Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus some for frying
- 1 cup blueberries, fresh or frozen
- Serving suggestions: whipped cream and maple syrup
Directions
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.
Per Serving (based on 6 servings): Calories: 496; Total Fat: 16 grams; Saturated Fat: 9 grams; Protein: 15 grams; Total carbohydrates: 74 grams; Sugar: 24 grams; Fiber: 2.5 grams; Cholesterol: 144 milligrams; Sodium: 830 milligrams
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By ceng
San Jose, CA
on October 23, 2011
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This recipe was very delicious and easy! The pancakes come out light and refreshing. It's nothing like a premix. They are not chewy nor too thick and cake-like. Definitely give this one a try!
By Megandsullivan
South West, VA
on July 31, 2011
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Good recipe!! I added a touch more sugar and 2 tsp of vanilla!
By jenarussell_9655161
redwood city, CA
on June 26, 2011
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Normally I make pancakes from a mix, NEVER again! I didnt have any mix on hand and I had some blueberries laying around and just so happened to have buttermilk too. What a lucky break! I used reduced fat buttermilk and it was still delicious
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