Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Buttermilk

  2. 2 Eggs

  3. 1/4 cup 49g / 1.7oz Butter - melted

  4. 2 cups 125g / 4.4oz Flour

  5. 2 tablespoons 30ml Sugar

  6. 2 teaspoons 10ml Baking powder

  7. 1 teaspoon 5ml Baking soda

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 2 cups 474ml Fresh or frozen blueberries

  10. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium bowl, whisk buttermilk and eggs until thoroughly combined. Continue whisking while drizzling in 1/4 cup melted butter. Mix flour, sugar, baking powder, baking soda and salt in a small bowl. Stir into wet ingredients, stirring just enough to combine (add water to thin if necessary). Fold in blueberries. Melt butter in a large skillet over medium heat. Drop a scant 1/4 cup batter into skillet for each pancake. When pancakes start to bubble and pop, flip pancakes over and cook on second side until golden brown. Continue until batter is used up. Serve with blueberry or maple syrup, if desired. This recipe yields 8 servings.


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