It isn't Sunday without Buttermilk Pancakes. And with blueberries...it's extra special.
Ingredients
- 1-1/3 cups sifted flour
- 3 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil
- fresh or defrosted blueberries
12 pancakes
Directions
Sift the first 5 [dry] ingredients together in a large bowl.
Then whisk in the remaining [wet] ingredients.
Heat griddle -- 325ยบ on my electric griddle but this may differ based on location*. It doesn't need to be greased if it's non-stick.
Pour a 1/4 cup of batter onto the griddle and then drop some blueberries on the pancake.
When the pancake becomes full of bubbles and the edges look slightly dry [a couple of minutes], flip the pancakes. It should take less time to finish cooking the other side of the pancake.
*I live just above 3500ft so the altitude may affect cooking temperatures and times.
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Comments
This recipe is also delicious with sliced banana!
I ate the pancakes and can vouch for their deliciousness! I have been using a modification of a Williams Sonoma recipe, but I'm officially switching over to this one. These babies were moist, delicate, and oh-so tasty!