Description
Tender, thick pancakes made with a buttermilk base and burst of fresh blueberries. Quick to prepare and store, these golden treats offer a soft texture and gentle lift, perfect for weekday breakfasts or weekend planning.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tablespoons granulated sugar
2 large eggs, whisked
½ teaspoon vanilla extract
2 tablespoons vegetable oil or melted halal butter
1 cup fresh blueberries
Butter and syrup for serving
Instructions
Whisk together flour, baking powder, baking soda, and salt in a medium bowl
Add buttermilk, sugar, whisked eggs, vanilla, and oil (or butter) to the dry ingredients
Whisk the mixture until just combined, allowing a few lumps
Gently fold in fresh blueberries using a spatula
Heat a greased griddle to 350°F or a large pan over medium-high heat
Scoop the batter using a 1/3 or 1/2 cup measure, spacing apart on the griddle
Cook until bubbles form on the surface and edges set, then flip and cook until golden
Repeat with remaining batter
Notes
Use fresh blueberries for best texture and distribution
Storage: Reheat from refrigerator or freezer on a baking sheet at 350°F
Allow batter to rest for 5 minutes for optimal rising
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Cooking on Stovetop
- Cuisine: American