Rich Blueberry Buttermilk Pancakes - BigOven 162984
Rich Blueberry Buttermilk Pancakes

Rich Blueberry Buttermilk Pancakes

Ready in 45 minutes
6 review(s) averaging 4.2. 80% would make again

Top-ranked recipe named "Rich Blueberry Buttermilk Pancakes"

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A special occasion breakfast treat for Blueberry season. As the name implies, these are not your every day pancakes. These are ultra rich--and really wonderfull.

"Made these for family 2weeks ago. Hugh hit. Kept remaining batter in fridge and 2 days later made again and still great!"

- cfincher

Ingredients

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1 1/2 cups all purpose flour,; sifted
6 tablespoons Sugar
2 1/2 teaspoons Baking Powder
2 teaspoons Baking soda
3 large Eggs
1 1/2 cups Buttermilk
1 1/2 teaspoons Vanilla extract
1/2 cup butter; (1 stick), melted
3/4 cup fresh blueberries

Original recipe makes 4

Servings  

Preparation

In small bowl, sift together flour, sugar, baking powder and baking soda; mixing well. In a large bowl, using an electric mixer, beat eggs on medium speed until frothy. Mix in buttermilk, vanilla and melted butter. Slowly add dry ingredients, stiring just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat griddle to 375 degrees F. or heavy bottomed skillet over medium heat until drop of water bubbles and bounces on surface. Lightly grease with oil or spray with nonstick cooking spray. For each pancake, ladle 1/3 to 1/2 cup batter onto hot griddle. Scatter 1 Tbs. blueberries evenly over each pancake. Cook about 5 minutes. or until bubbles appear on surface of pancakes and bottoms are light golden brown. Turn pancakes; cook 2 to 3 minutes. or until light golden brown. Serve immediately or transfer to a baking sheet and keep warm in a 225 degree F oven while cooking the remaining pancakes. Serve with butter and your favorite warmed syrup or sprinkled with powder sugar. If desired, recipe can be doubled.

Makes about 16 pancakes; serves 4.

Notes

When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough rubbery pancakes. Also, I find that pancakes work best when a room temperature batter meets a hot pan.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1054 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made these for family 2weeks ago. Hugh hit. Kept remaining batter in fridge and 2 days later made again and still great!
cfincher 11 month ago
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denisewallet 1 year ago
Made these last weekend with my picky four year old... his exact words 'oh my goodness mommy.... these are so delicious! Can we make these every Saturday?' With pleasure :)
mjcalloway89 2 years ago
Pancakes (like muffins) should be mixed ONLY until the dry ingredients are moistened or they go tough/rubbery. The mixture will look VERY lumpy but you need to suppress the urge to get rid of the lumps. Surprisingly, they disappear when the pancake is cooked.
labarker 5 years ago
I madew these on the fourth of July a graet start to a holiday morning. mmmm!
kimmyculp 6 years ago
When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough rubbery pancakes. Also, I find that pancakes work best when a room temperature batter meets a hot pan. [I posted this recipe.]
sgrishka 7 years ago
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