Blueberry Buttermilk Pancakes
In this recipe, we show you how to make buttermilk blueberry pancakes. One that is fluffy and tender from start to finish. Give this recipe a try.
Blueberry Buttermilk Pancakes
Course: 1Cuisine: FrenchDifficulty: Medium4
servings30
minutes40
minutes300
kcalIn this recipe, we show you how to make buttermilk blueberry pancakes. One that is fluffy and tender from start to finish. Give this recipe a try.
Ingredients
2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup.
Directions
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Notes
- Over mixed batter will result in flat, heavy pancakes.
One Comment