Buttermilk Blueberry Pancakes

Name: Buttermilk Blueberry Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 pancakes.
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/8 teaspoon baking powder; 2 cups buttermilk; 2 large Nellie’s Free Range Eggs, lightly beaten; 1 tablespoon canola oil; 1 cup fresh or frozen blueberries; Butter, optional; Syrup, optional

Here's the classic blueberry pancake— light as a feather and bursting with flavor!

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 large Nellie’s Free Range Eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional

Directions

In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired.

Nutrition Facts

2 each: 250 calories, 5g fat (1g saturated fat), 74mg cholesterol, 322mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 9g protein.

Originally published as Buttermilk Blueberry Pancakes in Bountiful Harvest Cookbook

Reviews

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Average Rating:

amsm

May 28, 2018

These pancakes were flavorful. The blueberries really shine through. However, I thought the pancakes were slightly tough. They were easy to make and my kids enjoyed adding their own blueberries.
LPHJKitchen

Sep 3, 2016

This was a HUGE winner for us. These cooked up nicely - light and fluffy. A couple changes I made - I used my all-purpose gluten-free flour blend and used olive oil instead of canola. Very simple and delicious!
MarineMom_texas

Aug 19, 2016

Excellent. Might use a few more blueberries for the pancakes. Almost did not have enough. Absolutely delicious and we will have again. I highly recommend this recipe.Volunteer Field Editor
DeAnna2077

Feb 21, 2013

Very good. Love the blueberries!
kayakbabe1

Jul 24, 2011

2.5 stars; a mediocre recipe. It would be fluffier if the eggs whites were whipped before folding into the batter. The taste of okay.
LollisMommy

Jun 7, 2011

Waste of time and ingredients. Batter was way too thin. I will not be using this recipe again.
vicki8528

May 28, 2011

We make these all the time, my family loves them!!! I make the batter and drop frozen blueberries on top on the griddle since not everyone in my family likes the blueberries...they are awesome!!
roxannelorae

Aug 1, 2010

did not turn our light and fluffy.
danielleylee

Jun 13, 2010

Light and fluffy ! Will make again!!! I used frozen blueberries worked out fine!
Karanic2

Feb 28, 2010

Very good- light smooth texture. Both my 2 year old and my husband asked me to make it again!