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.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.
THE BEST BLUEBERRY BUTTERMILK PANCAKES
I am such a sucker for visuals. I saw these pancakes being made on a cooking show this morning (Cookworks), dashed out to buy fresh blueberries, and made these for dinner tonight. They did not disappoint! Try them; they're delicious!
Provided by Lennie
Categories Breakfast
Time 26m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
- In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
- After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
- Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
- Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
- For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
- I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
- Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
- Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.
BLUEBERRY BUTTERMILK PANCAKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 12
Number Of Ingredients 12
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.
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
MY BEST BLUEBERRY BUTTERMILK PANCAKES
Make and share this My Best Blueberry Buttermilk Pancakes recipe from Food.com.
Provided by Wildflour
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
- Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
- Fold in whole berries.
- Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
- Serve with softened butter and warm maple syrup.
- Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
- *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.
Nutrition Facts : Calories 353.9, Fat 12.1, SaturatedFat 2.2, Cholesterol 73.8, Sodium 1311, Carbohydrate 51.8, Fiber 3, Sugar 16, Protein 9.7
BLUEBERRY BUTTERMILK OATMEAL PANCAKES
DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.
Provided by LAURIE
Categories Breakfast
Time 13m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- Mix oatmeal and buttermilk.
- Add eggs.
- Combine dry ingredients separately.
- Add to the oatmeal mixture.
- Stir in the butter.
- Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
- Cook on hot greased griddle until bubbles show through.
- Flip and cook on other side until golden brown.
BUTTERMILK SOUR CREAM BLUEBERRY PANCAKES
This is a fantastic pancake, the buttermilk and sour cream makes these very tender. This recipe can also be make with fresh only (not frozen) chopped strawberries. The pancake even made without the fruit is just as wonderful. Can add in a teaspoon of pure vanilla extract to the batter if desired. I have made these many times omitting the fruit and froze the pancakes to have later, they freeze wonderful. You will love these!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Generously grease a frypan or griddle.
- In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
- In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
- Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
- Fold in the blueberries.
- Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
- Turn over pancake with a spatula, and continue baking for a couple of minutes.
- Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
- Delicious!
Nutrition Facts : Calories 286.4, Fat 10.9, SaturatedFat 6.3, Cholesterol 76.9, Sodium 464, Carbohydrate 40.1, Fiber 1.3, Sugar 14.4, Protein 7.5
BLUEBERRY BUTTERMILK PANCAKES
I found this recipe on Martha's website and added the cinnamon and vanilla. You can omit the blueberries if you want.
Provided by Janie Marie
Categories Breakfast
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in medium bowl. Add beaten eggs, buttermilk, and 4 tablespoons butter and vanilla, whisk to combine. Batter should have small to medium lumps. Fold in blueberries.
- Use pastry brush to brush 1/2 teaspoons butter onto griddle. Use 4 ounce ladel (1/2 cup) to pour batter on griddle. Cook for about 2 1/2 minutes each side.
Nutrition Facts : Calories 240, Fat 7.9, SaturatedFat 4.4, Cholesterol 64.2, Sodium 477.2, Carbohydrate 35, Fiber 1.6, Sugar 9.7, Protein 7
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