Blueberry Buttermilk Pancakes
Perfect for those lazy weekend mornings or brunch!
Ingredients
- 1 1/2 cup whole milk
- 4 tbsp white vinegar
- 2 cups all-purpose flour
- 4 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 4 tbsp melted butter + 1/2 tbsp unmelted
- 2 cups blueberries
- 1/2 tbsp butter, for the pan
Instructions
Blueberry Buttermilk Pancakes
- Mix the milk and vinegar and let it sit for 1-2 minutes (this is the "buttermilk").
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk the egg, milk, and butter into the dry ingredients until combined.
- Heat a nonstick pan over medium heat add 1/2 tbsp of butter.
- Pour about 1/3 cup of batter into the hot skillet and spread it (this will be pretty thick). Arrange blueberries on top of the pancake. Cook until you see little bubbles on top and the edges start to get firm. Flip and cook for another 1-2 minutes until the pancakes have risen, are fluffy, and cooked through.
Nutrition
Serving: 3pancakesCalories: 520kcalCarbohydrates: 76gProtein: 13gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 125mgSodium: 1252mgPotassium: 280mgFiber: 3gSugar: 24gVitamin A: 701IUVitamin C: 7mgCalcium: 252mgIron: 4mg
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