I love buttermilk pancakes.
As a child I loved Bisquick pancakes, and I didn’t like syrup, put a pat of butter on and I was good to go. I’m so glad I’ve grown up.
Now days I’d much prefer a good homemade buttermilk pancake. They don’t take long to make, just a few minutes longer than a mix… and so much better. Throw in some blueberries and it’s close to perfection!
Here’s my favorite recipe:
Blueberry Buttermilk Pancakes
2 cups All Purpose Flour
2 Tbsp. Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
2 cups Buttermilk
2 Large Eggs (at room temperature)
3 Tbsp. Melted Butter
1 cup Wild Blueberries
Sift together flour, baking powder, baking soda into a bowl. Stir in sugar. Set aside. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add the dry ingredients into the wet. Do not over-mix. Gently fold in the blueberries.
Cook batter in a skillet over medium heat.
Click over to Tasty Kitchen for the printable version.
Here’s a step by step:
Today I used frozen wild blueberries. My kids prefer wild blueberries because they are a lot smaller and for some reason that makes them more appetizing for them. I couldn’t get Lily to eat blueberry pancakes until I started using wild blueberries. Another family favorite is Huckleberry pancakes (which are also small) when we can get them from our friends in Idaho.
Sift together flour, baking soda and baking powder. Stir in the sugar.
In a separate bowl, whisk together the eggs.
Whisk in the buttermilk.
Whisk in the melted butter.
Stir in flour mixture. Do not over mix.
Gently fold in blueberries.
Cook in a skillet over medium heat.
Turn when golden.
Serve with butter and syrup. Or for a healthy alternative, my husband loves pancakes topped with my homemade applesauce.