My Best Blueberry Buttermilk Pancakes

Submitted by Wildflour

"One of my best concoctions!! They are nice and high, but very light and fluffy on the inside!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 3-4

ingredients

• 1 large egg
• 1 cup flour
• 1 cup buttermilk
• 1 1⁄2 cups blueberries
• 2 tablespoons vegetable oil
• 1 tablespoon light brown sugar
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1 teaspoon vanilla
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg

directions

1. In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
3. Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
4. Fold in whole berries.
5. Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
6. Serve with softened butter and warm maple syrup.
7. Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
8. *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.

Reviews

[Waking Dreamer]

These pancakes would have been great except that there was too much baking soda. You could really taste it in the pancakes - even with yogurt and maple syrup (our favorite pancake toppings) you could still taste it. We followed the recipe except that we omitted the oil.

 

[LUv 2 BaKE]

Yum! These make fluffy, moist pancakes bursting with blueberries. The thickness was perfect. I used 1/4 of the oil and all ww flour. I love the bit of spice here. The cinnamon flavour was slight, yet especially noticble with the first few bites, and a enjoyable surprise! Thanks Kelly! Made during ZWT 4.

 

[Boomette]

I didn't have to add milk. The consistency was fine, not too thick. I served them with maple syrup (from Quebec, from my cousin). Thanks Wildflour. Made for the Babes of ZWT4

 

[French Tart]

WOW!! I made these for Sunday brekkie and they were ALL gobbled up in a flash! The batter was thick, but that is JUST the way I prefer it for pancakes that have fruit in them - you need the bulk to hold the fruit in the batter. I splashed out and bought some VERY expensive frozen blueberries from Canada, it is not the season for them here and they are slightly different here anyway, myrtille we call them! I served them with maple syrup as you suggested and butter as well....delicious! I took NO photos today - my batteries on BOTH cameras died - post holiday and ZWT fatigue I suspect! LOL! I will be making these again and will take photos then - thanks Kelly! AB FAB! Made for ZWT4 - FT :-)

 

[Ma Field]

Very tasty but the batter was so thick I had to adjust it w/ more milk. I loved the nutmeg and cinnamon in the batter. By the time I got to the last pancake I had the 'learning curve' down and the batter the right consistency. It was enough for the two of us a lovely breakfast with maple syrup (from Vermont - Shhh - don't tell!) and butter. Made for the Daffy Daffodils ZWT4