Blueberry Pancakes…from Scratch.

So I’m 12 hours late but its still Friday!!  Can I make it up to you by showing you something super yummy you should make for breakfast tomorrow morning?!  I mean, seriously, what says Saturday morning better than Blueberry Pancakes.  And no, put down the Bisquick!  These are SO much better and honestly, just as easy!  Promise!

Happy Weekend!

  • 1 1/2 c. all purpose flour
  • 3/4 tsp. baking soda
  • 1 1/2 TBS sugar
  • 1/4 tsp. fine sea salt
  • 1 3/4 c. buttermilk (plus more as needed)
  • 2 large eggs
  • 3 TBS unsalted butter, melted (plus more for serving)
  • 2 c. blueberries
  • Pure Maple Syrup for serving

Preheat oven to 200°.  In a large bowl, sift together the flour, baking soda, baking powder, sugar, and salt.  In a medium bowl, whisk together the 1 3/4 cups buttermilk, the eggs, and 3 TBS melted butter.  Pour the buttermilk mixture into the flour mixture and stir just until combined.  Fold in the blueberries.

Place a griddle over high heat until hot.  Lightly oil the griddle.  For each pancake, pour about 1/2 cup of the batter onto the griddle and cook until bubbles form on the surface (about 2 mins).  Flip the pancakes and cook until the bottoms are golden brown, 1-2 minutes more.  Transfer to a baking sheet and keep warm in the oven.  Repeat until all the batter is used.  If the batter begins to thicken, thin it with a bit more buttermilk.  Serve pancakes hot, with plenty of butter and syrup.

Recipe courtesy of Rick Rodgers

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Categories: American, Breakfast, Recipes | Tags: , , | 2 Comments

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2 thoughts on “Blueberry Pancakes…from Scratch.

  1. These look great. And I never get tired of pancakes!

  2. Pingback: Sorghum and Pecan Pancakes | Rufus' Food and Spirits Guide

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