Fluffy Blueberry Buttermilk Pancakes Delight
Indulge in these Fluffy Blueberry Buttermilk Pancakes, a sumptuous breakfast treat perfect for any occasion. Bursting with fresh blueberries and infused with the rich flavors of vanilla and nutmeg, these pancakes are light, airy, and absolutely irresistible. Whether you're serving them for a family brunch or a cozy weekend breakfast, these pancakes promise to impress. Serve them warm with a pat of butter and a drizzle of maple syrup for a truly delectable start to your day. Easy to prepare and guaranteed to be a hit, this recipe brings joy to your morning table.
4
Servings
240
Calories
12
Ingredients
Ingredients
large egg
1 (beaten until fluffy)
all-purpose flour
1 cup (measured)
buttermilk
1 cup (well shaken)
fresh blueberries
1 1/2 cups (washed and de-stemmed)
vegetable oil
2 tablespoons (measured)
light brown sugar
1 tablespoon (packed)
baking powder
1 1/2 teaspoons (measured)
baking soda
1 1/2 teaspoons (measured)
vanilla extract
1 teaspoon (measured)
salt
1/2 teaspoon (measured)
ground cinnamon
1/4 teaspoon (measured)
ground nutmeg
1/8 teaspoon (measured)
Instructions
1
In a medium or large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk thoroughly until evenly mixed.
2
In a separate small to medium bowl, whisk the egg until fluffy. Gradually add the buttermilk, light brown sugar, vegetable oil, and vanilla extract, whisking until smooth and well combined.
3
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a whisk until just combined. It’s okay if the batter is slightly lumpy; avoid overmixing to keep the pancakes fluffy.
4
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
5
Preheat a non-stick griddle or skillet over medium-low heat. Lightly grease it if needed. Using a ladle or a 1/3 measuring cup, scoop the batter onto the hot griddle.
6
Cook until you see bubbles forming on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip the pancakes and cook the other side until golden brown, another 1-2 minutes.
7
Remove from the griddle and serve immediately with softened butter and a generous drizzle of warm maple syrup.
Nutrition Information
8.5g
Fat
41g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Fluffy Blueberry Buttermilk Pancakes Delight recipe?
It is a sumptuous breakfast treat featuring fresh blueberries, vanilla, and nutmeg, designed to be light and airy.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
What type of flour is required?
The recipe calls for 1 cup of measured all-purpose flour.
How much buttermilk is used?
The recipe requires 1 cup of well-shaken buttermilk.
What preparation is needed for the egg?
One large egg should be whisked until it is fluffy before adding other wet ingredients.
How many blueberries are included?
You will need 1.5 cups of washed and de-stemmed fresh blueberries.
Which spices give these pancakes their flavor?
The recipe uses 1/4 teaspoon of ground cinnamon and 1/8 teaspoon of ground nutmeg.
What kind of sugar is best for this recipe?
The recipe specifies 1 tablespoon of packed light brown sugar.
Why shouldn't I overmix the batter?
Mixing gently until just combined keeps the pancakes fluffy; a few lumps in the batter are acceptable.
What heat setting should I use for the griddle?
Preheat a non-stick griddle or skillet over medium-low heat.
How do I know when to flip the pancakes?
Flip them when you see bubbles forming on the surface and the edges look set, usually after 2-3 minutes.
How long do the pancakes cook on the second side?
They should cook for another 1-2 minutes until they are golden brown.
What is the recommended scoop size for the batter?
Use a ladle or a 1/3 measuring cup to scoop the batter onto the griddle.
What are the suggested toppings for serving?
Serve them immediately with softened butter and a generous drizzle of warm maple syrup.
How much fat is in one serving?
Each serving contains 8.5g of fat.
What is the carbohydrate content?
There are 41g of carbohydrates per serving.
How much protein does this recipe provide?
Each serving provides 5g of protein.
How much baking powder and baking soda is needed?
The recipe uses 1.5 teaspoons of baking powder and 1.5 teaspoons of baking soda.
What amount of vanilla extract is used?
One teaspoon of measured vanilla extract is used for flavor.
Should the griddle be greased?
The griddle should be lightly greased if needed, though a non-stick surface is recommended.
How do I combine the dry ingredients?
In a medium or large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
When should I add the blueberries to the mix?
Gently fold the fresh blueberries into the batter after the wet and dry ingredients have been combined.
Is this recipe suitable for a weekend brunch?
Yes, it is specifically tagged for brunch and weekend breakfast occasions.
What type of oil is used?
The recipe calls for 2 tablespoons of measured vegetable oil.
How much salt is required?
The recipe requires 1/2 teaspoon of measured salt.
What is the preparation for the buttermilk?
The buttermilk should be well shaken before being added to the wet mixture.
Is this considered an easy recipe?
Yes, it is described as easy to prepare and guaranteed to be a hit.
What is the total number of ingredients?
There are 12 ingredients in this pancake recipe.
Are these pancakes served warm or cold?
They are best served immediately while warm for the best taste and texture.