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Blueberry Pancakes Recipe


One of the greatest breakfast items is a gigantic stack of blueberry pancakes! These pancakes are very fluffy and delicious, and even better, they are also buttermilk pancakes. I tried a few recipes that used sour cream and was not very impressed, the buttermilk is so much better. One of these days I will have to get a griddle but for now, I am still cooking my pancakes in a cast iron pan. It is important to not over mix the batter. The batter should still have tiny lumps in it when it is going into the pan. This will give you fluffy pancakes. Another good tip if you want evenly distributed blueberries is to press them into the batter after you pour it into the pan. And, of course, it is always a good idea to try not to keep the heat under control so the pancakes don’t burn on one side
J. If by some chance you don’t like blueberries, you can just leave them out, or maybe give my buttermilk pancakes or chocolate chip pancakes a try. Enjoy.




(Makes 12 Pancakes)

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Blueberry Pancakes Recipe


  • Author: Bobby
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Ingredients

  • 2 cups white flour
  • A ¼ cup of sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs (at room temperature)
  • 2 cups buttermilk
  • ¼ cup unsalted butter (melted)
  • 1 cup fresh blueberries (can also use frozen)
  • Butter or cooking spray (for frying)

 


Instructions

  1. In a large bowl sift together flour, sugar, baking powder, baking soda, and salt.
  2. Allow melted butter to cool down and in another bowl beat eggs and buttermilk together. Whisk in the cooled down melted butter.
  3. With a spoon gently mix the wet ingredients with the dry ingredients. Combine until you have a lumpy batter. Do not over mix.
  4. Heat a pan or griddle to medium-high heat. Add a little butter or cooking spray. Pour a ¼ cup of the batter into the skillet to form a pancake.
  5. Sprinkle the top with blueberries and lightly press them into the pancake. Cook each pancake for about 2 minutes per side.
  6. Remove from the skillet and repeat until all the batter is gone. Keep pancakes warm in the oven while you are making them.

10 comments

  1. Lawrence says:

    Wow! My special pancake recipe is almost exactly the same as this so I know how good these pancakes really are!!!
    Living down South, I add chopped pecans to the batter for a heartier layer of taste. One suggestion for a healthier version is to use only 2 tablespoons of oil and use 1/2 flour and 1/2 old fashion oat meal. The change does not really affect the pancakes much at all. I serve with genuine maple syrup and either pork or turkey sausage. Deelish! Thanks for a great recipe website!

  2. Food Lover says:

    how do you get to take such great pictures of your recipe stuff that who ever sees them would feel so hungry? These blueberry pancakes are nothing but awesome.

  3. Donald MacAlister says:

    These are the best pancakes that I have ever eaten they were super easy to make and almost melted in your mouth. The important part was not to over mix the batter. I will be making these again thankyou for sharing

  4. Denise says:

    Great pancakes. Tried this AM and everyone loved them Good recipe. Thank You for sharing. I do believe the not to over mix instructions should be followed to the T!

  5. EVAN says:

    These are delicious pancakes, especially when you cook them in butter and slather some on top. No problems with this recipe, just my stovetop(I had a hard time regulating the temperature)But still excellent cakes. YUM YUM

  6. Megan says:

    oh dear! I made these months ago and forgot to comment on them. They are horrible….Just KIDDING!!! Sorry Bobby had to play. They are AMAZING! They’re the perfect home style pancakes that we love. Even my husband thinks they’re delicious! Thanks for another winning recipe Bobby!

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