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Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups flour
2 tsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk (I use yogurt whey)
1/4 sour cream (I use homemade yogurt)
2 eggs
3 Tbps. butter, melted and slightly cooled
1 cup frozen or fresh blueberries
1-2 tsp vegetable oil
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Let's Make It
In a medium bowl, combine all the dry ingredients (flour, sugar, salt, baking powder and baking soda). Use a whisk to blend together.
In a 4 cup measuring cup or another medium bowl, combine the remaining ingredients except the blueberries and vegetable oil (buttermilk, sour cream, eggs and melted butter) with a whisk.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir the wet mixture in gently with the dry ingredients just until it starts to combine. The batter will be a bit lumpy. If you see streaks of flour, it's okay, but just don't over mix! Let the lumpy batter sit aside for about 10 minutes before you start cooking.
To prepare for cooking, use a 10-12 inch nonstick skillet and heat 1 tsp. oil or spray with cooking spray. Once the pan gets hot, wipe off some of the oil with a paper towel. Cook until the bubbles start popping with 1/4 cup measure. Flip.
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