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Blueberry Buttermilk Pancakes

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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:

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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.

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Sift together flour, baking soda and baking powder.  Stir in the sugar.

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In a separate bowl, whisk together the eggs.

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Whisk in the buttermilk.

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Whisk in the melted butter.

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Stir in flour mixture.  Do not over mix.

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Gently fold in blueberries.

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Cook in a skillet over medium heat.

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Turn when golden.

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Serve with butter and syrup.  Or for a healthy alternative, my husband loves pancakes topped with my homemade applesauce.

Enjoy!

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