Blueberry Buttermilk Pancakes
Fluffy, golden pancakes filled with juicy blueberries make an easy breakfast the whole table will enjoy. Serve them warm with butter and maple syrup.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- Butter or neutral oil for the griddle
- Butter and maple syrup for serving, optional
Directions
Step 1 – Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Step 2 – In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
Step 3 – Pour the wet ingredients into the dry ingredients. Stir just until no dry streaks remain. A few lumps are fine. Fold in the blueberries and let the batter rest for 5 minutes.
Step 4 – Heat a griddle or large skillet over medium heat and lightly coat it with butter or oil.
Step 5 – Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on top and the edges look set, 2 to 3 minutes. Flip and cook for 1 to 2 minutes more.
Step 6 – Serve immediately with butter and maple syrup, if desired.
Larry's Tip
If using frozen blueberries, add them straight from the freezer. Thawing can turn the batter purple and make it watery.
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