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Buttermilk blueberry pancakes recipe

Buttermilk blueberry pancakes recipe


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  • Recipes
  • Dish type
  • Pancakes
  • Buttermilk pancakes

Big fluffy pancakes made with oats, buttermilk and blueberries. If you have time, let the pancake batter rest for about 20 minutes before cooking.

4 people made this

IngredientsServes: 4

  • 120g oats
  • 60g plain flour
  • 2 teaspoons caster sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 475ml buttermilk
  • 150g frozen blueberries

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat a lightly oiled non-stick frying pan or flat griddle pan over medium high heat.
  2. In a large mixing bowl, mix together oats, flour, sugar, salt, bicarbonate of soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries. Let the batter rest for about 20 minutes.
  3. Pour or ladle the pancake batter onto the pan, about 60ml for each pancake. Brown on both sides and serve warm.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (59)

by AEFDDC

My husband and I loved these! Don't know what the "too runny" thing is about... Here are the things I did a little differently: 1- I mixed the batter and let it sit while I heated the pan; 2- I used a whisk to beat the eggs into the batter; 3- I dropped the frozen blueberries into the batter after I had poured the batter into the frying pan - I didn't add them to the batter in the bowl. Don't know what was the trick - but these were delicious and we'll be making them again. Thanks for a _wonderful_ Sunday morning!-23 Jan 2005

by Kim

The batter was so thin..I ended up adding about 1/4 cup more flour, and letting it sit for about 30 minutes. The oats kind of sucked up the liquid, and it was much more manageable that way. They were very tasty!-11 Feb 2002


Buttermilk blueberry pancakes recipe - Recipes

Our pancakes make people happy. You’ve said it. We’ve said it. We’ve all seen it happen. Throughout the past few months, through everything that has happened, Mrs. B’s pancake recipe has brought us all together. Pancakes aren’t just for brunch or breakfast. It’s a staple in many people’s households. Whether that be during breakfast, a special brunch for a loved one, pancakes for dinner or all day celebratory pancakes. Some of you have even enjoyed some pancakes here at the restaurant (thank you for that!). In the end, do you really need a reason to eat delicious pancakes?

Here’s everything you need to know to make our famous Mrs. Biederhof’s Blueberry Buttermilk Pancakes.

Are you ready? Let’s wash those hands, aka pancake makers, and let’s get to it.

First off you’re going to need your ingredients:

  • ¼ cup of white sugar
  • ½ tsp of salt
  • 2 cups of all-purpose flour
  • 2 ¼ tsp of baking powder
  • ½ tsp of baking soda
  • 2 large eggs
  • 2 cups of buttermilk
  • ¼ cup of melted unsalted butter
  • 1 cup of fresh blueberries
  • And some extra unsalted butter on hand to grease the skillet

Okay now let’s get cooking!

Step 1: In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

Step 2: In a separate bowl, beat the eggs with the buttermilk and melted butter.

Step 3: Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.

The real trick to these is in the mixing. If you overmix the batter, your pancakes won’t be moist and delicate.

Step 4: In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.

Step 5: When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm by keeping them in a 250ºF oven.

Step 6: Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.

And there you have it! So pat yourself on the back now because you just made your own stack of Mildred’s famous pancakes. Play around with it next time. Fancy some chocolate chips? Go for it. Or some rainbow sprinkles? (ouuuu sprinkles) You, my friend, are the Grand Master. Go ahead and throw them in. However you prefer them, enjoy your delicious fluffy creations. We’ll see you on the other side of all of this. Stay well.


Simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

In another bowl, whisk together the eggs, buttermilk and melted butter.

Add the wet ingredients to the dry.

And whisk until just combined. The batter will be thick and lumpy.

Spoon the batter onto a nonstick pan or griddle and top with blueberries.

When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.

Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!


Blueberry Buttermilk Pancakes

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Blueberry pancakes shouldn’t skimp on the blueberries. Here, instead of throwing the blueberries into the batter, we sprinkle them on each pancake as it cooks, so that every pancake is created equal.

Game plan: Both fresh and frozen blueberries work well here, but if you’re using frozen, don’t defrost the berries or they’ll make a soggy, streaky mess in the batter. Also, don’t try mixing the frozen blueberries directly into the batter that will cause it to chill and clump.

To freeze fresh blueberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month.


Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones


Let’s make Blueberry Pancakes

Mix the dry ingredients. Add the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Whisk to combine.

Mix the wet ingredients. I despise dirtying up a bunch of dishes, so I actually use a large measuring cup to mix all of the wet ingredients together. Measure the buttermilk in the measuring cup (if you don’t have a large one, you’ll need to use a small bowl). Crack the eggs in the buttermilk. Whisk to combine.

Combine. Add the buttermilk and egg mixture along with the melted butter and maple syrup to the dry ingredients. Whisk just until combined.

Cook. To streamline the process, I love to use a griddle that sits over my burners to cook the pancakes. It gets things done quick, and usually cooks the pancakes pretty evenly.

When to flip pancakes

The age old-question. Flip your pancake when you can see them crisp up and brown on the edges and little bubbles are forming in the middle. I actually like for my pancakes to be ever-so-slightly undercooked, so after I flip them, I let them cook for about one more minute and take them off the stove.

Cook the sausage. While the pancakes cook, add the sausage to another small to medium non-stick skillet. Add a little bit of water to defrost them and then let them brown up when the water evaporates. I will also microwave the sausage links and then throw them on the griddle with the pancakes to brown up if I don’t want to dirty up another pan,

Serve! Slide a few pancakes on to your plate, drizzle with pure maple syrup and serve with the browned sausage links. Breakfast doesn’t get much better than that.


