Mailing list sign-up
<< Back

Blueberry Buttermilk Pancakes

  • 1 1/4 cups all-purpose flour
  • 2 Tbs light brown sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup low-fat buttermillk
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 Tbs unsalted butter, melted, plus more for pan and room temperature for serving(optional)
  • 1 1/2 cups blueberries
  • maple syrup, for serving

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  In another bowl, whisk together buttermilk, milk, eggs, and melted butter.  Whisk both mixtures together.

Heat a large nonstick skillet over medium heat.  Grease hot skillet with a paper towel moistened with a small amount of melted butter.  Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make round.  Sprinkle 2 Tbs blueberries onto surface of each pancake.

Cook until surface of pancake has formed bubbles and some burst, 1 to 2 minutes.  Flip pancake with a spatula and cook until browned on underside, 1 to 2 minutes more.  Transfer pancakes to a warm plate and cover loosely with foil.  Repeat with more melted butter and remaining batter(makes about 12).  Serve with butter and syrup, if desired.

This entry is related to the following products. Click on any of them for more information.
Eggs, Blueberries,