Blueberry Buttermilk Pancakes are a classic recipe that kids and adults will love! Fresh blueberries, buttermilk and a few simple ingredients create a tasty way to start your day.
maple syrup, etc. for serving
Preheat the oven to 200 degrees.
In a large mixing bowl, lightly beat the eggs. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.
Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.
Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.
Source: Williams Sonoma
- Store these pancakes in the refrigerator for up to 3 days. You can also freeze these pancakes and reheat just prior to serving.
- Use frozen blueberries instead of fresh, if desired.
, Fat: 4g
, Saturated Fat: 2g
, Cholesterol: 31mg
, Sodium: 258mg
, Potassium: 127mg
, Carbohydrates: 17g
, Sugar: 4g
, Protein: 3g
, Vitamin A: 180%
, Vitamin C: 0.9%
, Calcium: 67%
, Iron: 0.9%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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