Buttermilk Blueberry Pancakes
User Reviews
4.9
Buttermilk Blueberry Pancakes
Description
The recipe for Buttermilk Blueberry Pancakes begins by mixing the dry ingredients: flour, salt, baking powder, baking soda, and sugar. Wet ingredients including eggs, buttermilk, vanilla, and melted butter are whisked together until light and foamy before combining with the dry mix. Care is taken not to overmix, leaving some lumps for a tender crumb.
Blueberries are sprinkled on top of the batter once poured onto a hot, lightly greased frying pan. Cooking until bubbles appear on the surface and edges begin to set ensures gentle cooking through. Flipping the pancakes allows them to develop a golden brown color on both sides while maintaining a soft interior punctuated by juicy berries.
These pancakes can be served immediately, kept warm in an oven, and enjoyed with additional butter and syrup or extra blueberries.
If the batter is too thick to pour, thin with 1-2 tablespoons of milk to achieve desired consistency.
Ingredients
- 2 egg large
- 1 and 1/2 cups buttermilk
- 2 teaspoons vanilla extract optional
- 3 tablespoons butter melted
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup blueberries fresh or frozen
Instructions
- Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
- whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
- Whisk together the eggs, buttermilk and vanilla until light and foamy. Whisk in the melted butter.
- Add the dry ingredients to the wet ingredients, stirring just to combine. Don't over mix, a few lumps are fine.
- Pour the batter in 1/4 cupfuls onto prepared pan. sprinkle 1-2 tablespoons of berries on top.
- Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more blueberries, butter and maple syrup.
Notes
- If the batter is very thick and difficult to pour, add 1 to 2 tablespoons of milk to thin it slightly before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Pancakes
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1Pancake | |
| Calories | 128kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 211mg | 9% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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