Blueberry Buttermilk Pancakes


Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Servings: 4
Prep Time: 10 minutes
Cook Time: 3 minutes — per pancake
Start to Finish: 13 minutes
Times are approximate

1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon sugar
2 1/4 cups buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons melted unsalted butter, plus more for serving
2 large eggs, beaten
2 cups fresh blueberries, plus more for serving
Maple syrup, for serving

Suggested Items:
measuring cups and spoons
small bowl
large mixing bowl
Griddle or large non-stick skillet

In a small bowl, mix flour, salt, baking powder and soda, and sugar together with a fork.

In a large mixing bowl, combine buttermilk, vanilla, butter, and eggs until well-mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).

Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop 1/3 cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more.

Pancakes should be golden brown. Repeat steps for remaining pancakes.

Serve with butter, maple syrup, and blueberries.

More recipes you might like:

  • Blueberry Pancakes
  • Cottage Cheese Pancakes
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  • Fruit Yogurt Pancakes
  • Honey Spice Blueberry Pancakes
  • Luxury Biggriddle Cool Touch Griddle

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