Mildred Pierce'S Blueberry Buttermilk Pancake Recipe

Name: Mildred Pierce'S Blueberry Buttermilk Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup white sugar; 1/2 teaspoon salt; 2 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 2 large eggs; 2 cups buttermilk; 1/4 cup unsalted butter, melted; 1 cup fresh blueberries (or whatever other similar fruit of choice so long as it's not watery); unsalted butter, to grease the skillet

Servings: persons

2 cups all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted
1 cup fresh blueberries (or whatever other similar fruit of choice so long as it's not watery)
unsalted butter, to grease the skillet

1
Sift together the dry ingredients in a large bowl.
2
In another bowl whisk together the eggs with the buttermilk and melted butter.
3
Using a spatula, combine the wet and dry ingredients together to make a thick lumpy batter. No need to mix until smooth.
4
Fold in the blueberries or fruit of choice.
5
In a nonstick skillet, melt some butter over medium-high heat. Ladle 1/3 cup of batter into the hot skillet. When bubbles appear on the surface of the pancakes and the edges begin to brown, flip the pancakes and cook the other side. It should take 2 to 3 minutes per side.
6
Serve with butter, maple syrup, a dollop of whipped cream or other toppings of choice.

1278

kcal

Calories

109

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 all-purpose flour, 1/4 cup white sugar, 1/2 teaspoon salt, 2 1/4 teaspoons baking powder, and more.

Yes, Mildred Pierce'S Blueberry Buttermilk Pancake 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.

Mildred Pierce'S Blueberry Buttermilk Pancake

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