Buttermilk Blueberry Pancakes


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

I love the way summery blueberries burst in my mouth like little purple balloons.


  • 2 cups (10 oz/315 g) all-purpose (plain) flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 2 cups (16 fl oz/500 ml) buttermilk
  • 4 Tbsp (2 oz/60 g) unsalted butter, melted and cooled, plus more for brushing
  • 1 pt (8 oz/250 g) blueberries


    In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, beat together the eggs and buttermilk. Pour into the dry ingredients and mix until a smooth batter forms. Fold in the 4 Tbsp melted butter and the blueberries.

    Heat a large frying pan over medium-high heat until hot. Brush with melted butter. For each pancake, ladle 2 Tbsp of the batter into the pan, forming circles 4–5 inches (10–13 cm) in diameter. Cook until bubbles form on the surface, about 3 minutes. Turn the pancakes and cook until lightly browned on the second sides, about 3 minutes. Transfer to a platter. Repeat until all the batter is used, brushing the pan with more butter as needed. Serve the pancakes right away.

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