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Buttermilk Blueberry Pancakes
Course: 30 minutes
Author: Mary Ann Dwyer
  • 2 large eggs room temperature
  • 2 cups all-purpose flour
  • 3 Tbsp. granulated sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 1/4 cups buttermilk room temperature
  • 4 Tbsp. butter melted and cooled
  • 2 Tbsp. vegetable oil
  • 1 cup fresh blueberries
  • Confectioners sugar for sprinkling
  • Maple syrup and butter for serving
  1. In a small bowl lightly beat the eggs. Set aside.
  2. In a large bowl sift together flour, sugar, baking soda and baking powder. To the flour mixture add the eggs, buttermilk and butter. Stir all ingredients together. You do not want to over mix. The batter should still have some lumps visible. If you over mix you will have a tough pancake.
  3. Heat a griddle to medium-high (375 degrees). Lightly grease the griddle with the vegetable oil. Spoon 1/4 cup scoops onto the griddle spacing about 2 inches apart. Sprinkle 1 tablespoon blueberries on top of each pancake. Cook until you see some bubbles on the top of the pancake (about 2 - 2 1/2 minutes). Carefully flip the pancake with a spatula. Continue to cook until the other side is lightly browned, about 1 minute. Repeat with remaining batter.
  4. Dust with confectioners sugar if desired and serve with maple syrup and butter.