says
SIMPLY DELICIOUS! Easy recipe to follow and the pancakes where so super moist & my family loved them! I also tried some without the blueberries for a few in my family preferred without blueberries & they were great. My daughter made a blueberry compote & real whipped cream to top it off. Excellent.
Trish - Mom On Timeout says
So happy to hear you enjoyed the recipe Yvonne!! And blueberry compote and real whipped cream sound like the PERFECT way to enjoy these pancakes – YUM!