Buttermilk Blueberry Pancakes Recipe Recipe

Name: Buttermilk Blueberry Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. buttermilk; 2 x Large eggs; 1/4 c. butter melted; 2 c. flour; 2 Tbsp. sugar; 2 tsp baking pwdr; 1 tsp baking soda; 1/2 tsp salt; 2 c. fresh or possibly frzn blueberries; 2 Tbsp. butter

Servings: persons

1
In a medium bowl, whisk buttermilk and Large eggs till thoroughly combined.
2
Continue whisking while drizzling in 1/4 c. melted butter.
3
Mix flour, sugar, baking pwdr, baking soda and salt in a small bowl.
4
Stir into wet ingredients, stirring just sufficient to combine (add in water to thin if necessary).
5
Mix in blueberries.
6
Heat butter in a large skillet over medium heat.
7
Drop a scant 1/4 c. batter into skillet for each pancake.
8
When pancakes start to bubble and pop, flip pancakes over and cook on second side till golden.
9
Continue till batter is used up.
10
Serve with blueberry or possibly maple syrup, if you like.
11
This recipe yields 8 servings.

1624

kcal

Calories

121

Fat

117

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 c. buttermilk, 2 x Large eggs, 1/4 c. butter melted, 2 c. flour, and more.

Yes, Buttermilk Blueberry Pancakes Recipe 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.

Buttermilk Blueberry Pancakes Recipe

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