Blueberry Pancakes Recipe

Name: Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 2 cups unbleached all-purpose flour (10 ounces); 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1 large egg; 3 tablespoons unsalted butter, melted and cooled slightly; 2 teaspoons vegetable oil; 1 cup fresh blueberries or 1 cup frozen blueberries, preferably wild, rinsed and dried

Servings: persons

2 cups buttermilk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or 1 cup frozen blueberries, preferably wild, rinsed and dried

1
Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
2
Whisk egg and melted butter into milk until combined.
3
Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
4
Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
5
Pour 1/4 cup batter on skillet; sprinkle 1 tablespoon blueberries over pancake.
6
Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes then flip. Cook until golden brown.
7
Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

1218

kcal

Calories

106

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 10 ingredients. The key ingredients include: 2 cups buttermilk, 2 cups unbleached all-purpose flour (10 ounces), 2 tablespoons granulated sugar, 2 teaspoons baking powder, and more.

Yes, Blueberry 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 Pancakes

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