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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

These are the fluffiest pancakes, just sweet enough and delicious. 

These are the fluffiest pancakes, just sweet enough and delicious. 

Ingredients: 

2 cups all-purpose flour
2 tablespoons sugar
1 ½ tablespoons baking powder
1 teaspoon kosher salt
2 large eggs
2 cups buttermilk
2 tablespoons butter, melted and cooled
1 cup blueberries

Recipe directions: 

In a bowl, whisk together the flour, sugar, baking powder and salt. I actually do this in a quart-sized Pyrex measuring cup, which makes it easy to pour the batter onto the skillet. Make a well in the center of the dry ingredients and add the eggs, buttermilk and melted butter, and stir gently to combine. Do not overmix; the batter will look a little lumpy. Let the batter rest on the kitchen counter for 10 minutes.

Heat a large skillet over medium-low heat. You can butter the skillet or just spray it with nonstick cooking spray. If you’ve mixed everything together in a bowl, you can use a 1/3-cup measure to scoop out the batter onto the skillet. If you’ve mixed the batter in a large measuring cup, just pour about 1/3 cup onto the skillet. You can spread the batter around just a little bit to make a pretty circle, but don’t spread it thin. Scatter a few blueberries over the top. Let the pancake sit untouched until you see little bubbles form on the top on the pancake. When this happens, 2 to 3 minutes, flip the pancake. Cook for another 2 to 3 minutes on the second side, and remove to a plate. Continue with remaining batter. Serve the pancakes with butter, maple syrup and more blueberries.

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