Buttermilk Blueberry Pancakes
Prep time
Cook time
Total time
Author: adapted from Dorie Greenspan, Pancakes from Morning to Midnight
Recipe type: Breakfast, Dessert
Serves: 4-6
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon vanilla
- 3 tablespoons melted butter
- 1 cup Driscoll's Blueberries
Instructions
- Mix all ingredients together in a medium bowl. It is okay for batter to be slightly lumpy. Add blueberries and mix together.
- If desired or necessary, lightly butter, spray or oil your griddle or skillet. Preheat griddle/skillet over medium heat.
- Spoon approximately ¼ cup of batter on the griddle for each pancake. When the top is covered with bubbles and the underside is golden brown (approximately 2 minutes), flip pancake over and cook until both sides are golden brown.
- Serve immediately or keep warm in an oven heated to 200 degrees.
Recipe by Tout va bien! (tm) at https://christymajors.com/blueberrypancakeday-celebrate-with-driscolls-berries/