This is the stuff of summery Sunday morning dreams. There’s nothing better than blueberry pancakes made with real buttermilk for breakfast. These pancakes are light and fluffy, with a pop of warm, juicy blueberry. Do yourself a favor and grab some buttermilk on your next trip to the market – you’ll be glad you did!
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups of flour, sifted
- 2 tablespoons granulated sugar
- 2 large eggs, slightly whisked
- 2 cups buttermilk
- 2 tablespoons butter, melted
- 1 cup blueberries
- Preheat griddle to medium heat.
- In a large bowl, whisk together the salt, baking powder, baking soda, flour, and sugar.
- In a separate bowl, whisk the eggs and buttermilk, then drizzle in the melted butter as you continue to whisk.
- With a wooden spoon, make a well in the middle of the flour mixture and pour in the wet ingredients. Stir until combined, being careful not to over mix, as it makes the pancakes tough.
- Butter the griddle, drop 1/3 cup of batter, sprinkle with blueberries and cook until bubbles begin to form. Flip and cook until golden. Makes 8 to 12 pancakes
