Blueberry Pancakes
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.5 out of 5 stars
(4)
Ingredients
8
- 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
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.
Step 7
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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.
