There was some buttermilk leftover in my fridge. I thought about making some buttermilk pancakes. And, it turned out to be an excellent choice. These pancakes were very fluffy and buttery, and they didn’t need much time to make. They were so much better than any store-brought pancake mix. This will be my pancake-go-to recipe for sure.
Buttermilk Pancakes with Blueberries (Adapted from Food Network)
3 – 4 servings (10 pancakes)
– 2 cups all-purpose flour
– 2 cups buttermilk
– 1 cup blueberries (fresh or frozen)
– ¼ cup sugar
– ¼ cup unsalted butter (melted), plus some for frying
– 2 eggs
– 2 ¼ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup heavy whipping cream
– 3 tablespoon powdered sugar
– 1 teaspoon vanilla extract
- In a large bowl, sift the flour, sugar, baking powder, baking soda and salt together.
- In a medium bowl, beat the eggs with the buttermilk and melted butter with a whisk.
- Pour the wet ingredients into the dry ingredients. Combine and mix into a lumpy batter. Be sure not to over mix.
- In a large pan over medium heat, heat up ½ teaspoon butter and ½ teaspoon oil. Scoop 1/3 cup of batter into the pan and top with some blueberries. Cook for 2 – 3 minutes on each side. Serve with whipped cream and maple syrup.
- Feel free to substitute blueberries with anything you want, like banana, strawberries, pineapple, and chocolate chips.
- I actually made two chocolate chips pancakes. They were tasty, but the chocolate was a bit burnt. It would be better to mix the chocolate chips into the batter.