Blueberry Buttermilk Pancakes
Loads of fluffy pancakes with fresh blueberries all cooked up to a golden brown and doused with maple syrup will make your family very happy.
Servings: 9 - 6 inch pancakes
Calories: 252kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 Tbsp. sugar
- 2 large eggs lightly beaten
- 3 cups buttermilk
- 4 Tbsp. butter melted plus more for the griddle
- 1 cup fresh or frozen blueberries
- Toppings butter, sugar, maple syrup and serve with fresh fruit or bacon
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add in the eggs, buttermilk and the 4 Tbsp. melted butter. Whisk to combine but the batter will still have small to medium lumps.
- Heat your oven to 200F so that the pancakes can stay warm while you make additional batches.
- Heat a griddle or large frypan and add a small amount of butter. Ladle about 4 oz. or 1/2 cup of batter about 2 inches apart.
- This will make for larger pancakes about 6 inches. Reduce for smaller ones. Scatter tops with blueberries.
- When the pancakes bubble on top and are slightly dry around the edges they are ready to be flipped. Cook an additional minute or until golden brown. Plate on an ovenproof dish and keep warm. Repeat with the remaining batter. Serve with butter, sugar, maple syrup and fresh fruit or bacon.
Nutrition
Serving: 1 | Calories: 252kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 678mg | Fiber: 2g | Sugar: 9g