Buttermilk Blueberry Pancakes
Everyone loves a fluffy blueberry pancake on a Saturday morning and pancakes are surprisingly healthy without an overload of butter or syrup. Try switching out half of the flour for whole-wheat flour for a variation.
Preparation Time10 min
Cooking Time10 min
Ingredients
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 2 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg, beaten
- 1 3/4 cup buttermilk
- 2 tablespoon vegetable oil
- 1 cup fresh or frozen blueberries
Instructions
- Sift together flour, salt, sugar, baking soda, and baking powder.
- In a separate bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry ingredients, stirring as little as possible (only until combined).
- Stir in blueberries.
- Heat griddle to 375 degrees F. Grease lightly. Pour 1/2 cup batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip.