Blueberry Buttermilk Pancakes
Everyone loves this classic pancake recipe made with fresh or frozen blueberries.
Servings: 16 pancakes
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 ¼ cups buttermilk
- 4 tablespoons unsalted butter melted
- ½ teaspoons vanilla extract
- 1 cup fresh blueberries
- confectioners’ sugar maple syrup, etc. for serving
Instructions
- 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.
Notes
SUBSTITUTIONS
- Buttermilk: If you don't have buttermilk, you can use whole or 2% milk and add two tablespoons of vinegar or lemon juice.
- Flour: To make gluten free, you can use a 1-1 gluten free flour substitute.
- Blueberries: Fresh or frozen.
- Store these pancakes covered on a plate in the refrigerator for up to 3 days. You can also freeze these pancakes and reheat just prior to serving.
Nutrition
Serving: 0g | Calories: 125kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 258mg | Potassium: 127mg | Fiber: 0g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 0.9mg | Calcium: 67mg | Iron: 0.9mg