Blueberry Buttermilk Pancakes
Light & fluffy Blueberry Buttermilk Pancakes. Super easy and quick to make - you'll never need another recipe after eating these delicious pancakes!
Servings: 16 pancakes
Ingredients
- 1/3 cup unsalted butter , melted and cooled to room temperature
- 2 large eggs
- 2 cups buttermilk*
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup blueberries , fresh or frozen**
Instructions
- Allow the melted butter, eggs & buttermilk to come to room temperature. Then in a medium bowl whisk them together with the vanilla. Set aside
- In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. Carefully fold the wet ingredients into the dry until almost combined - then fold in the blueberries. Having a few lumps in the batter is ok.
- Turn on an electric griddle to 350F degrees or heat a frying pan on the stove burner to medium heat. Grease the pan or griddle with non-stick cooking spray or butter. Then pour about 1/4 cup batter onto the pan or griddle, spacing the pancakes a few inches apart. Once you start to see bubbles forming on the uncooked top (about 2-4 minutes), flip the pancakes over and continue cooking for another 2-4 minutes until both sides are golden brown.
Notes
*You can make your own buttermilk by adding 1 tablespoon distilled vinegar to a liquid measuring cup. Then fill to the 1 cup line with milk and let stand for 5-10 minutes to sour.
**If using frozen blueberries, don't de-thaw the blueberries first.
**If using frozen blueberries, don't de-thaw the blueberries first.
Nutrition
Calories: 129kcal