Blueberry Buttermilk Pancakes

A simple basic buttermilk pancake recipe with fresh or frozen blueberries. These pancakes are light and fluffy!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 335kcal

Author Meghan

In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set aside.
1 cup all purpose flour, 2 tablespoons sugar, 1⅛ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a medium bowl, beat the egg 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).
1 egg, 1 cup buttermilk, 2 tablespoons melted butter
Heat some butter in a skillet over medium heat. Spoon ⅓ cup batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 - 3 minutes on each side. Repeat with remaining pancakes.
½ cup blueberries
Serve with maple syrup or topping(s) of choice.

Source: Adapted from Food Network

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