Blueberry Buttermilk Pancakes
How to make the EASIEST & FLUFFIEST Blueberry Buttermilk Pancakes!
I've been craving some rich, pan-fried buttermilk pancakes lately- and these ultra fluffy, sweet, crispy on the outside, blueberry pancakes are truly the best! This recipe is very easy and you should have all of the ingredients in your house! I usually make these with strawberries, bananas, AND blueberries- but our grocery store was weirdly all out of strawberries. So these are mainly blueberry pancakes, but you can really put anything in them- raspberries, chocolate chips, etc. and then serve plain or with bacon, sausage, eggs on the side!
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*Recipe*
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs
3 tablespoons salted butter, melted
Extra butter for topping and cooking
Maple Syrup
Blueberries
Bananas
*Whatever extras you’d like to add to your pancakes*
1. In a bowl, add the dry ingredients & mix: flour, sugar, baking powder, & baking soda
2. In a separate bowl, whisk the wet ingredients: buttermilk, eggs, & melted butter
3. Add the wet mixture to the dry mixture and gently stir with a spatula- DO NOT OVERMIX!
4. Add butter to pan and once the butter starts to bubble, add 1/3 cup of batter and then drop toppings to the top of the pancakes. Once bubbles start to come through the pancakes, flip. Once the underside is golden brown, the pancake is done!
5. Top with butter, maple syrup, and whatever your heart desires!
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BLUEBERRY PANCAKES | Homemade Fluffy Blueberry Pancakes Recipe
Today I am cooking at home and making fluffy fresh blueberry pancakes. These are light, airy, and fluffy. Serve with buttered hot syrup and a coffee on the side for an easy breakfast.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #fluffypancakes #easyrecipes
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0:00 Intro
0:23 Making The Batter
1:08 Egg Whites
1:46 Blueberries
2:04 Cook And Serve
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INGREDIENTS
2 cups (260 g) all-purpose flour
1 Tbsp baking powder (13 g)
1/4 tsp baking soda
1 tsp salt
2 Tbsp sugar (25 g)
3 large eggs (separated)
1 Tbsp (15 ml) cooking oil (or 2 Tbsp melted butter)
1 tsp vanilla extract
1 1/2 cups (354 ml) buttermilk (or whole milk)
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The BEST Blueberry Buttermilk Pancakes Recipe
Fluffy buttermilk pancakes with blueberries sprinkled throughout is a perfect summer breakfast item. How to make perfect, and fluffy blueberry pancakes that stay consistent and golden while you cook.
Making pancakes can be frustrating for many, the pancakes fall flat or they stick to the pan. Either the batter consistency is off or the temperature isn’t right. It seems like you just can’t win. You see these beautiful fluffy pancakes in pictures all over social media, but how do they make pancakes so easily?
What if I told you making pancakes doesn’t have to be so hard? It’s true, I struggled with getting the right consistency as well but found a few tips to help keep them fluffy and picture perfect.
Check out the full written recipe and instructions at:
0:00 - Dry ingredients
0:24 - Wet ingredients
0:48 - Prepare the pancake batter
1:08 - Cook and add the blueberries
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Blueberry Buttermilk Pancakes
Ingredients:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1-2 tblsp of sugar (depending on sweetness)
1/4 tsp salt
1 egg beaten
1 cup of cold buttermilk
3 tblsp of melted butter (at room temperature)
Blueberrys
.
NOTE* I did thin out my batter with 2 tablespoons of milk. Mainly to get the perfect circle shape. But it's not necessary.
.
Serving size: 2-3. For more servings simply double or triple recipe.
Professional Baker Teaches You How To Make BLUEBERRY PANCAKES!
Anna makes a classic breakfast recipe. These light, fluffy blueberry pancakes will start your day right! Instructions below, makes 8 pancakes, or 4 servings.
INGREDIENTS
2 cups (150 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
1 pinch salt
1 ¾ cups (450 mL) buttermilk
¼ cup (60 mL) vegetable oil
2 large eggs
1 tsp (5 mL) finely grated lemon zest
2 cups (250 g) fresh blueberries
Butter, for greasing the pan
Maple syrup, for serving
DIRECTIONS
1. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, oil, eggs and lemon zest. Add this to the dry mixture and whisk just until blended, but a few lumps are still visible (this ensures you have not over-mixed the batter.)
2. Preheat a griddle over medium-high heat and lightly grease the pan. Drop ladles of batter onto the skillet, fitting in as many as the pan fits without crowding. Sprinkle blueberries on top of each pancake, letting them sink gently into the batter without pressing. Cook the pancakes for 3-4 minutes, until bubbles begin to appear and the pancakes looks matte at the edges. Flip the pancakes and cook another 2-3 minutes before removing to a place. Continue until all of the batter has been used.
3. Serve the pancakes immediately, with maple syrup.
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