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!