Blueberry Buttermilk Pancakes
- Reviews 5
Ready In: 15 mins
Serves: 6
Yields: 24 6 inch pancakes
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 3 cups buttermilk
- 1⁄2 teaspoon vanilla
- 1⁄2 cup milk
- 3 large eggs
- 1⁄3 cup butter, melted
Directions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, melted butter, and vanilla. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle a generous handful of blueberries on each pancake. Brown on both sides and serve hot with maple syrup.
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