Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

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This is the ultimate Sunday morning breakfast.
Ingredients
  • 1½ c. all-purpose flour
  • ¾ tsp. kosher salt
  • 1½ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tbsp. sugar
  • 2¼ c. buttermilk
  • ½ tsp. pure vanilla extract
  • 4 tbsp. melted unsalted butter, plus more for serving
  • 2 large eggs, beaten
  • 2 c. fresh blueberries, plus more for serving
  • Maple syrup, for serving
Instructions
  1. In a small bowl, mix flour, salt, baking powder and soda, and sugar together with a fork. In a large mixing bowl, combine buttermilk, vanilla, butter, and eggs until well-mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).
  2. Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop ⅓ cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more. Pancakes should be golden brown.
  3. Repeat steps for remaining pancakes. Serve with butter, maple syrup, and blueberries.

 

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