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Blueberry Buttermilk Pancakes Recipe

Blueberry Buttermilk Pancakes

Recipe courtesy The Cookworks

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (178)

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Average Rating:

Total Reviews: 178

Showing 171-178 of 178

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  • on November 16, 2005

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    These pancakes are the BEST that I have ever had! They were fluffy, light, and flavorful. I substituted 1 cup of whole wheat flour for 1 cup of all-purpose, to boost the fiber and grain. I used frozen berries (its all I had and it was delicious! Fantastic!

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  • on November 03, 2005

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    These are the best pancakes I have ever made. They are light, fluffy and delicious! I will never buy a pre-made mix again. To reduce the fat, I used fat-free buttermilk. Thanks for a great recipe!

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  • on September 18, 2005

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    Good basic pancake receipe. We used 1 cup regular flour, 1 cup whole meal flour to be a bit more healthy. We needed to add additional milk to it or was too too mushy.

    Also used blackberries. Instead of syrup, used honey. An awesome way ro start a lazy Sunday with the papers...

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  • on July 29, 2005

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    They were easy to make and turned out light and absolutely delicious.

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  • on June 26, 2005

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    Some of the best pancakes I have ever eaten. Very easy to make.

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  • on May 28, 2005

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    I have made a lot of pancakes in my day, and this recipe is exactly what I would consider to be perfect. Thank you for providing us with such a simple and delicious recipe. The key with pancakes is to only stir about 5 times with a wisk....leave the batter very lumpy and you will be rewarded with very fluffy pancakes. Enjoy!

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  • on March 26, 2005

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    Very good cake batter but used fresh, very plump blueberries that overpowered the cakes. Suggest using small berries and maybe adding them into batter.

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  • on October 17, 2004

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    I have made these for my family plenty of times and they have come out great everytime.. They're so light and fluffy I will continue to make these again and again.

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