Blueberry Buttermilk Pancakes

Everyone should have at least one yummy home cooked breakfast over the weekend. If you’re not, you’re not living a fulfilling life. OK, that’s an exaggeration. But really you should treat yourself and someone you love once in a while! What’s today’s treat? Well it just happens to be blueberry buttermilk pancakes. It’s such a simple, quick recipe. So no excuses, you’re making these…tomorrow.

Buttermilk Blueberry Pancakes
Blueberry Buttermilk Pancakes

Adapted from: Williams-Sonoma, Complete Outdoor Living Cookbook
Serves 2-3 people

(all at room temperature)

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1 cup buttermilk
  • 1/8 cup of melted butter
  • 1 cup stemmed blueberries


In a large bowl, sift together all dry ingredients. In a smaller bowl, whisk together buttermilk and egg.

Pour wet ingredients into dry ingredients and mix well with a wooden spoon. Fold in 1/8 cup of melted butter and blueberries. NOTE: Make sure the blueberries don’t have any stems. Sometimes you’ll find a few troublemakers in there.

Preheat large frying pan on medium/high. Spray with Pam or melt a little butter in the pan. Pour batter into pan. I won’t tell you how much–make them as big or small as you want them! When you see a bunch of bubbles on the top of the pancake, its time to flip! Cook a little longer, about 3 minutes. Remove and serve with butter and syrup.

Now that’s a good way to start a Saturday!

Are you making anything delicious for the special Dad in your life? Tell us about it.

Happy Father’s day!!


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