Per serving · Approximate values estimated by AI
Blueberry Buttermilk Pancakes
Traditional dish · American
Tangy buttermilk pancakes studded with fresh blueberries, offering a delightful burst of flavor and a tender crumb.
Ingredients
- All-purpose flour1.5 cups
- Granulated sugar2 tablespoons
- Baking powder1 teaspoon
- Baking soda0.5 teaspoon
- Salt0.5 teaspoon
- Buttermilk1.5 cups
- Egg1 large
- Unsalted butter, melted3 tablespoons
- Fresh blueberries1 cup
- Butter or oil for griddlefor greasing
Steps
- 1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2
In a separate bowl, whisk together buttermilk, egg, and melted butter.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
- 4
Heat a lightly buttered or oiled griddle over medium heat.
- 5
Spoon about 1/4 cup of batter per pancake onto the hot griddle.
- 6
Cook for about 2-3 minutes per side, until golden brown and cooked through. The blueberries will burst slightly.
- 7
Serve warm with desired toppings.
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