Ultimate Blueberry Buttermilk Pancakes
We flew up there and braved the cold to participate in this awesome class taught by Lindsey from the Pinch of Yum blog. I had purchased a new camera shortly before the class, and it was great to finally learn how to actually use it. In the past, all of my photos were taken with my iPhone, so it has been quite a learning curve for me.
But, back to these luscious and Ultimate Blueberry Buttermilk Pancakes! I’ve been making these pancakes for years but never actually had a pancakes recipe. It was always just a little of this and a little of that. If you like breakfast recipes like this, you might also like these recipes: Oven-Baked Caramel French Toast Casserole, Southern Cheese Grits Casserole, and Cheesy Prosciutto Breakfast Casserole.
Need more ideas, click here to access all of my breakfast recipes. The ingredients for Ultimate Blueberry Buttermilk Pancakes include you guessed it, buttermilk and blueberries! You will also need all-purpose flour, granulated sugar, baking powder, baking soda, salt, eggs, and vegetable oil. To begin, gather the ingredients and add the buttermilk, beaten egg and 2 Tbsp vegetable oil in a small bowl.
Combine the flour, sugar, baking powder, baking soda, and salt in a medium-size bowl using a whisk. Add the buttermilk mixture to the dry ingredients and whisk until the batter is smooth. If you like your pancake batter a little thinner, feel free to add a little more buttermilk. Heat a large skillet or griddle pan over medium heat and add 2 Tbsp vegetable oil.
When the oil is hot, pour about 1/4 of a cup of the batter into the pan for each pancake. Top each pancake with 4-5 blueberries. Cook the pancakes for about 2 minutes, or until bubbles appear on the surface. Flip with a pancake turner and cook for another minute or two, or until browned on the other side. Serve immediately with confectioners sugar or syrup.
If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones! Combine the buttermilk, beaten egg and 2 Tbsp vegetable oil in a small bowl.
Combine the flour, sugar, baking powder, baking soda, and salt in a medium-size bowl and whisk to combine. Add the buttermilk mixture to the dry ingredients and whisk until the batter is smooth. If you like your pancake batter a little thinner, feel free to add a little more buttermilk.
Heat a large skillet or griddle pan over medium heat and add 2 Tbsp vegetable oil. When the oil is hot, pour about 1/4 of a cup of the batter into the pan for each pancake. Top each pancake with 4-5 blueberries. Cook the pancakes for about 2 minutes, or until bubbles appear on the surface. Flip with a pancake turner and cook for another minute or two, or until browned on the other side. Add a little more oil to the pan if necessary and repeat with the rest of the pancakes.
First of all, you can make absolutely delicious pancakes very easily without a mix and with more nutritious ingredients. I love using whole wheat pastry flour for this which is lighter than whole wheat flour, but still still milled from the whole grain, so nothing important has been removed and you still keep all the fiber, protein and nutrients. More importantly, the pancakes don’t taste whole wheat-y or feel heavy.
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