Blueberry Buttermilk Pancakes
Servings 12 servings
Calories 236kcal
Ingredients
- 2 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cup whole buttermilk
- 4 Tbsp butter
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 pints fresh blueberries divided
- Vegetable oil and butter for frying
Instructions
- In a medium size mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda and salt.
- In a separate medium bowl whisk together the buttermilk, melted butter, eggs and vanilla.
- Gradually add the wet ingredients to the dry mixing just until fully combined. Rest for 10-15 minutes.
- Heat 1 Tbsp butter and 2 Tbsp vegetable oil on a griddle or a nonstick skillet. Use a 4 oz ice cream scoop or measuring cup to evenly divide the pancake batter. Fry in small batches.
- Sprinkle each pancake with blueberries. Fry until the batter bubbles and the edges are golden then flip. Around 2-3 minutes.
- Cook in batches keeping warm on a baking sheet in a 200°F oven.
- Serve with additional blueberries, a pat of butter and drizzled with maple syrup.
Notes
Use 1 pint of blueberries in the pancakes and serve additional blueberries on the side.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 223mg | Fiber: 3g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 2mg