What is the difference between buttermilk pancakes and regular pancakes?

Buttermilk pancakes are fluffier and tangier than regular pancakes. First, buttermilk reacts with baking soda, creating air bubbles. This makes them rise more. Next, buttermilk adds a rich flavor. Regular pancakes use milk, which is lighter and less tangy. You’re going to love how Blueberry Buttermilk Pancakes stand out with their unique texture and taste!

Can I put blueberries in pancake mix?

Yes, you can add blueberries to pancake mix! First, gently fold them into the batter. Next, coat them in flour to prevent sinking. Then, cook as usual. You’ll love how the blueberries burst with flavor. Blueberry Buttermilk Pancakes are even better with fresh berries mixed right in. It’s like a fun little surprise in every bite!

What does buttermilk do in pancakes?

Buttermilk makes pancakes fluffy and tangy. First, its acidity reacts with baking soda, creating bubbles. This helps the pancakes rise. Next, it adds moisture, keeping them soft. Then, it gives a slight tang that balances sweetness. You’re going to love how buttermilk transforms your Blueberry Buttermilk Pancakes into a breakfast masterpiece!

Why are my buttermilk pancakes not fluffy?

Your pancakes might not be fluffy if the batter is overmixed. First, mix wet and dry ingredients gently. Next, let the batter rest for 5 minutes. Then, cook on medium heat. Overmixing or high heat can make them flat. You’ll love how these tips make your Blueberry Buttermilk Pancakes light and airy every time!

Blueberry Pancakes: Fluffy, Golden, and Bursting with Flavor

How To Make Perfect Blueberry Buttermilk Pancakes In 20 Minutes

These Blueberry Buttermilk Pancakes are the ultimate breakfast treat—fluffy, golden, and bursting with juicy blueberries. Perfect for lazy Sundays or busy mornings, they’re easy to make and packed with flavor. The tangy buttermilk and sweet blueberries create a delicious balance, making these pancakes a family favorite. Serve them with your favorite toppings for a breakfast that feels like a celebration!

Total Time: 25 minutes
Yield: 8 pancakes 1x

Ingredients

Scale

1 cup buttermilk

1 cup all-purpose flour

1 large egg

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh blueberries

Butter or oil (for cooking)

Instructions

Whisk Dry Ingredients: In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk buttermilk, egg, and melted butter.
Mix Batter: Gently pour wet ingredients into dry ingredients. Stir until just combined (lumps are okay).
Add Blueberries: Fold in blueberries carefully.
Cook Pancakes: Heat a skillet over medium heat. Add butter or oil. Pour ¼ cup batter per pancake. Cook until bubbles form (2-3 minutes), then flip and cook for 1-2 minutes more.
Serve: Stack pancakes and top with syrup, butter, or extra blueberries.

Notes

Buttermilk Substitute: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes.
Frozen Blueberries: Use straight from the freezer—no need to thaw.
Storage: Keep leftovers in the fridge for up to 2 days or freeze for 1 month.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Serving
Calories: 220
Sugar: 10g
Sodium: 280mg
Fat: 8g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg

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