Blueberry Buttermilk Pancakes
Start your Saturday mornings off right with these easy and fluffy blueberry buttermilk pancakes. Every pancake fan will be wanting more and it's the easiest way to feed those hungry kiddos quick!
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg beaten
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 cup whole milk or buttermilk
- 1 cup fresh blueberries
Instructions
- In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
- In a separate bowl, whisk the egg, melted butter, vanilla, and buttermilk.
- Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
- Fold in blueberries.
- Heat a skillet over medium heat and spray with non-stick cooking spray or add a tablespoon of melted butter or vegetable oil.
- Pour 1⁄3 cup of batter onto the skillet.
- Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
- Transfer pancakes to a platter when both sides are golden brown.
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Notes
Storage:
Blueberry buttermilk pancakes can be refrigerated up to 3 days in an airtight container or frozen for up to 3 months.
Notes:
Serve blueberry pancakes with butter, warm maple syrup, whipped cream, or fresh blueberries. While pancakes are best served hot off the griddle, they reheat nicely in the microwave or toaster. The buttermilk not only adds moisture to the batter, but also a little tanginess. However, whole milk can be used instead. Start cooking the pancakes over medium heat, then turn the heat down to medium-low after the first batch. They need to be cooked fairly low and slow to make sure that the inside cooks through before the outside browns too much in color.
Serve blueberry pancakes with butter, warm maple syrup, whipped cream, or fresh blueberries. While pancakes are best served hot off the griddle, they reheat nicely in the microwave or toaster. The buttermilk not only adds moisture to the batter, but also a little tanginess. However, whole milk can be used instead. Start cooking the pancakes over medium heat, then turn the heat down to medium-low after the first batch. They need to be cooked fairly low and slow to make sure that the inside cooks through before the outside browns too much in color.
Nutrition
Calories: 134kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 424mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg
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