Blueberry Buttermilk Pancakes

by Brennans Market Admin

Serving Size: Serves 4-6


2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted, unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: Whipped cream and maple syrup


Adapted From:

This classic recipe is a weekend favorite. These cook up light and fluffy.

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.

Beat the eggs with the buttermilk and melted butter.  Combine the dry and the wet ingredients into a  lumpy batter, being careful not to over mix (an over mixed batter will result in flat, heavy pancakes).

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.