Blueberry Pancakes

Recipe: Blueberry Pancakes


  • 3 cups flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 3 cups buttermilk
  • 1 tbsp. butter, melted
  • Butter for pan
  • 3 cups blueberries


  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  2. In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Fold flour mixture into egg mixture until just incorporated, mixing as little as possible; batter will be lumpy.
  3. Heat a griddle to medium heat (until cold water sprinkled on it will bounce around). Add 1 tablespoon butter and heat until butter’s foam subsides. Pour about 1/2 cup batter onto the griddle for each pancake. Sprinkle blueberries on top of each pancake.
  4. When center of pancake bubbles and begins to pop and bottom is golden brown, flip pancake. Remove from griddle when bottom is golden brown (the second side cooks up quickly).
  5. Repeat process with additional batter and remaining batter. If necessary, keep pancakes warm in an ovenproof platter in a low-heat oven.

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