Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Reserve 3 tablespoons of the flour mixture in a zip-close bag. Make a well in the center of the flour mixture.
In a separate bowl, blend the buttermilk, eggs, and butter. Pour the buttermilk mixture into the well in the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, add the blueberries to the reserved 3 TBS of flour mixture; shake gently until the berries are evenly coated. Fold the berries into the batter. Drop the pancake batter into the hot pan or griddle by large spoonfuls (about 1/4 cup). Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 4|
|Calories from Fat: 345 (38%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 1093.5mg||336 %|
|Sodium 1098.8mg||38 %|
|Potassium 651.9mg||17 %|
|Total Carbohydrate 100.4g||30 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 97.6g|
|Protein 42.9g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 911
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