RK The Repeat Kitchen

Breakfast

Blueberry Buttermilk Pancakes

Tall, fluffy pancakes studded with juicy blueberries. The Sunday breakfast we make on repeat.

By Sarah
A stack of fluffy blueberry pancakes drizzled with maple syrup Save to Pinterest

The pancake formula I’ve made every weekend for years. Buttermilk for tang, baking soda for lift, and just enough resting time so the batter pillows up on the griddle.

Ingredients

Instructions

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl whisk buttermilk, eggs, melted butter, and vanilla.
  3. Pour the wet into the dry and stir just until combined — lumps are fine. Rest the batter for 5 minutes.
  4. Heat a nonstick skillet or griddle over medium-low. Lightly butter it.
  5. Scoop 1/3 cup of batter per pancake. Scatter a handful of blueberries on top of each. Cook until bubbles set on the surface, 2 to 3 minutes, then flip and cook 1 to 2 minutes more.
  6. Keep warm on a sheet pan in a 200°F oven while you finish the rest. Serve with butter and maple syrup.

Notes

  • Frozen blueberries work — don't thaw them, just press them into the batter as it cooks.
  • For extra height, separate the eggs and fold whipped whites into the batter at the end.