Blueberry Buttermilk Pancakes Recipe

Name: Blueberry Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All-purpose Flour; 3/4 cups Dark Brown Sugar; 3 teaspoons Baking Powder; 2 teaspoons Cinnamon; 1 pinch Salt; 2 cups Buttermilk; 1 teaspoon Vanilla Extract; 3 whole Eggs, Yolks Separated From Whites; 1 cup Blueberries; 1 Tablespoon Butter, For The Griddle, Plus Additional For Serving; Maple Syrup For Serving

Servings: persons

2-1/4 cups All-purpose Flour
3/4 cups Dark Brown Sugar
3 teaspoons Baking Powder
2 teaspoons Cinnamon
1 pinch Salt
2 cups Buttermilk
1 teaspoon Vanilla Extract
3 whole Eggs, Yolks Separated From Whites
1 cup Blueberries
1 Tablespoon Butter, For The Griddle, Plus Additional For Serving
Maple Syrup For Serving

1
Whisk flour, brown sugar, baking powder, cinnamon and salt together in a large mixing bowl. Whisk the buttermilk, vanilla and egg yolks together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together until it is a smooth and really thick batter. Take the egg whites and use a hand mixer to whip them up until they form stiff peaks and are like fluffy clouds. Use a spatula to gently fold the egg whites and blueberries into the batter. Cover the bowl and refrigerate the batter overnight to let it rest.
2
In the morning, preheat an electric griddle to 350u00b0F or a griddle pan over medium high heat. Grease the griddle with the butter. Cook off the batter in batches, making whatever sized pancakes you desire. They take about 4 minutes on each side to get puffy and golden. Serve them immediately as you cook them with syrup, extra blueberries and a pat of butter on top! Enjoy!

1319

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 3/4 cups Dark Brown Sugar, 3 teaspoons Baking Powder, 2 teaspoons Cinnamon, and more.

Yes, Blueberry Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Buttermilk Pancakes

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