It doesn't take much to master homemade Blueberry Pancakes with Buttermilk. Follow our step-by-step instructions to build your blueberry buttermilk batter the right way for a perfect summertime breakfast treat. Just make sure your bubbles - and your berries - burst!
Place butter in a medium mixing bowl or large measuring cup. Heat in the microwave on 50% power for 30-45 seconds, until the butter melts.
Add the buttermilk, egg, and vanilla to the melted butter, then whisk until very smooth.
Combine the flour, baking powder, baking powder, sugar, and kosher salt in a second, larger mixing bowl. Whisk until very well combined, then make a well in the center of the dry ingredients.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients until the batter just comes together; some small lumps are okay!
Add the blueberries and gently fold into the batter using a rubber spatula.
Rest the batter for 10 minutes, then give it one more stir. If the batter is too thick, add more buttermilk 1-2 tablespoons at a time; if the batter is too thin, add flour 1 tablespoon at a time. The consistency should be between the consistency of brownie batter and cake batter - thick, but pourable.
Heat a 12” skillet over medium low heat; see Note 1. The skillet is heated to the correct temperature once you can sprinkle a few drops of water over the pan, and the droplets skid around the surface, then evaporate.
Pour three ¼ cup portions of batter into the skillet, evenly spaced. Cook 3-4 minutes, or until the edges are set and bubbles rise to the surface of the pancake and remain after popping. Flip the pancakes (we like using a fish spatula!) then cook 2-3 minutes more.
Notes
Note 1. If using a non-stick skillet, no greasing is required. If using cast iron, melt 1-2 teaspoons of butter in the skillet before adding the batter; wipe out the skillet in between batches, adding more butter before each subsequent addition of batter to the skillet.Optional Substitutions
Use half all-purpose and half whole wheat flour.
Use an equivalent amount of honey or agave in place of the sugar.
In place of butter, use 3 tablespoons of light olive oil.