Best 4 The Best Buttermilk Blueberry Pancakes Recipes

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
• Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
• Serve with a dollop of whipped cream and maple syrup.

THE BEST BUTTERMILK BLUEBERRY PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
• In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
• Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
• Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.

BUTTERMILK BLUEBERRY PANCAKES

Steps:

• In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
• Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.