Blueberry Buttermilk Pancakes
by RecipeFiler
About this recipe
Fluffy American-style pancakes made with buttermilk and studded with blueberries, offering a light, tender crumb and gentle tang, traditionally served for breakfast or brunch with maple syrup.
Prep
10m
Cook
15m
Serves
Rating
—
Total time · 25m
Ingredients
Kitchen HelpShopping list
200 g plain flour
2 tbsp caster sugar
2 tsp baking powder
0.5 tsp bicarbonate of soda
0.25 tsp salt
250 ml buttermilk
1 piece egg — beaten
30 g butter — melted and cooled, plus extra for the pan
150 g blueberries — fresh or frozen
Tools
- · large mixing bowl
- · jug
- · whisk
- · non-stick frying pan or griddle
- · spatula
Instructions
Step by step
- 1
In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.
- 2
In a jug, combine the buttermilk, beaten egg and melted butter.
- 3
Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix; a few lumps are fine.
- 4
Fold in the blueberries.
- 5
Heat a non-stick frying pan or griddle over medium heat and add a small knob of butter.
- 6
Pour about 60 ml of batter per pancake into the pan. Cook for 2– until bubbles appear on the surface and the edges look set.
- 7
Flip and cook for another 1– until golden and cooked through.
- 8
Keep warm while you cook the remaining batter, adding more butter to the pan as needed.
- 9
Serve warm with maple syrup, extra blueberries and a dusting of icing sugar if desired.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
Rate this recipe
Shared notes
Cook's annotations
No notes yet.
Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
No audio memory yet.
Complete the table
