The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.
Prep Time5 minutesmins
Cook Time5 minutesmins
Resting time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Servings: 164-inch pancakes
Calories: 130kcal
Ingredients
2cupsall-purpose flour
2tablespoonssugar
2teaspoonsbaking powder
2teaspoonsbaking soda
½teaspoonkosher salt
2½cupsbuttermilk(store bought, not a buttermilk substitute)
2eggs
¼cupbutter, melted
vegetable or coconut oil for the pan
2cupsfresh blueberries
Instructions
Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Add the buttermilk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and let the batter rest while the griddle or pan heats.
Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour 1/3 cup of batter onto the griddle for each pancake. Top each pancake with blueberries.
Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.