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Dad’s Blueberry Buttermilk Pancakes

Total Time

Prep: 15 min. + standing Cook: 10 min./batch

Makes

12 pancakes

My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa
Dad's Blueberry Buttermilk Pancakes Recipe photo by Taste of Home
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Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons cornmeal
  • 3 tablespoons quick-cooking oats
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1 large egg
  • 1-1/2 cups buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Directions

  1. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes.
  2. Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

Nutrition Facts

3 pancakes: 332 calories, 10g fat (2g saturated fat), 50mg cholesterol, 746mg sodium, 52g carbohydrate (18g sugars, 2g fiber), 9g protein.

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