Blueberries, either fresh or frozen, give ordinary pancakes a big flavor boost, not to mention a healthy dose of antioxidants.
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/2 cup 1% low-fat milk
1 tablespoon vegetable oil
1 large egg, lightly beaten
2 cups blueberries
How to Make It
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.
Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.
This recipe has been a Christmas morning tradition in my family for many years, and we all agree that they're the best blueberry pancakes we've ever had. I really don't see how other folks have ended up with overly dense pancakes from this recipe. Every time I've made them they have been very fluffy. If dropping the blueberries into the pancakes is too much of a hassle for you then I really don't know what to say other than it's just not that hard folks. However, I will concede that the blueberries can leave some mess in your pan. This recipe works best when cooked in a teflon pan or skillet.
This is a great go-to recipe for buttermilk pancakes that I'll make over and over. I made it without the blueberries and instead made Maple-Blueberry syrup to go with these. Mine didn't turn out too doughy at all. They were fluffy and wonderful.
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