Name: Blueberry Buttermilk Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups blueberries; 3 tablespoons brown sugar; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 tablespoons sugar; 2 large eggs; 1/2 cup buttermilk; 1 cup milk; 3 tablespoons butter (unsalted and melted); 1 cup blueberries; 1 tablespoon butter (for frying pancakes)

American

Bowl

Spatula

Ladle

To make the blueberry sauce, heat a sauce pan over medium heat. Add the blueberries to the hot sauce pan and add remaining ingredients. Cook for about 5 minutes until sauce thickens.

In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.

Heat a large pan to medium high heat. Oil the pan with either butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size. When air bubbles start to bubble up to the surface at the center of the pancakes use a flat spatula to flip them over, usually about 2 minutes for the first side and about minute for the second side.

To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.

Blueberry Buttermilk Pancakes

Utensils needed:

Overview

Category

Cuisine

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