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Weekend Favorite: Buttermilk Blueberry Pancakes

January 07, 2010


My daughter, Leigh, loves to make pancakes, and we make saturday. These Blueberry Pancakes are delicious and are at the top of the list. They’re so easy and are as good as they look.

Blueberry Buttermilk Pancakes

Prep: 20 minutes
Cook: 10 minutes
Yield: 6 servings
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
1 Maple syrup
1. Preheat an electric griddle to 375°F, or place a griddle or saute pan over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, whisking to combine. Add blueberries. The batter should have small lumps.

2. Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. Serve warm with syrup.


One Response to “Weekend Favorite: Buttermilk Blueberry Pancakes”
Barbara says:
January, 28 2011at 05:47 pm
These sound perfect for tomorrow morning. Thanks for sharing these

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