Blueberry-Buttermilk Pancakes
Indulge in a delightful stack of fluffy blueberry pancakes that are sure to brighten up your morning. The tender pancakes are studded with juicy blueberries, creating bursts of sweetness in every bite. A sprinkle of confectioners' sugar adds a touch of elegance, while a drizzle of warm maple syrup enhances the comforting flavors. Perfect for a cozy breakfast treat with loved ones.
— Constant Cookbook
Ingredients
- 2 eggs
- 2 cups all-purpose flour, sifted
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/4 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 to 2 Tbs. vegetable oil or nonstick
- cooking spray
- 1 cup fresh blueberries
- Confectioners' sugar for dusting
- Softened butter for serving
- Warm maple syrup for serving
Instructions
- Preheat an oven to 200ºF.
- In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.
- Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
- Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
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