Blueberry Buttermilk Pancakes

Last updated: Monday July 13, 2020

The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps.

Ingredients

2 - cups All-Purpose Flour
2 - tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt (Coarse)
- 1/4 tsp Cinnamon (Ground)
1 Tbs Sugar
1 cup Blueberries (Fresh or Thawed Frozen)
2 cups Buttermilk (Well-shaken Before Measuring)
2 - - Eggs (Large)
- - - Grated Zest of 1 Lemon (or a tsp of Grand Marnier)
- - - Vegetable Oil for Cooking
- - - Butter (Unsalted) for Serving
- - - Maple Syrup for Serving

 

Directions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar until thoroughly combined.
  2. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside.
  3. 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.
  4. Fold in blueberries. Let batter stand 10 minutes.
  5. Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat.
  6. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle.
  7. 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.

Nancy Black adapted from a Martha Steward recipe.

Yield:
Makes 12 pancakes