Blueberry Buttermilk Pancakes

Name: Blueberry Buttermilk Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 2 tsp baking soda; ½ tsp kosher salt; 2½ cups buttermilk ((store bought, not a buttermilk substitute)); 2 eggs; ¼ cup butter, melted; vegetable or coconut oil for the pan; 2 cups fresh blueberries

The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.

⏱ 30 min 🔨 Prep 5min 🔥 Cook 5min 📊 Medium 🍽 16 servings 👁 6

Instructions

Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Add the buttermilk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and let the batter rest while the griddle or pan heats.
Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour 1/3 cup of batter onto the griddle for each pancake. Top each pancake with blueberries.
Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Breakfast buttermilk pancakesamerican

Nutrition per serving

130kcal

💰 Cost Estimate

Total Ingredients
$836.00

Per Serving
$52.00/serving

🏠 Savings
~$1672.00 vs buying!

📋 Price Breakdown (90% ingredients detected)

Ingredient	Amount	Subtotal
all-purpose flour	2 cups	$16.00
sugar	2 tbsp	$2.00
baking powder	2 tsp	$13.00
baking soda	2 tsp	$3.00
kosher salt	0.5 tsp	$1.00
buttermilk	2.5 cups	$275.00
eggs	2	$65.00
butter	0.25 cup	$65.00
vegetable or coconut oil for the pan	-	-
fresh blueberries	2 cups	$396.00