Wild Blueberry Buttermilk Pancakes
Fluffy buttermilk pancakes studded with tart wild blueberries, cooked on a griddle until golden brown. Ready in 25 minutes with just six ingredients—a classic American breakfast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- ¾ cup buttermilk
- 1 large eggs
- 2 tablespoons butter, melted
- ¾ cup wild blueberries, fresh or frozen
- ¼ teaspoon salt and pepper to taste
Instructions
- 1
Pour 1 cup flour into a medium mixing bowl, then sprinkle 0.25 teaspoon salt over it.
- 2
Crack 1 egg into a separate small bowl, pour in 0.75 cup buttermilk, and whisk with a fork until the egg is completely broken up and mixed with the buttermilk.
- 3
Pour the wet mixture into the flour bowl and stir with a wooden spoon just until you see no dry flour streaks—do not overmix; the batter should look lumpy and thick.
- 4
Pour 2 tablespoons melted butter into the batter and stir gently until it is mostly mixed throughout, about 5 seconds of stirring.
- 5
Scatter 0.75 cup blueberries over the batter and fold them in by scooping batter from the bottom of the bowl up and over the berries; rotate the bowl a quarter turn and repeat until the berries are evenly distributed, about 4 folds.
- 6
Place a 10-inch nonstick skillet or griddle over medium heat and let it warm for 90 seconds until a drop of water sizzles and skitters across the surface.
- 7
Use a 0.25-cup measuring cup or ladle to pour one portion of batter onto the hot skillet, holding the cup just above the surface so the batter spreads into a pancake about 4 inches wide.
- 8
Pour a second pancake onto the skillet to the right of the first, leaving at least 1 inch of space between them so they don't touch.
- 9
Cook without moving the pancakes until the tops look dull and covered in small bubbles, and the edges look firm and slightly darker than the center, about 2 to 3 minutes.
- 10
Slide a thin metal spatula under each pancake, tilting it to peek at the underside—it should be golden brown or the color of honey. Flip each pancake in one quick motion by sliding the spatula under it and flicking your wrist upward.
- 11
Cook the flipped pancakes for 60 to 90 seconds until the bottom is golden brown and the centers feel slightly firm when you tap them with the spatula.
- 12
Slide both pancakes onto a clean plate and repeat steps 7 through 11 with the remaining batter to make 2 more pancakes.
- 13
Stack the four pancakes on a serving plate in one pile or side by side, then divide between two plates.
Tools you’ll need
- medium mixing bowl
- small mixing bowl
- wooden spoon
- fork
- rubber spatula
- 10-inch nonstick skillet or griddle
- 0.25-cup measuring cup or ladle
- thin metal spatula
- dinner plate
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