These blueberry buttermilk pancakes are a favourite among kids and super simple to make for a weekend breakfast with the family.
Chances are you already have everything on hand to make these (you don’t even need buttermilk!). Just serve with butter and maple syrup and you’re good to go. As a side, serve crisp bacon, which makes a super salty and sweet combo.
Tips for Making Blueberry Buttermilk Pancakes:
- If you have buttermilk on hand, substitute milk and lemon juice for 2 cups of buttermilk, and skip the first step.
- To keep cooked pancakes warm while making the rest, heat oven to the lowest setting (usually 200°F) and place the cooked pancakes on a baking sheet in the oven to keep toasty warm!
- I like using vegetable oil to cook my pancakes rather than butter because butter will burn when heated for too long over medium heat.
- You can stir in the blueberries, or you can add them individually to the pancake just after you pour the batter into the frying pan.
- For a pancake to turn our perfect, your pan should be properly heated. It will take your pan 2-3 minutes to heat properly over medium heat before you add a pancake. As the pancakes cook, adjust the heat if needed.