Prep 10 mins
Cook 5 mins
I found this recipe on Martha's website and added the cinnamon and vanilla. You can omit the blueberries if you want.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons sugar
- 1⁄2 tablespoon cinnamon
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 tsp for griddle
- 1⁄2 tablespoon vanilla
- 1 cup fresh blueberries
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in medium bowl. Add beaten eggs, buttermilk, and 4 tablespoons butter and vanilla, whisk to combine. Batter should have small to medium lumps. Fold in blueberries.
- Use pastry brush to brush 1/2 teaspoons butter onto griddle. Use 4 ounce ladel (1/2 cup) to pour batter on griddle. Cook for about 2 1/2 minutes each side.
I love breakfast, pancakes, waffles and french toast. My favorite pancakes are always buttermilk and if they have blueberries, even better. This is a great recipe. So easy to make and on the table before you know it. Light, tender pancakes full of flavor. Very filling and satisfying. Just perfect served with warm maple syrup and a touch of icing sugar. Thank you for sharing yet another gem. Made for Fall Pac/1`2
I am normally not a big fan of blueberry pancakes, but these were the exception to the rule! I happened to have some blueberries I needed to use up, and this was the perfect way to do so. I ended up with about 11 pancakes, so you can easily halve the recipe. Thanks for sharing this lovely treat!
These are good!! I had all the ingredients for this so I thought I'd try them! I used whole wheat pastry flour in the batter. I liked the addition of cinnamon and vanilla, I thought they really tasted great in the pancakes! I used real maple syrup to top them. What a treat, thanks for posting!