CategoryBerries, Breakfast

Yields6 Servings

 2 cups all-purpose flour
 3 tbsp granulated sugar
 1 tsp baking powder
 2 tsp baking soda
 1 tsp salt
 2 cups buttermilk
 ⅓ cup oil
 2 eggs
 2 cups fresh blueberries, plus more for serving
 maple syrup and butter, for serving

1

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and oil until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are okay—avoid overmixing so the pancakes stay light and fluffy. 

2

Heat a nonstick skillet or griddle over medium heat. Lightly butter the cooking surface. Pour about ¼ cup of batter onto the skillet for each pancake. Sprinkle blueberries over the top of each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2–4 minutes. 

3

Flip and cook for another 1–2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with maple syrup, butter, and extra fresh blueberries. 

4

Tip: Adding the blueberries after pouring the batter helps keep them evenly distributed and prevents the batter from turning blue.

Makes about 12 pancakes

Ingredients

 2 cups all-purpose flour
 3 tbsp granulated sugar
 1 tsp baking powder
 2 tsp baking soda
 1 tsp salt
 2 cups buttermilk
 ⅓ cup oil
 2 eggs
 2 cups fresh blueberries, plus more for serving
 maple syrup and butter, for serving
Blueberry Buttermilk Pancakes
IngredientsDirections

Blueberry Buttermilk Pancakes

Yields6 ServingsCategoryBerries, Breakfast

Ingredients

2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups buttermilk
⅓ cup oil
2 eggs
2 cups fresh blueberries, plus more for serving
maple syrup and butter, for serving

Steps

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and oil until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are okay—avoid overmixing so the pancakes stay light and fluffy. 

Heat a nonstick skillet or griddle over medium heat. Lightly butter the cooking surface. Pour about ¼ cup of batter onto the skillet for each pancake. Sprinkle blueberries over the top of each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2–4 minutes. 

Flip and cook for another 1–2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with maple syrup, butter, and extra fresh blueberries. 

Tip: Adding the blueberries after pouring the batter helps keep them evenly distributed and prevents the batter from turning blue.

Makes about 12 pancakes

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