Blueberry Buttermilk Pancakes Recipe

July is National Blueberry Month, so I thought I’d squeeze in a recipe featuring the powerful superfruit before July is no more. We eat blueberries frequently around here, but one of the easiest ways to get my kids to eat them is by adding them to their favorite breakfast food: pancakes.

Light. Fluffy. Moist. Delicious. I’m making myself hungry just typing about it. I make these at least once a week, and we’re all happy to have them for breakfast, lunch, or dinner. Deliciousness works any time of day.

The most important thing to remember when making any pancakes is not to overmix the batter. Smooth batter is never your goal. You want yours to be a bit lumpy, otherwise your pancakes will be tough instead of soft and spongy.

  • 1½ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp sugar
  • ½ tsp salt
  • 1½ cup buttermilk
  • 2 eggs
  • 3 tbsp vegetable oil
  • 2 tsp vanilla
  • 1 cup blueberries (fresh or frozen)
  1. Mix together the flour, baking powder, baking soda, sugar, and salt. Set aside.
  2. In a large bowl, use an electric mixer to beat the eggs, buttermilk, vanilla, and oil until lightly and fluffy and frothy.
  3. Add dry ingredients to wet ingredients and mix with a wire wisk until combined. The batter should have little lumps. (Don't overmix or you'll have tough, flat pancakes.)
  4. Gently fold in the blueberries. (Alternatively, you can sprinkle the blueberries onto the pancakes while cooking.)
  5. Let the batter rest for about 10 minutes. During this time, you can start preheating your frying pan or griddle (375°) and greasing it with oil or butter.
  6. Use a ladle or scoop to pour about ¼ cup of batter onto heated pan/griddle, making sure to leave a couple of inches in between each pancake.
  7. Flip pancakes once bubbles form on top, about 2 or 3 minutes. Cook for an additional 1-2 minutes until bottom is golden brown.
  8. Server warm with real maple syrup.

Definitely use some fresh blueberries if you can get your hands on some good ones while they’re in season. If not, frozen blueberries work just as well and still have all the health benefits. If you mix frozen blueberries directly into the batter, there is a chance your pancakes might have a bluish-greenish tinge to them. This is how I usually do it, however, and it doesn’t bother me. In fact, I think it’s hardly noticeable. They still look and taste yummy!


Easy Blueberry Buttermilk Pancakes Recipe Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting! This blueberry buttermilk pancakes recipe will help you serve up a big stack of fluffy, homemade blueberry pancakes for your weekend breakfast or brunch table so quickly that you may even want to make them on a weekday, too! Today’s guest blogger is an incredibly talented food blogger, but she’s also quickly becoming the podcasting queen of the culinary world! Her name is Sara De Leeuw, and she’s the blogger behind “My Imperfect Kitchen”. (Isn’t that an adorable name for a food site? I love it!) Sara was super generous to offer up this easy pancakes recipe for you, so please do me a favor and head over to her website for a visit. You’ll love her recipes, and if you take a listen to one of her podcasts, you’ll fall in love with her, too! Making buttermilk pancakes is a family tradition in our house. We make them for birthdays, Mother’s Day, Father’s Day, Sunday breakfast, dinner on a Tuesday , or whenever the blueberry buttermilk pancakes mood strikes us! These awesome pancakes are made with love and lots of fresh blueberries! The recipe is incredibly simple because it starts with a boxed pancake mix. Of course, if you have a favorite basic buttermilk pancakes recipe, feel free to use it and just add the blueberries at the end! Oh, and here’s a great recipe for homemade Bisquick that you can use if you don’t like using boxed baking/pancake mixes. Just use it exactly like you would regular dry Bisquick/pancake mix. This time, I made the blueberry buttermilk pancakes with my granddaughter, whom I affectionately call “Mini Sous”. She and I spend quite a bit of time together and when we’re not playing outside or watching Mickey Mouse Clubhouse, she helps me out (as much as you can when you’re 21 months old) in the kitchen. We had a great time making these pancakes for breakfast one morning, but she wasn’t too happy about having to wait while Omie took pictures! Pancake thief! But pancakes are a lot of work .

Look, I know what you’re thinking.

I don’t have the time nor energy to make buttermilk pancakes from scratch in the morning. I will NOT give up the snooze button. Before you reduce your pancake relationship to exclusively Bisquick (or Ihop) just here me out.

I make this recipe on a Saturday morning, or whenever I have some bum around time. I lay the cooled pancakes on a sheet pan and pop in the freezer for 30 minutes. No worries if it's for longer. You can leave them in there a full day without them tasting like the freezer. Pull them out and throw them in a gallon sized bag. Voila, pancakes all week long. Just microwave for 1 minute and enjoy. This saves a ton of time in the mornings of which I have very little. I will never be the type to wake up two hours before I have to head somewhere. Kudos for those who do.

If you don't go through your pancakes in a few days like I do I would recommend saran wrapping each pancake to prevent freezer burn.


How to step up these pancakes

When we made these blueberry buttermilk pancakes, we’d just come into a beautiful bounty of blueberries: 5 pounds that we picked in Michigan! And miraculously, they only cost $5. If you have a lot of blueberries, please make our Quick Blueberry Sauce to serve with these pancakes. My, oh my is it tasty! It takes the blueberry-ness to a whole new level. It’s an absolute must if you have blueberries to spare.

Another variation? Try Lemon Blueberry Pancakes: the citrus spin is the perfect pairing! To modify this recipe, just add 2 tablespoons lemon juice and 2 teaspoons lemon zest to the batter. Then serve with Easy Blueberry Compote!