Blueberry Buttermilk Pancakes
 
Prep time
Cook time
Total time
 
Recipe By:
: Breakfast
Serves: 6 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3 cups buttermilk
  • 2 eggs
  • 1 pint blueberries
  • 6 tablespoons organic vegetable oil
Instructions
  1. Place flour, baking powder, baking soda, and salt in a large mixing bowl.
  2. Place the buttermilk and eggs in a small mixing bowl.
  3. Whisk the dry ingredients together with a whisk or electric handheld mixer for a second to combine the ingredients.
  4. Whisk the wet ingredients until thoroughly combined.
  5. Pour the liquid ingredients in to the bowl of dry ingredients.
  6. Whisk the ingredients until a thick batter forms. Do not over beat. Adjust the thickness of the batter by adding more buttermilk or flour, as dictated.
  7. Add the blueberries and gently fold into the batter.
  8. Heat a griddle or 2 cast iron skillets until hot enough that when water is lightly splattered it dances, about medium-low.
  9. Use small amounts of the oil to grease the griddle. Pour ⅓ cup batter onto griddle and cook until the surface of the batter is bubbling and the cooked side is lightly browned. Flip and cook the other side, adjusting the temperature as needed. Also, blueberries sink to the bottom of the bowl, so scoop along the bottom to evenly distribute them throughout the cooking time.
  10. Repeat until all of the batter is used.
Notes
Pancakes can be held, covered, in a 200F oven. Or eat them as made if the crowd can't wait.
Serve with maple syrup or powdered sugar.
Freeze for up to 1 month.
Recipe by The Gardener Cook at https://www.thegardenercook.com/blueberry-buttermilk-pancakes/