Buttermilk blueberry pancakes are delicious any time of the year, but my favorite time is every summer during blueberry season. I have wonderful memories of picking fresh, ripe blueberries every summer at a local farm in Connecticut as a kid.
I have been making these fantastic pancakes for many years now, and they are always a breakfast favorite in my house.
Buttermilk blueberry pancakes are a delightful breakfast treat that combines the tangy richness of buttermilk with the burst of sweet, juicy blueberries. The pancakes are golden brown on the outside and fluffy on the inside, with the blueberries providing little pockets of flavor that explode with every bite. A drizzle of maple syrup and a pat of melting butter on top enhance their decadent taste, making each mouthful a heavenly experience.
Blueberries are not only delicious but also packed with health benefits. They are rich in antioxidants, particularly anthocyanins, which help combat oxidative stress and inflammation in the body. These tiny berries are also a great source of vitamins C and K, as well as dietary fiber, which supports digestive health. Regular consumption of blueberries has been linked to improved heart health, better brain function, and a reduced risk of chronic diseases such as diabetes and cancer.
Buttermilk Blueberry Pancakes Recipe- makes 12-18 4″ pancakes
NOTE: recipe can be doubled.
Ingredients:
2 cups all purpose flour ( can also use gluten free flour)
4 tbsp. butter, melted (can also use coconut oil)
2 eggs
2 cups cultured buttermilk
4 tablespoons sugar
1 tsp. baking soda
1 tsp. baling powder
1/2 tsp. salt
OPTIONAL: To make these pancakes high protein, add 4 to 5 tablespoons of your favorite vanilla flavored or unflavored protein powder to the flour mix and blend well.
Directions:
In a large mixing bowl, blend the butter and sugar together.
Add the eggs, one at a time.
Add the buttermilk and blend.
In a separate bowl, mix the flour, salt, baking powder and baking soda together.
Add the flour mixture to the buttermilk mixture and mix until just blended.
To cook pancakes:
Coat a flat skillet with olive oil.
For each pancake: Pour 1/4 cup batter onto the skillet and top with blueberries ( as much as you like, but not too many)
Allow each pancake to cook for approximately 4-5 min. or until bubbles form on top and on the sides.
Flip the pancakes and cook the other side until golden brown-about another 3 minutes.
Repeat with remaining batter.
Serve warm with additional blueberries if desires, and maple syrup.
Yum!
Enjoy!
Dr. Helene