- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp granulated sugar
- 1 cup buttermilk* see notes for substitution
- 3/4 cup milk
- 2 eggs
- 1/4 cup butter melted
- 1-2 cups fresh or frozen (but thawed) blueberries
- Additional butter or oil, for pans
Combine flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. Drop a handful of blueberries onto the top of each pancake while the bottom cooks.
When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once. Transfer to a plate and devour with butter, syrup or blueberry compote!
*BUTTERMILK SUBSTITUTE If you do not have buttermilk, you can use a buttermilk substitute recipe.
Feel free to mix blueberries into batter if preferred. Placing them onto the pancakes while cooking simply allows for even distribution, but it's by no means required.
Calories: 247kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 557mg | Potassium: 320mg | Fiber: 1g | Sugar: 10g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 2mg