These are the perfect light and fluffy ‘buttermilk’ pancakes loaded with fresh blueberries. This recipe is completely dairy-free using an at home substitute for buttermilk and I guarantee no one will know the difference. They are best served stacked sky high topped with more fresh fruit and a very generous drizzle of pure maple syrup.
While I tend to prefer a savoury breakfast, these pancakes are just perfect for a lazy Sunday when you feel like something sweet.
Growing up, we never ate pancakes for breakfast. My Dad would make us ‘brinner’ before I even knew that was a thing. We would routinely eat pancakes with bacon and eggs, drenched in maple syrup for dinner which was my absolute favourite thing.
It wasn’t until I was older that I realised that this was unusual and that most people considered pancakes a breakfast food not a dinner one. Also apparently the bacon and eggs with the pancakes was a little strange and it wasn’t until I had this discussion with a Canadian friend that I found out it was perfectly normal, and everyone who had looked at me a little strange when I had talked about eating bacon and eggs with pancakes and maple syrup where just missing out on one of life’s greatest food pairings.
Today’s recipe is not this traditional Candian style pancake breakfast, but I felt it was a good story about how pancakes became a staple food in my life, particularly as I reflect on the influence my Dad’s cooking had on me following Father’s Day last weekend.
I still enjoy the occasional brinner, it is such a treat and perfect for those nights when you don’t really feel like anything.
But today’s recipe is my adult version of a pancake breakfast. It is the slightly fancier big brother of those original pancakes. They are big and fluffy, and so light and delicate. They are then filled with blueberries that burst in every bite and everything is brought together with maple syrup. Because I truly don’t believe you can even call them pancakes if they aren’t drenched in maple syrup.
How to make dairy-free ‘buttermilk’ pancakes
Like every recipe I post, these pancakes are dairy-free. The pancakes use coconut oil for moisture (but you could use any light tasting oil) and a homemade buttermilk substitute. Make this by mixing 2 tablespoons of white vinegar with ¾ cup of oat milk. I like oat milk because it doesn’t have a strong flavour when used in baked goods, and it is super creamy giving a beautiful texture. But you could use any dairy-free milk you like.
Once you have your buttermilk, set it aside while you whisk together all the dry ingredients in one bowl. Then whisk the wet ingredients, including the buttermilk in another bowl. Then pour that into the dry ingredients and whisk up until you have a thick batter.
You will see the reaction of the vinegar from the buttermilk with the bicarbonate of soda and it will start to bubble a little and get a bit foamy. Let the batter sit for about 10 minutes for this reaction to happen so that you can make sure to get even pancakes.
I don’t add the blueberries to the batter because I think then you end up with an uneven distribution, so instead, I pour out ⅓ cup of batter into a hot oiled pan per pancake and then evenly dot in my fresh blueberries. Let cook until bubbles start to form, then flip and cook for another 1-2 minutes and repeat until all batter is used.
I get about 6 pancakes from this which is perfect for 2 really hungry people, or 3 if you’re more into portion control.
I have also reheated these in the microwave for about 30-60 seconds the next day and while not glamorous it does the job just fine.
Why use buttermilk instead of regular milk?
The real question is, why are buttermilk pancakes so much better!
While pancakes are not baked, they still conform to the science of baking. There is a chemical reaction that happens when the acid of the vinegar in the buttermilk reacts with the bicarbonate of soda (baking soda) which kick starts it leading to more lift and rise. This is why buttermilk pancakes are always thicker than pancakes made with regular milk.
The reaction also breaks down the gluten in the flour, making a lighter, more tender crumb. This is the secret to the light and fluffiness that is associated with buttermilk pancakes vs regular pancakes which can sometimes have a ‘chewier’ texture.
Pancakes are one of the greatest foods, and this recipe is a weekend staple. I always make sure to have pure maple syrup (don’t even bother with that fake stuff) in my pantry so that pancakes are never far away.
Oh and what if you are like my husband and don’t like blueberries? Firstly, I will never understand you, and secondly, just leave them out. These pancakes are just as tasty without.
And lastly I did start this post by talking about bacon and eggs with pancakes, and as much as I love that, I wouldn’t recommend them with blueberry pancakes as that is just a little weird. If you really want to try it with this recipe though you can, just leave out the blueberries, cinnamon and sugar. Maybe that’s a post for another time.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Blueberry Buttermilk Pancakes
- ¾ cup oat milk
- 2 tablespoons white vinegar
- 1 cup plain flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 egg
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- pure maple syrup to serve
- In a small bowl, make the ‘buttermilk’ by mixing the vinegar with the oat milk and set aside.
- In a large mixing bowl combine flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon and whisk to combine.
- In another bowl, whisk together egg, coconut oil, vanilla and milk mixture. Add wet ingredients to dry and whisk until a thick batter forms. Set aside and rest for 10 minutes.
- Heat a non stick frying pan and lightly spray with oil. Add ⅓ cup of batter per pancake to the pan, and dot in blueberries. Once bubbles have formed on the surface, flip pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
- Serve pancakes with more fresh blueberries and a very generous drizzle of maple syrup.