Breakfast - Buttermilk Blueberry Pancakes
I dont know about you but Ive never met a pancake I didnt like especially a buttermilk AND blueberry one. Im a huge pancake girl and to me this is the best recipe Ive made. Theyre light, fluffy, tangy, and a little sweet. Plus theyre not belly busters like most pancakes so that just means you can eat more than usual. That could be a good or bad thing. I went the day before to my Uncles blueberry farm and picked some fresh blueberries (which were out of control good) and I knew exactly what I wanted to do with them. To me this recipes is just as easy as using a mix and way better.
Ingredients
| Sugar | 1/2 Cup (8 tbs) | |
| Salt | 1 Pinch | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1 1/2 Teaspoon | |
| Flour | 3 Cup (48 tbs) | |
| Buttermilk | 3 Cup (48 tbs) | |
| Regular milk | 1/2 Cup (8 tbs) | |
| Eggs | 3 | |
| Vanilla extract | 1 Teaspoon | |
| Melted butter | 1/3 Cup (5.33 tbs) | |
| Fresh blueberries/Fresh fruit | 1 Cup (16 tbs) | |
| Pam spray | 10 Dash |
Directions
GETTING READY
Preheat the griddle on medium high.
MAKING
In a bowl, mix together sugar, salt, baking powder, baking soda, and flour. Set aside.
In a measuring jar, whisk together buttermilk, milk, eggs, vanilla, and melted butter.
Pour the buttermilk mixture into the flour mixture and whisk properly.
Grease the griddle with pam spray and ladle the batter on it and top with fresh blueberries. Let the pancake cook on one side until a light golden brown. Flip the pancake over and let cook until the other side is golden brown. Repeat the process with the rest of the ingredients.
SERVING
Serve the pancake with butter, maple syrup, and more fresh blueberries.
Recipe Summary
Nutrition Facts
Serving size
Calories 746Calories from Fat 196
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol
Sodium 941 mg39.21%
Total Carbohydrates 113 g37.7%
Dietary Fiber 3 g12%
Sugars 30 g
Protein 23 g46%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
