Berry Good Blueberry Buttermilk Pancakes
Mmmm…pancakes!
What’s better? Blueberry pancakes! And in honor of National Blueberry Pancake Day (yes…these delectable delights have their own special day), I’m posting my family’s favorite Saturday morning breakfast. What I love most about adding blueberries to my pancakes is the fact that these immunity-boosting berries are loaded with antioxidants including vitamins A, C and E, zinc and iron.
Berry Good Blueberry Buttermilk Pancakes
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups Hiland Dairy Buttermilk
- 1/4 cup Hiland Dairy Unsalted Butter, melted
- Extra Hiland Dairy Butter for frying
- 1 cup blueberries, fresh or frozen (thaw if using frozen)
- Maple syrup
Directions:
First, sift together the flour, sugar, baking powder, baking soda and salt in a large bowl. Next, beat the eggs with the buttermilk and melted butter.
Combine the dry ingredients and the wet ingredients into a lumpy batter. Tip: Be careful not to over mix the batter. It will make the pancakes flat and heavy.
Finally, heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet for each pancake and sprinkle the top with some of the blueberries. Cook for 2-3 minutes on each side.
Serve warm, topped with additional blueberries and maple syrup.
Diva’s Tip:
Don’t forget to add a glass of Hiland Dairy Milk for added protein!
~The Dairy Diva
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