Breakfast

Blueberry Buttermilk Pancakes

Prep 10 min · Cook 20 min · Serves 4

brunch
weekend
berries

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tbsp melted butter, plus more for the pan
  • 1 cup blueberries, fresh or frozen
  • Maple syrup, to serve

Steps

  1. 1

    Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.

  2. 2

    In another bowl, whisk buttermilk, egg, and melted butter. Pour into the dry mix and stir until just combined — a few lumps are fine.

  3. 3

    Heat a griddle over medium. Butter it, then scoop 1/3-cup batter. Sprinkle blueberries on top.

  4. 4

    Cook until bubbles form and edges look set, about 2 minutes. Flip and cook 1–2 minutes more.

  5. 5

    Serve stacked with butter and maple syrup.

Notes

Don't overmix — that's what keeps them tender. Frozen berries can go in straight from the freezer.

Original photo

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