Triple Blueberry Pancakes
Fluffy and delicious buttermilk blueberry pancakes from scratch. Easy recipe and homemade blueberry sauce. With crushed blueberries in the batter, whole blueberries mixed in, and a blueberry sauce on top, these pancakes have blueberries added three different times.
Ingredients
- 1 ⅛ cup (140 grams/5 ounces) all-purpose flour, sifted
- 2 tablespoons (25 grams/0.8 ounces) granulated sugar
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk (see notes for substitute)
- 2 tablespoons (30 grams/1 ounces) butter, melted
- 1 teaspoon pure vanilla extract
- ½ cup blueberries, crushed or pureed
- ¾ cup blueberries, whole
- Canola oil/cooking spray/butter, for coating the pan
Blueberry Sauce
- 1 cup (115g) powdered sugar
- ¼ cup blueberries
- 1 teaspoon lemon zest* optional
Instructions
Blueberry Pancakes
-
In a large bowl, mix together dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside.
-
In a separate medium bowl, whisk together liquids: egg, milk or buttermilk, melted butter, and vanilla extract. Whisk in the crushed or pureed blueberries.
-
Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Gently fold in whole blueberries. Do not over mix.
-
Heat a griddle or skillet over medium heat. Coat with cooking spray, butter, or oil. For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
-
Serve immediately while pancakes are still warm. Drizzle with blueberry sauce or desired topping.
Blueberry Sauce
-
Place all ingredients in a food processor or blender and process until smooth. Add more blueberries or powdered sugar as necessary until desired consistency (thick yet pourable) is achieved. You can strain through a sieve to make it extra smooth, but that’s optional. Use immediately.
Recipe Notes
- To create a buttermilk substitute, squeeze 1 Tablespoon of lemon juice into a liquid measuring cup and fill the rest with milk up to the 1 cup line. Plain Kefir can also be used as a 1:1 substitute as well.
- Blueberries: Use fresh or thawed from frozen.