My first experience with pancakes was from a Bisquick box. And it wasn’t that long ago. When I was growing up, we would eat crepes for breakfast and my image of pancakes was only from American TV shows. It took me a couple of tries until I figured out my favorite recipe from scratch and I think there are no better pancakes than buttermilk pancakes. They are fluffy and don’t dry out.  And so much better that premade from the box.
This recipe asks for blueberries but obviously plain ones are going to taste great as well.

Serving: 12 pancakes
Preparation:  5 minutes
Cooking: 15 minutes
Calories for 1 pancake with blueberries:  127

Ingredients for 12 pancakes:
2 cups of flour
2 cups of buttermilk
½ teaspoon of baking soda
½ teaspoon of baking powder
3 tablespoons of sugar
2 eggs
2 tablespoons of unsalted butter, melted
1 cup of blueberries

Combine all dry ingredients (flour, sugar, baking powder and baking soda) in one bowl.
In another bowl, add the eggs first and whisk them, then add the buttermilk and melted butter and whisk it all together.
Pour all the wet ingredients into the bowl with flour mixture and combine them all with a wooden spoon.  Put it aside for couple of minutes and let the dough rest.
In the meantime prepare either a cast iron pan or regular Teflon frying pan.
I added the blueberries to half of the dough to make two different types of pancakes.
Spray the pan with Pam and once it’s hot you are ready to go. Depending on how large you like your pancakes use a ladle to transfer the batter to the pan.
kolaz blueberry pancakes
Fry on each side for at least 2 minutes. But the best way to know when to flip on the other side is when you see little bubbles on the edges and in the middle.
kolaz pancakesTransfer the ready pancakes on the rack and cover with a thin foil so that they don’t get soggy and cold. Serve with maple syrup, fruit and any other condiments you like.

1 Comment

  1. Thanks for finally talking about >Fluffy Buttermilk Blueberry
    Pancakes – Magdalicious food blog <Liked it!

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