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blueberry buttermilk pancakes
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Blueberry Buttermilk Pancakes

Fluffy buttermilk pancakes are dotted with juicy blueberries. Serve warm with melted butter and maple syrup.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8
Author: Four to Cook For

Equipment

  • 10" skillet

Ingredients

  • 2 cup all-purpose, unbleached wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons granulated, white sugar
  • 1 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 3 cups fresh blueberries

Instructions

  • In a large bowl mix the dry ingredients: flour, baking soda, baking powder, salt, and sugar. Set aside.
  • In a medium bowl mix buttermilk, eggs, and butter.
  • Slowly add wet ingredients to dry, mixing together. Gently fold in the blueberries.
  • Heat up a skillet and lightly grease with butter or spray oil.
  • Using a measuring cup or ladle, pour about a 1/4 cup of batter onto the hot griddle.
  • Watch until edges are brown and the center is mostly dry. Flip. The color should be light tan to golden as per preference.
  • Cook for an additional minute or so, checking underneath the pancake for color.
  • If cooking for a lot of people and you want to serve at once, set pancakes on a flat baking sheet in a warmed up oven (200 degrees Fahrenheit), otherwise, serve fresh off the griddle.
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Notes

If you want to use frozen blueberries, make sure they are thawed first and then pat them dry.