Recipe by Sue Lau
A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup; I also recommend a glass of orange juice as I think it pairs well.
Top Review by HeatherFeather
Very good pancakes. These puffed up high and light and had a very good taste. Very clear instructions. I had a few raw patches around some of my berries - next time I would drop the berries onto the batter after it has been dropped onto the pan,rather than mixing the berries into the batter, to help prevent the raw patches. But overall, very good and I would certainly make these again.
- 1 1⁄4 cups flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons oil
- 1 cup fresh blueberries or 1 cup thawed frozen blueberries, rinsed and stems removed
- blueberry syrup (Syrup for Blueberry Pancakes) (optional)
Directions See How It's Made
- In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
- In a separate small bowl, beat together eggs, buttermilk, and oil.
- Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
- Fold in blueberries.
- Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
- Add batter about 1/3 cup at a time, but do not crowd.
- Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
- Remove to a platter and keep warm till the rest of the pancakes are finished.
- Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.