Fluffy Blueberry Pancakes

 Fluffy Blueberry Pancakes

 

 

 

 

 

 

 

 

 

 

 

 

 

Comfort food!  Who doesn't love waking up to warm pancakes covered in syrup and slathered  with melted butter, or enjoy them straight out of the pan! These Blueberry Pancakes are the perfect breakfast or brunch! Especially when juicy, warm blueberries burst into your mouth with every bite.

Fluffy Blueberry Pancakes

2 cups buttermilk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup fresh or frozen blueberries, rinsed and dried, 
3 tablespoons butter, melted and cooled slightly
1-2 teaspoons vegetable oil or butter for frying

Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine. Whisk egg and melted butter into buttermilk until combined. Make well in center of dry ingredients in bowl; pour in buttermilk mixture and whisk very gently until just combined (a few lumps should remain. Do not over mix.

Chop or slice the blueberries you plan to add to the batter but leave some whole for the topping. Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes. Add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. 

 

 

 

 

 

Pour 1/4 cup batter onto 3 spots on skillet ; sprinkle 1 tablespoon of chopped or diced blueberries over each pancake. 

 

 

 

 

 

 

 

 

 

 

Cook pancakes until large bubbles begin to appear, 1 1/2 minutes to 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

  

 

Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Repeat with remaining batter, using more butter if necessary. Transfer pancakes to platter as you cook each batch.

 

 

 

 

 

 

 

 

 

 

 

 

Stack pancakes and add pats of butter and warm syrup.

 

 

 

 

 

 

 

 

 

 

 YUM.... a big YUM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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