Buttermilk Blueberry Pancakes
Description
These thick and fluffy buttermilk blueberry pancakes are so quick and easy to mix up, you will be enjoying your pancake breakfast in no time.
Ingredients
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cups buttermilk
- 2 tablespoons salted butter (melted)
- 1 large egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat pan over medium heat
- Whisk flour, sugar, baking powder and baking soda in a large bowl
- Add buttermilk, butter, egg and vanilla and stir until just combined
- Fold in blueberries
- Turn heat on pan down to medium-low and grease pan generously with butter
- Add pancake batter in heaped 1/4 cups to greased pan
- When bubbles appear on the surface of the batter flip the pancake and continue to cook until no raw dough appears on the center edge
- Repeat with remaining batter, greasing the pan with butter between each batch
Notes
Do not overheat the pan or your pancakes will burn on the outside and not cook on the inside
Buttermilk can be substituted for 3/4 cup of whole milk mixed with 1 tablespoon of white vinegar left to sit for 5 minutes
Blueberry Pancakes, Buttermilk Pancakes, Pancakes