Easy Blueberry Buttermilk Pancakes


My husband saw the wonderful photo of these pancakes on My Favourite Pastime and had to have them! 🙂 I loved the easy recipe; I modified it to be half whole wheat and to include tons of blueberries. They were moist and tasty despite using very little oil… and, yes, it’s not the platter, they were blue from the frozen wild blueberries! We ate them with maple syrup- Yum!

  • 75 g white whole wheat flour (about 1/2 cup plus 2 T)
  • 75 g all-purpose flour (about 1/2 cup plus 2 T)
  • 2 T granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1½ cups buttermilk
  • 2 T olive oil
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup frozen wild blueberries, or fresh blueberries
  1. Whisk the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a mixing bowl. Form a well in the center.
  2. Combine buttermilk, olive oil, egg and vanilla in a separate bowl or measuring cup. Whisk to combine.
  3. Pour the buttermilk mixture into the well and mix gently with a wooden spoon (do not over mix otherwise you’ll have tough pancakes-the mixture should look a little lumpy). If the batter looks too thick, add a little buttermilk, 1 teaspoon at a time.
  4. Fold in the blueberries.
  5. Heat a non-stick skillet or griddle on medium heat and grease with cooking oil spray or lightly brush with oil using a silicone brush. Pour batter into the skillet and cook until bubbles form and flip over. (I use a large serving spoon to pour the batter onto the skillet because I prefer to make tons of smaller pancakes.) Cook the other side until golden brown.
  6. Serve with maple syrup, honey, jam or whipped cream.

One Year Ago:

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Oven-Baked Blueberry Pancake

IMG_8871 - Version 2

When I saw the photo of this pancake in Martha Stewart Living, I had to have it!! My daughter felt the same way. When I pulled it out of the oven, she said that it looked just like the picture in the magazine! What a complement- although the biggest complement was that she said she loved it so much she wanted it for her birthday breakfast (in November…)!! 🙂 This recipe was adapted from Martha Stewart Living; I used low-fat buttermilk and baking soda as a substitute for whole milk. So pretty & tasty! So much easier than flipping pancakes too. Yay for blueberry season! 🙂

A perfect addition to Fiesta Friday #19 at the Novice Gardener this week (especially since I will make it there for for breakfast today!).

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup buttermilk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners’ sugar, for serving
  • pure maple syrup, for serving


  1. Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven.
  2. Whisk together flour, 3 tablespoons granulated sugar, baking powder, baking soda and salt in a bowl. Whisk together buttermilk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
  3. Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat.
  4. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
  5. Bake until golden brown and cooked through, about 20 minutes (on convection) to 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners’ sugar and serving with syrup.

One Year Ago:


Blackberry & Corn Pancakes


My family and I went blackberry, raspberry and peach picking on the same day! It was irresistible- we were surrounded by ripe and beautiful fruit! 🙂 We really blew it out on the organic blackberries- so it was difficult to pick a recipe to use our gorgeous, overflowing half-pints of berries. This was it!!! The fresh corn sealed the deal. So special and delicious. This recipe was adapted from Food and Wine, contributed by Bobby Flay.

  • 1 cup all-purpose flour
  • 2/3 cup stone-ground yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 ears of corn, kernels removed, cobs reserved
  • 1 1/2 cups milk
  • 2 large eggs, separated
  • 5 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 pint blackberries, halved lengthwise
  • Confectioners’ sugar, for dusting or pure maple syrup, for drizzling
  1. Preheat the oven or warming drawer to 200°. In a large bowl, whisk the flour, cornmeal, baking powder, granulated sugar and salt.
  2. Working over a blender, use a table knife to scrape the milky liquid from the corn cobs. Add half of the corn kernels, the milk and the egg yolks to the blender and puree until smooth.
  3. Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.
  4. Using an electric mixer, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter, then carefully fold in the blackberries.
  5. Heat a large griddle. Brush lightly with butter. For each cake, pour a scant 1/4 cup of batter onto the griddle and cook over moderate heat until small bubbles appear on the surface, about 3 minutes. Flip the corn cakes and cook until golden, about 2 minutes longer. Transfer the corn cakes to a baking sheet and keep warm in the oven while you prepare the rest.
  6. Stack 3 or 4 corn cakes on each plate and dust with confectioners’ sugar or drizzle with pure maple syrup. Serve right away.




