Prep 10 mins
Cook 15 mins
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.
- 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.
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.
I added a little bit of milk to have the dough less thick. I used fresh blueberries. We ate them with maple syrup. They have a really good taste and texture. Thanks Sue :) Made for I recommend tag game
Great recipe. I whipped some up for Father's Day and they were awesome!