Blueberry Buttermilk Pancakes

I made these pancakes for Mark a while back, but I never got around to sharing this recipe until now. I was actually planning on posting another recipe today, but I figured it was about time I posted this one.

I personally like to associate pancakes with a perfect, lazy morning. Pancakes aren’t hard to whip up, and chances are you have most (if not all) of the ingredients already in your home. These blueberry buttermilk pancakes were especially nice on a lazy morning. I used partially thawed frozen blueberries in these pancakes, and they tasted great. The only thing to watch out for if you do use frozen berries is that it will take longer for the inside to cook, although the outside may have already browned perfectly. The best way to avoid this is to completely thaw the berries before you incorporate them into your batter (unlike me) or just use fresh berries. 🙂

Blueberry Buttermilk Pancakes

2 eggs
2 cups all-purpose flour, sifted
3 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 tbsp. vegetable oil or nonstick cooking spray
1 cup fresh blueberries
Confectioners’ sugar for dusting

Preheat an oven to 200ÂşF.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.

Source: Annie’s Eats, from William’s Sonoma

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1 Comment

  1. Your are just cranking out the great recipes Liana. I would love some blueberry buttermilk pancakes right about now. These look spectacular! 🙂


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