My Best Blueberry Buttermilk Pancakes
One of my best concoctions!! They are nice and high, but very light and fluffy on the inside!
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INGREDIENTS
Nutrition- 1large egg
- 1cup flour
- 1cup buttermilk
- 1 1⁄2cups blueberries
- 2tablespoons vegetable oil
- 1tablespoon light brown sugar
- 1 1⁄2teaspoons baking powder
- 1 1⁄2teaspoons baking soda
- 1teaspoon vanilla
- 1⁄2teaspoon salt
- 1⁄4teaspoon cinnamon
- 1⁄8teaspoon nutmeg
DIRECTIONS
- In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
- Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
- Fold in whole berries.
- Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
- Serve with softened butter and warm maple syrup.
- Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
- *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.