Blueberry Buttermilk Pancakes

Anneke Silva

4.50 from 8 votes

These delicious pancakes are studded with juicy wild blueberries and fried until golden on a hot pan. The combination of baking soda and baking powder with the acid in the buttermilk makes these pancakes incredibly light and airy while also giving them a slight tang. The crisp golden outside is the perfect contrast to the soft and fluffy interior, while the wild blueberries add a slightly sweet burst of juice in every bite. These pancakes will remind you of a fancy meal at your favourite brunch spot, but they easily come together in under 20 minutes.

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Prep Time 5

Cook Time 12

Total Time 17

Servings: 13 pancakes

Course: Breakfast, Lunch

Cuisine: American

Calories: 110

Ingredients Equipment Method

Ingredients

Mango Pancakes

1 1/2 cups All Purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Brown sugar
1 tsp Vanilla bean paste
1/4 tsp Fine sea salt
1 1/2 cups Buttermilk
1 Large egg
2 tbsp Unsalted butter melted
1 cup Frozen wild blueberries
2 tbsp Avocado oil

Equipment

Non stick pan
Spatula
Bowl
Whisk
3 tablespoon cookie scoop

Method

Whisk the dry ingredients in a medium bowl.
Measure out the buttermilk, and add the egg and vanilla paste.
Pour the wet ingredients into the dry and mix, making sure they are fulling incorporated.
Fold in the melted butter and frozen blueberries.
Heat the nonstick pan with a bit of avocado oil on medium.
Using the cookie scoop, pour the pancakes into your pan.
Cook at medium heat for 2 minutes, turning when bubbles form.
Cook for an additional 2 minutes until golden on both sides.
Serve with maple syrup.