Pioneer Woman Blueberry Pancakes

Pioneer Woman blueberry pancakes are a quick buttermilk breakfast made with fresh blueberries, flour and butter, ready in 35 minutes. Try this easy fluffy pancake recipe for Mother's Day brunch or lazy Saturday mornings, since it's family-friendly and uses simple pantry staples.

Stir the batter just until combined and leave the small lumps in, because over-mixing turns fluffy pancakes dense and chewy. Skip that and you lose the light, airy texture that makes these worth a slow Saturday morning.

Dropping the blueberries onto each pancake right after the batter hits the pan keeps them from bleeding purple through the whole bowl. Buttermilk also gives a tender crumb with a slight tang that plain milk can't match, so every bite tastes bright next to the sweet syrup.

Pioneer Woman Blueberry Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

430

kcal

Buttermilk batter cooks up tall and tender with a golden crust and juicy blueberries melted into each round. Brushing the pan with butter between batches keeps the edges crisp and the pancakes easy to flip.

Ingredients

• 2 c. all-purpose flour
  

• 1 tbsp. granulated sugar
  

• 2 tsp. baking powder
  

• 1/2 tsp. baking soda
  

• 3/4 tsp. salt
  

• 2 1/4 c. whole buttermilk
  

• 2 large eggs
  

• 1/4 c. melted unsalted butter, plus more for cooking
  

• 1 tsp. vanilla extract
  

• 2 c. fresh blueberries, plus more for garnish
  

• Maple syrup and pats of butter, for serving
  

Directions

• Mix the dry ingredients: Stir together 2 cups flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon salt in a large bowl. Set it aside while you mix the wet ingredients.
• Whisk the wet ingredients: Whisk together 2 1/4 cups buttermilk and 2 eggs in a medium bowl. Then add that mixture to the flour mixture, along with 1/4 cup melted butter and 1 teaspoon vanilla.
• Stir the batter: Stir the batter just until combined, leaving some small lumps behind. That keeps the pancakes light and airy instead of tough.
• Heat the pan: Heat a large nonstick griddle or skillet over medium heat, then brush the surface with a little melted butter. Sprinkle a few drops of water on it, and if they sizzle, you're ready to cook.
• Pour and add blueberries: Pour the batter with a 1/3 cup measure, spacing the pancakes about 2 inches apart. Top each one with fresh blueberries right away, using 2 cups total for the batch.
• Cook the first side: Let the pancakes cook undisturbed for 2 to 5 minutes. They're ready to flip once bubbles appear on the surface and the edges look dry.
• Flip and finish: Flip the pancakes and cook about 2 minutes more, until golden brown on both sides. Then repeat with the remaining batter, brushing the pan with butter between batches and adjusting the heat as needed.
• Serve warm: Drizzle the pancakes with maple syrup and top each stack with a pat of butter just before serving. Add a few more blueberries on top if you like.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO silicone spatula set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen berries work in a pinch, and you can drop them straight onto the batter without thawing. They release more juice as they cook, so wipe the pan between batches to keep the pancakes from sticking.

What can I use if I don't have buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into a cup of regular milk and let it sit for 5 minutes. It won't taste exactly the same, but it gives the batter the acidity it needs to rise.

Can I make the pancakes ahead and reheat them?

Cool the cooked pancakes on a rack, then store them in the fridge for a few days or freeze them with parchment between each one. Reheat them in a toaster or a warm oven so the edges stay slightly crisp.

Should I keep the pancakes warm while I cook batches?

Set a baking sheet with a cooling rack in a 200°F oven and move each finished batch onto it. That way the pancakes stay hot and the tops don't steam and go soggy.

Why are my pancakes flat or rubbery?

Over-mixing the batter is the usual culprit, because it develops the gluten and knocks out the air. Old baking powder can also cause flat pancakes, so check that yours is still fresh.