Recipe: Buttermilk Blueberry Pancakes

What is better than homemade pancakes? In my house we have been know to have pancakes for breakfast, lunch, or dinner. This is my easy go-to recipe for Buttermilk Pancakes. We make many variations from plain, mini chocolate chip, and even pumpkin- but these Blueberry Buttermilk Pancakes are by far everyone's favorite.

Don't worry if you do not have buttermilk on hand (I never do). To make buttermilk, simply combine 1 cup of milk and 1 tablespoon of white vinegar or lemon juice. Stir and let it sit for 5-10 minutes- you'll have the perfect buttermilk to make your pancakes light and airy!

I made these Blueberry Buttermilk pancakes for breakfast on the 4th of July and served them with a strawberry and blueberry fruit cup- they were delicious and festive!

BUTTERMILK BLUEBERRY PANCAKES

Ingredients:
1  1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1 egg, beaten
1  1/4 cup buttermilk
2 Tbsp melted butter
1 cup blueberries, fresh or frozen

-In a large bowl, sift together flour, baking powder, baking soda, sugar, and salt.

-Beat the egg with buttermilk, and butter.



-Combine the wet and dry ingredients. The batter will be slightly lumpy, be careful to not over mix (small lumps are okay).

-Add the blueberries to the pancake mix, fold the berries gently!


-Heat butter in a skillet over medium heat. spoon dollops of 1/4 cup of batter into the skillet. Cook the pancakes 2-3 minutes on each side.

-Serve with butter and/or maple syrup.



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