Blueberry Buttermilk Pancakes That Cook Up Light and Fluffy
These blueberry buttermilk pancakes are ready in about 25 minutes from start to finish and cook up light, golden, and filled with juicy blueberries. The batter mixes quickly, rests briefly, and turns into pancakes that are fluffy in the center with lightly crisp edges. If you’ve got buttermilk in the fridge and a handful of blueberries, breakfast just got a whole lot better.
Equipment
- 14 Inch Skillet
Ingredients
- 1 cup flour
- 3 tablespoons cornmeal
- 3 tablespoons quick cooking oats
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- pinch nutmeg
- 1 egg
- 1 ½ cups buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- blueberries (fresh/frozen)
Instructions
- In a large bowl, whisk the dry ingredients together. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to the flour mixture. Stir just until moistened, it will be lumpy. Let stand 15 minutes.
- Lightly grease a large skillet and heat over medium heat. Pour batter by ¼ cupfuls onto griddle, sprinkle with blueberries. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn, cook until second side is brown.
Barbara's Notes + Tips
- Keep the temperature low so that the pancakes don't get brown too quickly.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 270mg | Potassium: 157mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Calcium: 80mg | Iron: 1mg
