• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Andrea's Dainty Kitchen
  • Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Dinner Recipes
    • Sweet Treats
  • About
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Recipe Index
  • Contact
  • Subscribe
  • Follow Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Recipe Index
    • Contact
    • Subscribe
  • Follow Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast Recipes

    Blueberry and Buttermilk Pancakes

    Published: November 25, 2020 by Andrea · This post may contain affiliate links. Please read the disclosures and disclaimers page for details.

    Share

    Jump to Recipe

    Whether it’s for breakfast or brunch, you can never go wrong with these blueberry pancakes. You can even enjoy them for dessert. The different types of pancakes you can make are endless and including fruit makes them even more delicious.

    Blueberry and buttermilk pancakes

    These pancakes are made using buttermilk with a small amount of regular milk and using buttermilk makes them slightly denser than regular pancakes. The buttermilk also gives the pancakes a slight tangy taste due to the acid content within the buttermilk.

    Blueberries are added to the pancakes to compliments the flavours and the juiciness of the blueberries makes these pancakes very satisfying. These pancakes are quick and easy and will take under 30 minutes to prepare and cook.

    Ingredients for Blueberry and Buttermilk Pancakes

    • 145g self-raising flour (or 145g plain flour with 1 teaspoon baking powder)
    • ½ teaspoon salt
    • 30g caster sugar
    • 1 tablespoon melted butter (soft)
    • 1 medium egg
    • 200ml buttermilk
    • 45ml whole milk
    • 60g blueberries
    • 4 tablespoon sunflower oil (for cooking)

    How to Make Blueberry and Buttermilk Pancakes

    1. To a mixing bowl add the flour, baking powder (if not using self-raising flour) salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 45 seconds).

    2. To the second bowl, add the egg and whisk with a fork or wire whisk. In the same bowl pour in the buttermilk, whole milk, melted butter and mix together until combined.

    3. Pour the wet ingredients into the bowl with the dry ingredients and combine all the ingredients together. Set the bowl aside for 10 minutes.

    4. Wash the blueberries and set them aside. Place the non-stick pan on a medium heat and add a tablespoon of sunflower oil.

    5. Once the oil has heated, add ⅓ of a cup to the pan and place around 8 blueberries into the pancake. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to continue cooking.

    6. Remove the pancake and add another tablespoon of oil then repeat step 5 until all the batter is used. Once you have used all the batter, serve with some maple or golden syrup.

    Recipe Tips

    • 2 bowls will be needed for this recipe. One for the dry ingredients and one for the wet ingredients.
    • You can make these pancakes without the blueberries if preferred.
    • I use self-raising to make these pancakes but you can use plain flour with 1 teaspoon of baking powder or bicarbonate soda.
    • Ensure you use a non-stick pan for the best pancakes.
    • Double the ingredients to make a larger batch of these pancakes.
    • I use sunflower oil to cook the pancakes but you can use butter or any other oil of choice.
    • Usually I add the blueberries to each pancake after I add the batter to the pan. I do this as I find I get better results than when I add the blueberries to the main bowl of batter. This also ensures the blueberries are evenly distributed throughout each pancake.

    Nutrition

    CaloriesFatSaturatesCarbs
    263kcal12.5g3.5g30.9g
    SugarsFibreProteinSalt
    11.2g1.4g6.6g0.39g
    Nutritional values based on 1 pancake

    Storage

    The pancakes can be stored in the refrigerator for up to 2 days. They can be reheated in the microwave or oven.

    Blueberry and buttermilk pancakes

    Recipes that may interest you

    • Amazing Banana Pancakes with Vegan Option
    • French Toast with Strawberry and Blueberry Compote
    Blueberry pancakes
    Print Pin Recipe
    5 from 1 vote

    Blueberry and Buttermilk Pancakes

    Sweet pancakes made with buttermilk and blueberries. Perfect for a weekend breakfast.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Yield: 6 pancakes
    Calories: 173kcal

    Ingredients

    • 145g self-raising flour (or 145g plain flour with 1 teaspoon baking powder)
    • ½ teaspoon salt
    • 30g caster sugar
    • 1 tablespoon melted butter
    • 1 medium egg
    • 200ml buttermilk
    • 45ml whole milk
    • 50g blueberries
    • 4 tablespoon sunflower oil (for cooking)

    Instructions

    • To a mixing bowl add the flour, baking powder (if not using self-raising flour) salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 45 seconds).
    • To the second bowl, add the egg and whisk with a fork or wire whisk. In the same bowl pour in the buttermilk, whole milk, melted butter and mix together until combined.
    • Pour the wet ingredients into the bowl with the dry ingredients and combine all the ingredients together. Set the bowl aside for 10 minutes.
    • Wash the blueberries and set them aside. Place the non-stick pan on a medium heat and add a tablespoon of sunflower oil.
    • Once the oil has heated, add ⅓ of a cup to the pan and place around 8 blueberries into the pancake. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to continue cooking.
    • Remove the pancake and add another tablespoon of oil then repeat step 5 until all the batter is used. Once you have used all the batter, serve with some maple or golden syrup.

    More Breakfast Recipes

    • Chocolate Banana Loaf
      Marbled Chocolate Banana Loaf
    • Raspberry Swirl Cake
      Raspberry Swirl Loaf Cake (1lb tin recipe)
    • biscoff rice krispie treats
      Biscoff Rice Krispie Squares
    • Breakfast sandwich
      All Day Breakfast Sandwich

    Reader Interactions

    Comments

    1. Anna

      December 12, 2020 at 10:00 pm

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Comment and Rate Recipe




    Primary Sidebar

    Welcome to Andrea's Dainty Kitchen!

    Hi, I’m Andrea and I’m the writer and photographer behind Andrea’s Dainty Kitchen. Here I share a selection of recipes including savoury dishes and sweet treats! Read More!

    Popular Recipes

    • Oat cookies
      The Best Golden Oat Biscuits
    • Deli sandwich
      Deli Style Pastrami Sandwich
    • Seabass fillets -pan fried
      Lightly Dusted Pan-Fried Sea Bass Fillets
    • Banana Loaf 1lb tin
      Banana Loaf (1lb loaf tin recipe)
    • Oat bars
      Crunchy 4 Ingredient Oat bars
    • mango chicken wings
      Mango Chilli Chicken Wings
    • Biscoff Tiramisu 
      Biscoff Tiramisu 
    • Apple crumble slices
      Pink Lady Apple Crumble Bars

    Footer

    Privacy and Terms

    Privacy Policy

    Terms of Use

    Disclosures and Disclaimers

    Learn More

    About

    Contact

    Newsletter

    Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright© 2023 Drea's Dainty Kitchen