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Blueberry Buttermilk Pancakes
    Blueberry Buttermilk Pancakes


    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 3 minutes -- per pancake
    Start to Finish: 13 minutes
    Times are approximate


    1 1/2 cups all-purpose flour
    3/4 teaspoon kosher salt
    1 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    1 tablespoon sugar
    2 1/4 cups buttermilk
    1/2 teaspoon pure vanilla extract
    4 tablespoons melted unsalted butter, plus more for serving
    2 large eggs, beaten
    2 cups fresh blueberries, plus more for serving
    Maple syrup, for serving

    Suggested Items:
    Griddle or large non-stick skillet


    In a small bowl, mix flour, salt, baking powder and soda, and sugar together with a fork.

    In a large mixing bowl, combine buttermilk, vanilla, butter, and eggs until well-mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).

    Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop 1/3 cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more.

    Pancakes should be golden brown. Repeat steps for remaining pancakes.

    Serve with butter, maple syrup, and blueberries.

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