Everyone loves blueberry pancakes!
I made these this morning, and my guests insisted I share the recipe with them and with you. Plump juicy blueberries, moist crumb. Close your eyes and just.. imagine.
You’re welcome!
Best Blueberry Buttermilk Pancakes
By Ellen Gutman ChenauxPrep Time:
15 Minutes
Cook Time:
10 Minutes
Total Time:
25 Minutes
Servings: Makes 12-16 pancakes
Ingredients:
- 2 eggs
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 2 1/4 cups buttermilk
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- butter for cooking
- confectioner's sugar for garnish
Instructions:
-
In the bowl of an electric mixer, beat the eggs at medium speed until foamy. Add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, melted butter and vanilla. Stir in the blueberries. Beat on medium speed just until the batter is smooth, without lumps, but do not over mix.
-
Preheat an electric griddle to 250F-300F. Grease the griddle with 1 tablespoon butter. Spoon or ladle the pancakes onto the griddle. Cook until bubbles form on the top of the pancakes. Flip the pancakes with a spatula, and cook on the other side until golden brown.
-
Place the pancakes on each plate and dust with confectioners sugar. Serve with real maple syrup.