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stack of buttermilk pancakes on a plate with blueberries and syrup

Fluffy Silver Dollar Buttermilk Pancakes with Blueberries

These Fluffy Silver Dollar Buttermilk Pancakes with Blueberries are incredibly easy to make and are bursting with blueberry flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 18 pancakes
Calories 48 kcal

Equipment

  • Large Bowl
  • 10-12 inch Cast-Iron Skillet (Large)

Ingredients  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla extract
  • 1 cup fresh blueberries
  • unsalted butter or neutral oil, for cooking pancakes

Instructions 

  • In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
  • Whisk the buttermilk, eggs, and vanilla extract into the dry ingredients until combined (the batter will be slightly lumpy).
  • Rest pancake batter for 10 minutes.
  • Heat a large skillet or griddle over medium heat.
  • Brush with butter or neutral oil. Repeat between batches.
  • Pour about 1 tablespoon of batter into the pan leaving about an inch between each pancake then sprinkle with a few blueberries. Depending on the size of your skillet you can cook 4-5 pancakes at a time.
  • Flip the pancakes over when small bubbles appear on the surface and a few have burst, about 2 minutes. Brown the other side, about 1 minute. Transfer to a baking sheet and keep warm in an over. Repeat with the remaining batter.
  • Serve with additional blueberries, butter, and syrup.

Notes

1. The buttermilk can be substituted with 1 tablespoon of lemon juice then add regular milk up to the 1 cup mark. Let the lemon and milk mixture sit for about 5-8 minutes.
2. Use a thin spatula. We like to use a metal fish spatula since it is long enough to get all the way under the pancake and has a thin, almost-sharp edge, so it slides under the pancakes without messing them up.
3. The first one or two pancakes are a test batch. The first couple of pancakes will help you determine if your heat is correct and if you have any cold or hot spots on your pan.
4. Avoid over-mixing your batter. As soon as the liquid is introduced to flour, gluten is formed and over-mixing allows the gluten to expand causing chewy pancakes.
5. Wait to add the blueberries. Stirring (or folding) the berries into the batter seems like the best way to combine them with the batter and even if you are careful when stirring can cause berries to burst and discolor the batter. This also guarantees an equal number of berries per pancake.
6. Only flip pancakes once. Flipping pancakes too many times will cause them to deflate resulting in not-so-fluffy pancakes. Flip the pancakes when bubbles have popped and the holes that have formed stay open to the bottom.
7. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the silver dollar buttermilk pancakes and blueberries and does not include the nutritional value for additional butter or syrup.  It does not include the nutrition for any substitutions.
8. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.

Nutrition

Serving: 1 pancakeCalories: 48 kcalCarbohydrates: 8 gProtein: 2 gFat: 1 gSaturated Fat: 1 gCholesterol: 13 mgSodium: 222 mgPotassium: 39 mgSugar: 2 gVitamin A: 1 IUVitamin C: 2 mgCalcium: 3 mgIron: 2 mg
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