🥞 American Buttermilk Pancakes
American buttermilk pancakes are thick, fluffy griddle cakes made with flour, buttermilk, eggs and melted butter. Fresh blueberries are dotted into the batter so they burst while cooking, and the stack is finished with butter and maple syrup. The buttermilk gives a slight tang and a very tender crumb, making them a diner and brunch favourite.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g plain flour
- 1 tsp baking soda
- 1 tbsp sugar
- 1 pinch salt
- 1 egg
- 350 ml buttermilk
- 25 g butter, melted
- 120 g blueberries
- 60 ml maple syrup
Method
- Whisk flour, baking soda, sugar and salt together.
- Mix egg, buttermilk and melted butter, then fold into the dry ingredients; a few lumps are fine.
- Pour batter onto a hot griddle and scatter blueberries on each pancake.
- Flip when bubbles appear and cook until golden.
- Serve stacked with maple syrup.
How to make it lighter
- Use plenty of blueberries and a measured spoon of syrup (1 tbsp ≈ 50 kcal).
- Cook on a non-stick griddle with just a light brush of butter.
- Make smaller pancakes and stop at a stack of three.
History
Griddle cakes have been eaten in North America since colonial times, and blueberry pancakes became a classic of American diners and home breakfasts. Buttermilk is valued for making the batter rise lighter with baking soda.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →