Sunday Brunch: Buttermilk Blueberry Pancakes Recipe

1. 1

   Whisk the dry ingredients together in a medium bowl. In a large bowl, whisk the buttermilk with the eggs, then whisk in the dry mix. Whisk in the melted butter. Gently stir in the blueberries.

2. 2

   Heat a stovetop griddle over medium heat, or an electric griddle to 375u00b0F. Brush with oil or add some butter and melt. Ladle about 1/4 cup of the batter onto the griddle per pancake, leaving space for the pancakes to spread without touching. Flip the pancakes when bubbles break the surface and cook until golden brown on the second heat, adjusting the heat as necessary to keep them from browning too quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.