Mix up the batter, heat the griddle and bring out the butter and syrup. It’s time to whip up a delicious batch of Blueberry Buttermilk Pancakes.
These fluffy, homemade griddle cakes are the perfect way to recognize National Pancake Day and National Better Breakfast Day. Both days are celebrated annually on September 26th.
Looks like the batter-made breakfast item has been around for more than 30,000 years! In fact, pancakes may be the oldest breakfast food in history. Versions of pancakes date way back to the Ancient Greeks in the fifth century B.C. It wasn’t until 2005 though that the national observance was started as an excuse to eat pancakes.
Since breakfast, for many people, is often a low priority, Better Breakfast Day was created to bring attention and awareness to the most important meal of the day. In September 1951, the Cereal Institute promoted Better Breakfast Month for the first time. Anyway you look at it, if there was a day to eat pancakes, September 26th is that day.
However, if pancakes aren’t your favorite breakfast food, check out my recipe for Skillet Potato & Eggs here , which is another perfect breakfast option.
Whether it’s a hotcake holiday or not, Blueberry Buttermilk Pancakes are an outstanding breakfast choice to start the day off right!
Blueberry Buttermilk Pancakes
Notes
Be careful not to burn pancakes. Remember to adjust your cooking flame accordingly. I always start out with a higher heat to get the griddle very hot, and then gradually reduce.
Ingredients
- 2 cups flour
- 1 tbsp. sugar
- 1 tbsp. light brown sugar
- ¼ tsp. salt
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 eggs
- 2 cups buttermilk
- 3 tbsp. butter, melted,
- plus more for cooking
- 1 pint fresh blueberries
Instructions
- In medium bowl, combine flour, sugar, salt, baking powder and soda.
- In large bowl, whisk together eggs, buttermilk, and butter. Add dry ingredients to egg mixture and mix until just blended.
- Heat a lightly butter-greased griddle over high heat.
- Pour 1/2 soup ladle of batter onto griddle for each pancake. Scatter a good amount of blueberries over each pancake. Cook until bubbles form on the surface, about 3 minutes, being careful not to burn bottom. When ready, turn and cook until other side is golden. Remember to adjust heat accordingly so pancakes do not burn. Continue until all batter is gone. Top with butter and syrup. Enjoy!
Nutrition Facts
Blueberry Buttermilk Pancakes
Serves: Serves 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 474 kcal | |
| % Daily Value* | ||
| Total Fat 15 g | 23.1% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 660 g | 27.5% | |
| Total Carbohydrate 69 g | 23% | |
| Dietary Fiber | 0 | |
| Sugars 17 g | ||
| Protein 16 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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