Prep 5 mins
Cook 15 mins
This recipe taken from Taste of Home - Garden Fresh Recipes featuring the season's most popular fruits and vegetables - Autumn 1997. They are the weekend pancake often prepared by the children. They are truly light as a feather and full of flavor.
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 1 tablespoon vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon baking powder
- 1 cup blueberries, fresh or frozen
- butter or margarine (optional)
- syrup (optional)
- In a large bowl, mix buttermilk, eggs and oil.
- Add flour, sugar,baking soda, salt and baking powder.
- Stir until blended, but a few lumps remain.
- Stir in blueberries.
- Pour by 1/4 cupfuls onto a hot greased griddle.
- Cook til bubbles form then flip and cook til browned on other side.
- Serve with butter and syrup if desired.
Very good! Made 1/2 a batch and it was plenty for my hungry toddlers' dinners. Thanks for sharing!
I substitute cranberries for blueberries. What a great recipe! If you half everything in the recipe you have a tasty breakfast for 2. I think the buttermilk makes such a difference in taste. Thanks for sharing.
These were a bit of a disappointment. We love buttermilk pancakes of any kind, these just didn't have any flavor. Thank goodness for the blueberries to save the pancake taste. My husband said they tasted "eggy". The flavor and texture was kind of like a crepe, only taller in size. I was careful not to overmix, so I don't know if I went wrong somewhere else or if its just a pancake recipe that didn't suit my family's taste.