How to Make Blueberry Buttermilk Pancakes

I hope you all had a wonderful Thanksgiving celebration with your family and friends yesterday!  Did you have a chance to check out my previous post to discover the 3 secrets to making tender and fluffy pancakes?  If not, simply click here before you read on!   Yes, those tips are important and will guarantee you to tender and fluffy pancakes, every single time!



See how light and fluffy these Blueberry Buttermilk Pancakes turn out?  Every bite is heavenly!  The lemon zest in this recipe really brightens up these pancakes and compliment beautifully with the blueberries.  Make sure you serve these pancakes with some warm maple syrup.  A must!  I love a little dab of butter as well, but that’s truly optional. 



Ready to see how I made these Blueberry Buttermilk Pancakes?  Simply click on the YouTube video below for the step-by-step tutorial!





I hope you enjoy today’s video tutorial and recipe.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published.





These pancakes are my absolute all time favorites.  They have the perfect balance of sweetness and tartness.  Quite refreshing with the lemon zest, yet decadent with the buttermilk richness.  What do you usually like in your pancakes?  Chocolate chips and strawberry?  Bananas and walnuts?  Or just simple plain ones?  Leave a comment below to let me know.  I can’t wait to hear from you!


Ingredients and Tools used:

Crepe Pan (Click here for more information)
Maple Syrup (Click here for more information)
Mikasa Something Borrowed Salad/Desert Plates (Click here for more information)
Large Spatula (Click here for more information)
Organic Vanilla Extract (Click here for more information)



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Blueberry Buttermilk Pancakes:
Makes 10 Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 large egg, at room temperature
2 tablespoons unsalted butter, melted and cooled, plus more for cooking
1 teaspoons finely grated lemon zest, from 1 lemon
1 teaspoon vanilla extract
1 cup fresh blueberries
Salted butter and warm maple syrup, for serving

In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk, egg, melted butter, lemon zest and vanilla extract until well incorporated.

Make a little well in the middle of the flour mixture and pour the liquid ingredients while stirring until just combined. It’s okay that it’s still lumpy. Do not over mix the batter! Otherwise the pancake will be chewy instead of tender and fluffy.

Heat 1 teaspoon of butter in a heavy non-stick griddle or any non-stick pan, over medium low heat. Wipe off excess with a paper towel. Pour about 1/4 cup of batter onto the griddle and cook for 3 to 4 minutes or until bubbles appear on the edges. Sprinkle a few blueberries (about 6 to 8) onto the surface of each pancake. I usually cook 2 to 3 pancakes at a time, depending on the size of your pan.

Then, flip each pancake and cook until the other side is golden, about 2 to 3 minutes more. Transfer the pancakes to the serving plate and continue to cook the remaining batter.

Serve with a little salted butter and warm maple syrup. They will be the most tender and fluffy pancakes you’ve ever eaten! Enjoy!