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!
- 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