Blueberry Buttermilk Pancakes

Who doesn’t crave a stack of fluffy pancakes dripping with maple syrup on a lazy Sunday morning? Our Blueberry Buttermilk Pancakes recipe is the answer to your breakfast dreams. Infused with the tanginess of buttermilk and bursting with fresh blueberries, these pancakes aren’t just delicious – they’re also a treat for the eyes.

Why Choose Buttermilk for Your Blueberry Pancakes?

Buttermilk is the secret ingredient that elevates these pancakes from good to great. When combined with baking soda, buttermilk produces tiny bubbles of carbon dioxide.

This not only gives our pancakes their light and airy texture but also their signature tangy flavor. Moreover, the tartness of the buttermilk complements the sweetness of the blueberries, creating a balanced taste that’s simply irresistible.

If you’ve been searching for the ideal blueberry pancake recipe, the magic of buttermilk is what you’ve been missing.

Blueberries: The Star of the Show

No pancake is complete without the perfect topping or mix-in, and in this recipe, blueberries shine brightest. Packed with antioxidants, these little berries not only provide a burst of freshness with every bite but also add a beautiful pop of color.

Whether you’re preparing breakfast for your family or trying to impress guests at a brunch gathering, these Blueberry Buttermilk Pancakes are sure to be the star of the show. The combination of health benefits and decadent flavors makes this dish a must-try for every pancake enthusiast.

Blueberry Maple Pancakes

Receta de Yodeimi Gómez Cocina: BreakfastDificultad: Easy

Servings

0

servings

Prep time

10

minutos

Cooking time

10

minutos

Calories

250

kcal

Modo Cocina

Se mantendrá la pantalla de su dispositivo encendida

Ingredientes

• 3/4 cup milk

• 1 cup flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 2 tablespoons melted butter

• 1+ cup fresh blueberries

Preparación

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and blueberries.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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