When I say that these are the best ever blueberry buttermilk pancakes, I am not exaggerating. They are golden on the outside, light and fluffy on the inside, bursting with blueberry juiciness and not overly sweet. The pictures of my two littlies scoffing them down is all the proof you need!
And did I add that they are ridiculously easy to make?
2 cups flour
1/4 cup sugar
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
2 cups buttermilk
1/4 cup canola or other light vegetable oil
1 cup blueberries (today I used 1 punnet of fresh and 1/2 cup of thawed frozen)
- In a large mixing bowl, stir together dry ingredients.
- In another bowl, whisk together eggs, buttermilk and oil.
- Using a large spoon or spatula, mix the wet ingredients into the dry, mixing until just combined (batter will still be a bit lumpy).
- Carefully stir through blueberries.
- Scoop 1/4 cup of batter into greased hot frypan for each pancake, and cook for about 2 minutes per side.
- Serve and enjoy!!
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