Originally published on Cooking with Ruthie where I am a contributor.
I am not much of a breakfast eater, don’t get me wrong I love breakfast foods, but I’m not much of a cook when it comes to morning meals. I am not a productive morning person! I am one of those people that skips breakfast just so I don’t have to fix it. I think that’s all changed now that I have had these blueberry buttermilk pancakes, they are seriously to die for.
One of the best parts of these pancakes is the buttermilk. I don’t think I’ll ever make pancakes without buttermilk ever again. It just gives them such a tangy flavor, so much better than if you make pancakes with milk. I highly recommend using buttermilk for these and not regular milk. If necessary, you can use regular milk in place of buttermilk.
The next best part of these pancakes is the blueberries. I love the juiciness of the blueberries mixed in with the flavor of the buttermilk. Seriously, yum! These are the best pancakes I have ever made and I can’t wait to try new flavors. I’m thinking maybe raspberries with white chocolate chips. What flavors would you do?
Sometimes easy needs to be the game of the day and these are so simple to whip up. You need a couple of bowls, one for the dry ingredients and one for the liquid ingredients.Once you’ve mixed your ingredients in their respective bowls then you combine them into one bowl, mix till everything is just incorporated and then fold in the blueberries. These come together quickly enough that you can make them before school or work, if you are so inclined.
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 2 tbsp. sugar
- 1 cup buttermilk
- 1 egg, beaten
- 2 tbsp. salted butter, melted. Plus you will need some for the griddle.
- ½ tsp. vanilla extract
- ½ cup frozen blueberries
- In a medium-sized bowl, add the flour, baking powder, sugar and whisk together. Set aside.
- In a small-sized bowl, add the buttermilk,egg, the 2 tbsp. melted butter and the vanilla. Mix well.
- Pour the liquid ingredients into the bowl of dry ingredients and mix until well moistened. Fold in the ½ cup of frozen blueberries.
- Heat your griddle to medium heat and add more butter to it.
- Using a ¼ measuring cup pour the batter onto the heated griddle and cook until bubbles appear across the surface of the pancake. Flip and cook second side until golden brown.
- Serve immediately.