Blueberry Pancakes

As seen on

Two peas & their pod

Total Time

25 mins

Prep Time

15 mins

Cook Time

10 mins

Rating

(4)

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups buttermilk, at room temperature
1/4 cup unsalted butter, melted and cooled to room temperature
2 large eggs, at room temperature, slightly beaten
1 teaspoon pure vanilla extract
2 cups blueberries
Additional butter, for cooking pancakes
Pure maple syrup, for serving

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Preparation

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Step 1

Preheat an electric griddle to 375 degrees.

Step 2

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.

Step 3

In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.

Step 4

Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy. Let the batter sit for 10 minutes.

Step 5

Grease the griddle with butter. Pour about ⅓ cup of batter onto the hot griddle. Evenly arrange blueberries on top of the pancake. Cook pancake until bubbles form and edges are set, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.

Step 6

Serve pancakes immediately with pure maple syrup and extra blueberries.

Chef’s notes

If you don’t have a griddle, you can cook the pancakes on the stove in a skillet. To keep pancakes warm, put pancakes on a large baking sheet in a single layer and put in a 200°F until ready to eat.

Pancakes will keep wrapped in the fridge for up to 5 days or you can freeze for up to 2 months.

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Seasonal Recipes

Skill Level

other

Blueberry Pancakes

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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