February 27, 2011

Blueberry Buttermilk Pancakes

Blueberrry Buttermilk Pancakes

source: All Recipes

I didn’t change a thing about this recipe, except adding in the blueberries.  I love LOVE buttermilk pancakes.  I love the texture, the flavor and the smell.  It’s just a homey, comfort-food kind of thing that you can’t go wrong with on a Sunday morning.  If you want to make this the night before, just keep the dry ingredients separate from the wet, until you’re ready to cook; and not that you need me to tell you but keep the wet stuff refrigerated if you’re storing it over night.


  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/3 cup un-salted butter
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1 cup blueberries
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, melt the butter in the microwave, then add buttermilk, milk and eggs and whisk together.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  4. Pour the wet mixture into the dry mixture and whisk together until it's just blended together. Do not over whisk! Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes approximately 24 pancakes

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