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Ingredients
| eggs: 1 (large) |
| all-purpose flour (unsifted): 1 cup |
| buttermilk: 1 cup |
| blueberries: 1 1/2 cups |
| vegetable oil: 2 Tbl |
| light brown sugar (packed): 1 Tbl |
| baking powder: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| whole nutmeg: 1/8 tsp |
My Best Blueberry Buttermilk Pancakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
3 serving(s)
Tags
- In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
- Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
- Fold in whole berries.
- Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
- Serve with softened butter and warm maple syrup.
- Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
- *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.