American Buttermilk Pancakes with Blueberry Sauce Recipe
These pancakes are the classic breakfast straight out of American movies: tall, fluffy little cakes just begging to be stacked into a tower on your plate. Buttermilk makes them tender inside, and a simple sauce from frozen berries adds color and fruity freshness. It’s a great weekend breakfast for when you have a moment to sit at the table with a mug of coffee.
These buttermilk pancakes are extra fluffy and tender, with a tang from the buttermilk that balances the sweetness of the blueberry sauce. They feel like a special brunch but are simple enough for any lazy weekend morning.
Chef's tips
Don’t skip resting the batter – those 5–10 minutes help it thicken and give the pancakes a better rise. Keep the heat at medium so the pancakes cook through without burning on the outside, and lightly oil the pan between batches to prevent sticking.
How to serve
Stack the pancakes high, pour over plenty of warm blueberry sauce and finish with a spoonful of yogurt or whipped cream. Add some fresh berries or sliced banana on the side and serve with hot coffee or tea.
Ingredients
- wheat flour - 250 g
- buttermilk - 300 ml
- egg - 2 piece
- sugar - 30 g
- baking powder - 10 g
- baking soda - 3 g
- butter - 40 g
- salt - 1 pinch
- blueberries - 250 g
- sugar - 30 g
- lemon juice - 10 ml
- vegetable oil - 20 ml
Preparation
- Add the flour, baking powder, baking soda, sugar and a pinch of salt to a bowl. Stir with a spoon to combine the ingredients.
- In a second bowl, beat the eggs with the buttermilk and the melted, slightly cooled butter.
- Pour the wet ingredients into the dry and mix briefly with a spoon or whisk – just until combined. If the batter has small lumps, that’s fine; don’t overmix or the pancakes won’t be as fluffy.
- Let the batter rest for 5–10 minutes; it will thicken during this time.
- Put the frozen blueberries into a small saucepan, add the sugar and lemon juice. Heat over medium heat for 5–7 minutes, stirring occasionally, until the fruit releases its juices and a thick, slightly syrupy sauce forms. If you like, lightly mash some of the berries with a spoon.
- Heat a pan with a little oil over medium heat. You can gently wipe the pan with a paper towel so only a thin layer of fat remains.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake, leaving space between them. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges start to set.
- Flip the pancakes and fry for another 1.5–2 minutes, until golden. Transfer the finished pancakes to a plate and cover with a cloth so they don’t cool down.
- Repeat until you’ve used all the batter, adding a little more oil to the pan if needed.
- Serve the pancakes immediately, topped with the warm blueberry sauce.
Storage
Leftover pancakes can be stored in the fridge for up to 2 days. Reheat them in a dry pan over low heat or in a toaster until warmed through and slightly crisp on the edges.
I like to double the blueberry sauce and keep the extra in the fridge – it’s great not only on pancakes but also on yogurt or oatmeal during the week.
