Best Ever Fluffy Blueberry Buttermilk Pancakes

I have a real breakfast treat for you today guys.

Best. Ever! Blueberry Buttermilk Pancakes.

It's not going to come as any surprise to you at all that Josh doesn't like pancakes. Sweet things for breakfast are most definitely off the menu for him. I on the other hand am a HUGE pancake/waffles/anything covered in syrup for breakfast kinda girl.

It's taken me about a year to nail the perfect pancakes. Mostly because week day mornings and pancakes are not friends and slow lazy weekend breakfasts take one of two directions. 1. We get up and make bacon & eggs because Josh is a boy and that's what he likes or 2. we get up so late that we are in dire need of coffee and drink 4 litres of it and then don't really feel like eating so breakfast kind of turns into lunch.

Yooooou know.

Life.

So pancakes are reserved for super special occasions such as when Josh is working on the weekend and I have a quiet morning at home by myself. So like, 4 times a year.

I think there are 2 types of pancake people in this world. The thin, crepe-type pancake people and the thick fluffy, load them up with anything-cakey type pancake people. I have to tell you, if you fall into the first category you may not like these pancakes. But try them anyway...you may be converted! I am strongly in the fluffy cakey pancake camp. If I'm eating pancakes for breakfast I am not even trying to trick myself into thinking I'm being good.

I mean, the name of the food has cake in it for goodness sakes. Let's be real. If I can't fill my fluffy cakes with goodies, smother them in butter and drizzle them with maple syrup I'm not really 100% sure why I'm bothering.

The key to the perfect fluffy pancakes, as it's taken me all year to discover is buttermilk.

You can buy buttermilk, or you can make it using any 1 of the 4 ways I show you in this post. The way I use 99% of the time is adding 1 tablespoon of white vinegar to a 1 cup measure, topping it up with milk, stirring it and leaving for 5 minutes on the bench. Perfect buttermilk every time.

Why buttermilk? The buttermilk reacts with the baking soda making the pancakes super fluffy. Just what you want. You can just use normal milk but I can't guarantee they will be as good...and making buttermilk is easy peasy! Worth it to get these perfect pancakes that will get your weekend off to the best start!

And you know, if you really want to push the "they're not that bad for me" boundaries there is an egg and blueberriesin there. Legit breakfast food.

Stack them up, stick a pat of butter on top and drizzle in maple syrup. And please...real maple syrup. I know it's pricey but suck it up. That pretend maple syrup is not your friend. It's a cheap and nasty imposter. Do yourself a favour and buy the real deal. So worth it.

Blueberry buttermilk pancakes everyday!

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Best Ever Fluffy Blueberry Buttermilk Pancakes

Best. Ever! Blueberry Buttermilk Pancakes.Soft, fluffy, full of blueberries and drizzled with maple syrup - the perfect breakfast!

5 from 6 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 pancakes

Author: Laura

Ingredients

• ▢ 30 grams butter melted
• ▢ 1 egg
• ▢ ¾ cup buttermilk *
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup 140g flour
• ▢ 2 tablespoon sugar
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ ½ cup blueberries fresh or frozen
• ▢ * If you don't have buttermilk you can make your own by putting 2 teaspoon of white vinegar or lemon juice into the ¾ cup measure, topping it up with regular milk, stirring it and leaving it to sit on the bench for 5 minutes)

Instructions

• Melt the butter in a microwave proof jug or in a small pot on the stove. Add the egg, buttermilk & vanilla and whisk together.
• In a medium sized mixing bowl add the flour, sugar, baking powder, baking soda and salt and whisk together.
• Pour the wet ingredients into the dry ingredients and whisk together until just combined. Gently fold through the blueberries.
• Heat a pan over a medium heat. To test if it is ready, put a knob of butter into the pan and if it melts and starts to sizzle, it is ready.
• Pour about ¼ cup of into the pan and cook for 1 ½ - 2 minutes or until the edges start to dry up and bubbles start to appear on the surface of the pancake.
• Gently flip it over and cook for a further 1 ½ minutes.
• Remove from the pan. Repeat with the remaining batter until all pancakes are cooked. Butter the pan before each pancake. You may need to turn the heat down slightly after the first 2 or 3 pancakes. If the butter burns when you add it to the pan, it is too hot, so let the pan cool down slightly before cooking the next one.
• Keep the cooked pancakes warm in an oven tray with the oven heated to 100 degrees C until they are all cooked.
• Serve with maple syrup, more blueberries or butter and a squeeze of lemon juice.

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