Blueberry Buttermilk Pancakes – a delicious recipe with All-purpose, Baking Powder, Baking Soda, Buttermilk At, Egg, Butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, sift together all dry ingredients. In a smaller bowl, whisk together buttermilk and egg.
2
Pour wet ingredients into dry ingredients and mix well with a wooden spoon. Fold in 1/8 cup of melted butter and blueberries. Note: Make sure the blueberries don't have any stems. Sometimes you'll find a few troublemakers in there.
3
Preheat a large frying pan on medium/high heat. Spray with cooking spray or melt a little butter in the pan. Pour batter into the pan. I won't tell you how much-make them as big or small as you want them! When you see a bunch of bubbles on the top of the pancake, it's time to flip! Cook a little longer, about 3 minutes. Remove and serve with butter and syrup.
625
kcal
Calories
55
g
Fat
29
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 1 cup Buttermilk At Room Temperature, 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.
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