Blueberry Buttermilk Pancakes


Easy, fluffy, and totally addictive; try now the blueberry buttermilk pancakes recipe by Recipes Expert


Dry ingredients:

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tbsp sugar
Other ingredients:

2 large eggs
1/2 cup buttermilk
1 cup milk
3 Tbsp warm melted butter
1 cup blueberries
1 Tbsp of butter or vegetable oil


1 Mix the dry ingredients in a bowl. Add the eggs, milk and buttermilk in another bowl. Include the soggy ingredients into the dry ingredients. Well blend until the batter just becomes sticky. Include the thawed butter. Mix evenly. Fold in the blueberries (or wait to add them once the batter has already been shifted on the broiler – this will save them from bleeding their color).
2 Heat a flat iron surface – broiler or large pan – to normal to high flame. Oil the pan with either a Tbsp of butter or vegetable oil. Scoop the pancake batter onto the griddle to the preferred size, typically almost 5 or 6 inches broad. When air bubbles begin fizzing to the surface at the middle of the pancakes (for almost 2-3 minutes), use a flat spatula to turn them over. After a minute, peak below one to check it’s done. When golden or darker golden brown; it means they are done. Note that cooking the other side takes only about half as long as the first side. And the other side doesn’t brown as consistently as the first side. Serve immediately.
Serve with butter and maple syrup.
Serves 3-4.