I love buttermilk pancakes, and blueberry buttermilk pancakes – hell Yes! These are some of the best pancakes I’ve ever tasted. Light, tender, fluffy, fruity… The addition of oats and cornmeal gives them extra something that no one can resist. I’ve made them a few times for breakfast and there were always cravings for more.
*Be sure not to over mix the batter, there should be some lumps inside, that gives lightness and tenderness to pancake s.
Recipe adapted from Taste of Home Magazine.
Blueberry Buttermilk Pancakes
These are some of the best pancakes I've ever tasted. Light, tender, fluffy, fruity...
Servings: 12
Ingredients
- 125 grams all-purpose flour (1 cup, 4.6 oz)
- 3 tbsp quick cooking oats
- 3 tbsp cornmeal
- 3 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 large egg
- 1 1/2 cup buttermilk (1 1/2 cup, 11.9 oz)
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 100 grams fresh or frozen blueberries (1 cup)
Instructions
- In a large bowl, whisk flour, oats, cornmeal, sugar, baking powder, baking soda and salt.
- In another bowl, whisk egg, buttermilk, oil and vanilla until blended.
- Add to flour mixture; stir just until moistened (batter must be lumpy). Let stand for 15 minutes.
- Lightly grease a griddle or large skillet; heat over medium heat.
- Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle.
- Cook until bubbles on top begin to pop and bottoms are golden brown. Turn and cook until second side is brown.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!
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