Blueberry Buttermilk Pancakes
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
measuring cups and spoons
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.
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