Blueberry Buttermilk Pancakes
These Blueberry Buttermilk Pancakes are the perfect start to the weekend!
Servings: 4 people
Ingredients
- 1 ⅓ cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 ¼ cup buttermilk
- 2 eggs whisked
- 2 tablespoons agave (or honey)
- 6 ounces blueberries (almost 1 cup)
- good quality maple syrup for serving
Instructions
- Whisk the flour, baking soda and salt in a bowl.
- In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
- Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
- Heat a large pan or griddle on medium heat and grease with butter. Pour about ¼ cup of the pancake mixture onto the griddle and top with 3-4 blueberries. Cook for 2-3 minutes on each side. Remove and transfer to a clean plate and repeat with the remaining batter.
- Serve with maple syrup.
Notes
Making ahead? Freeze in a single layer on parchment paper, then you can store in a bag without them sticking together.
Nutrition
Calories: 338kcal | Carbohydrates: 50g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 212mg | Fiber: 2g | Sugar: 15g | Vitamin A: 441IU | Vitamin C: 6mg | Calcium: 256mg | Iron: 3mg