Table of Contents
Buttermilk pancakes are a classic breakfast favorite that combines rich, tangy flavor with a fluffy texture. Topped with sweet maple syrup and fresh blueberries, they make for a delicious and visually appealing meal that everyone will enjoy.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup fresh blueberries
- Maple syrup for serving
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk and eggs until well combined. Add the melted butter to the wet ingredients and stir.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay. Gently fold in the fresh blueberries.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serving Suggestions
Serve the warm buttermilk pancakes topped with a generous drizzle of maple syrup and additional fresh blueberries. For extra flavor, add a dollop of whipped cream or a sprinkle of powdered sugar.
This recipe makes about 8-10 pancakes, perfect for a family breakfast or brunch. Enjoy the combination of tangy, sweet, and fruity flavors in every bite!