Buttermilk Blueberry Pancakes
How to make the best buttermilk blueberry pancakes. Fluffy and tender blueberry pancakes from scratch make the best weekend breakfast or brunch!
Blueberry Pancakes, Breakfast Casserole, Make Ahead Breakfast Casserole, Keto Breakfast, Low Carb Breakfast, Freezer Friendly Baby and Toddler Food, Quick Recipes, Summer Recipes
Meghan McMorrow | Fox and Briar
1 and 1/2
1 and 1/2
fresh or frozen
Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
Whisk together the eggs, buttermilk and vanilla until light and foamy. Whisk in the melted butter.
Add the dry ingredients to the wet ingredients, stirring just to combine. Don't over mix, a few lumps are fine.
Pour the batter in 1/4 cupfuls onto prepared pan. sprinkle 1-2 tablespoons of berries on top.
Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more blueberries, butter and maple syrup.
Batter will be thick, that's ok! If it is too thick to pour, thin with 1-2 tablespoons of milk.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com