Make any weekend tastier with our Blueberry Buttermilk Pancake recipe. You definitely want to share this buttermilk pancake recipe with friends!
What You Need
Original recipe yields 4 servings
2 cups flour
2 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. CALUMET Baking Powder
2 egg s
1/2 cup buttermilk
2 Tbsp. oil, divided
1 cup fresh blueberries
Add To Shopping List
Let's Make It
Mix first 4 ingredients until blended.
Whisk eggs, buttermilk and 1 Tbsp. oil in medium bowl until blended. Add flour mixture; stir just until moistened.
Brush griddle or large skillet lightly with some of the remaining oil; heat on medium heat. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Repeat with remaining oil and batter.
Serve warm pancakes topped with blueberries.
Drizzle 2 Tbsp. maple-flavored or pancake syrup over each serving of berry-topped pancakes.
How to Keep Pancakes Warm
Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed, then place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.
If you don't have buttermilk, just stir 1 Tbsp. lemon juice or vinegar into 1 cup milk; let stand 10 min.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.