Meghan
A simple basic buttermilk pancake recipe with fresh or frozen blueberries. These pancakes are light and fluffy!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons melted butter (plus some for frying)
- 1/2 cup blueberries (fresh or frozen)
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, beat the eggs with the buttermilk and melted butter. Fold the wet ingredients in the dry ingredients to form a lumpy batter, being careful not to overmix (Overmixing results in flat, heavy pancakes).
Heat some butter in a skillet over medium heat. Spoon 1/3 cup batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 - 3 minutes on each side.
Serve with maple syrup or topping(s) of choice.
Source: Adapted from Food Network
You're Gonna Bake It After All
bakeitafterall.com
Keyword blueberry, breakfast, vegetarian