Name: Blueberry Buttermilk Pancakes
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 1/2 c. all-purpose flour -; 3/4 tsp. kosher salt -; 1 1/2 tsp. baking powder -; 3/4 tsp. baking soda -; 1 tbsp. granulated sugar -; 2 1/4 c. buttermilk -; 1/2 tsp. pure vanilla extract -; 4 tbsp. melted butter, plus more for serving -; 2 large eggs, beaten -; 2 c. fresh blueberries, plus more for serving -; Maple syrup, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Buttermilk Pancakes

1. 1 1/2 c. all-purpose flour -

2. 3/4 tsp. kosher salt -

3. 1 1/2 tsp. baking powder -

4. 3/4 tsp. baking soda -

5. 1 tbsp. granulated sugar -

6. 2 1/4 c. buttermilk -

7. 1/2 tsp. pure vanilla extract -

8. 4 tbsp. melted butter, plus more for serving -

9. 2 large eggs, beaten -

10. 2 c. fresh blueberries, plus more for serving -

11. Maple syrup, for serving -

How to cook deliciously - Blueberry Buttermilk Pancakes

1. Stage

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. Stage

Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop 1/3 cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more. Pancakes should be golden brown. Repeat steps for remaining pancakes.

3. Stage

Serve with butter, maple syrup, and blueberries.