Banana-Blueberry Buckwheat Pancakes

We usually have pancakes or waffles on Sunday mornings. These pancakes are one of my absolute favorites to make. My mom has said that they are the best pancakes she has ever had! The banana slices are placed onto each pancake as they begin to cook so that when the pancake is flipped they become caramelized on the bottom- delicious.

I have been making them for so long, I am not sure where I found the recipe. It was originally from “The Black Dog Summer on the Vineyard Cookbook” by Joe Hall and Elaine Sullivan.

  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup buckwheat flour
  • 1/4 cup whole-wheat flour
  • 2 T cornmeal
  • 1 T granulated sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 2 large eggs
  • 1 (to 1 1/2) cup(s) whole milk
  • 2 T unsalted butter, melted
  • 1 cup fresh blueberries, washed, patted dry (can substitute frozen)
  • oil, cooking oil spray, or clarified butter
  • 1-2 banana(s), peeled, thinly sliced (I use 2)
  • butter & maple syrup, for serving, as desired
  1. Combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
  2. Beat eggs with 1 cup of the milk and melted butter in a separate bowl.
  3. Add milk mixture to flour mixture; stir just until you have basic pancake batter. If batter is too thick, add additional 1/2 cup of the milk but do not over stir or pancakes will be tough.
  4. Fold in blueberries.
  5. Heat griddle, adding cooking oil spray, a little oil or clarified butter.
  6. Ladle 5-inch circle of batter onto griddle. Drop 2 to 3 slices of banana into each circle.
  7. Cook pancakes until tops are covered with tiny bubbles, about 3 minutes per side, then flip them over and finishing cooking.
  8. Serve hot, with butter and pure maple syrup.

Hurricane Sandy Pancakes

After Hurricane Sandy, we lost power for a little over a week.  We felt better eating pancakes- and had them a couple of times! My son kept saying “Make pancakes for your blog!” 😉

We make a lot of pancakes, and this is definitely one of our favorite recipes. It is from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook. They truly are simple and perfect. Fluffy and fabulous.

During our power outage, I made them in the standard fashion, and also used a squeeze bottle to make them look like spider webs for Halloween. That was a big hit. 🙂 In normal conditions, I always make them with buttermilk and usually add either fresh blueberries, strawberries, or frozen wild blueberries to the batter.

The Simple But Perfect Pancake

Yield: 16 3-inch pancakes

  • 2 large eggs
  • 1 1/4 cup (10 ounces) milk (add 1 tsp baking soda if substituting buttermilk)
  • 2 tsp vanilla extract
  • 3 T butter, melted, or vegetable oil (or substitute applesauce)
  • 1 1/2 cup (6.25 ounces) unbleached all-purpose flour (I use 1 cup whole wheat)
  • 3/4 tsp coarse salt
  • 2 tsp baking powder
  • 2 T granulated sugar (or 1/4 cup malted milk powder for “diner-like” taste)
  1. Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer.  Stir in the butter/oil.
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture.
  4. Let the batter relax while the griddle is heating (or overnight in the refrigerator).  The batter will thicken slightly while resting.
  5. Grease and preheat the griddle. The griddle is ready if a drop of water will skitter across the surface, evaporating immediately; if you have an electric griddle, set the temperature between 325 degrees and 350 degrees.
  6. Drop 1/4 cupfuls of batter onto the lightly greased griddle.  Cook on one side until bubbles begin to form and break, then turn the pancakes and cook the other side until brown.  Turn over only once.  Serve immediately.

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