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Gallery Buttermilk Blueberry Pancakes Credit: From My Family Table by John Bes Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 cups flour (spooned and leveled) 1/3 cup sugar 1 tablespoon baking powder 1 teaspoon fine salt 2 large eggs, beaten 2 cups whole milk 1/2 cup (1 stick) unsalted butter, melted 1 cup blueberries, plus more for serving Vegetable oil, for griddle Maple syrup, for serving
Gallery Buttermilk Blueberry Pancakes Credit: From My Family Table by John Bes
Recipe Summary Servings: 6
Gallery
Buttermilk Blueberry Pancakes Credit: From My Family Table by John Bes
Buttermilk Blueberry Pancakes
Credit: From My Family Table by John Bes
Buttermilk Blueberry Pancakes
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 cups flour (spooned and leveled) 1/3 cup sugar 1 tablespoon baking powder 1 teaspoon fine salt 2 large eggs, beaten 2 cups whole milk 1/2 cup (1 stick) unsalted butter, melted 1 cup blueberries, plus more for serving Vegetable oil, for griddle Maple syrup, for serving
Directions
Preheat oven to 200 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in flour mixture and add eggs, milk, and butter; mix together gently (there will be lumps). Gently fold in blueberries.
Lightly oil a griddle or large skillet and heat over medium. Add batter to griddle by the 1/4-cupful, leaving space in between. Cook until bubbles form on surface, then flip and cook 1 minute. Transfer pancakes to a platter; keep warm in oven. Repeat with more oil and remaining batter (makes about 20). Serve with maple syrup and more blueberries.
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All Reviews for Buttermilk Blueberry Pancakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Buttermilk Blueberry Pancakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
