Blueberry Buttermilk Pancakes
Photo Credit: Once Upon a Chef
Ingredients
- 1 1/2 c. all-purpose flour
- 3/4 tsp. kosher salt
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tbsp. granulated sugar
- 2 1/4 c. buttermilk
- 1/2 tsp. pure vanilla extract
- 4 tbsp. melted butter, plus more for serving
- 2 large eggs, beaten
- 2 c. fresh blueberries, plus more for serving
- Maple syrup, for serving
Shopping List
- 1 quart buttermilk
- 2 containers fresh blueberries
- 1 bottle Maple syrup
Pantry List
- 1 block butter
- 1 dozen large eggs
- 1 bottle pure vanilla extract
- 1 bag all-purpose flour
- 1 box. baking powder
- 1 box. baking soda
- 1 bag granulated sugar
- 1 box kosher salt
Instructions
- In a small bowl, mix flour, salt, baking powder and soda, and sugar together with a fork. In a large mixing bowl, combine buttermilk, vanilla, butter, and eggs until well-mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).
- Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop 1/3 cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more. Pancakes should be golden brown. Repeat steps for remaining pancakes.Â
- Serve with butter, maple syrup, and blueberries.