Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Breads & Breakfasts • A family favorite

2020 Cookbook

Best Blueberry Buttermilk Pancakes

Recipe by Meri Brown

Heat
375°F/175°F
Time
1 min
Makes
9 six inch pancakes

Best Blueberry Buttermilk Pancakes, preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • 2 cups all purpose flour
  • 2 large eggs, lightly beaten
  • 2 teaspoons baking powder
  • 3 cups buttermilk
  • 1 teaspoon baking soda
  • 4 tablespoons unsalted butter, melted,
  • ½ teaspoon salt plus ½ teaspoon for griddle
  • 3 tablespoons sugar
  • 1 cup fresh blueberries

02

Method

  1. 01

    Instructions: makes 9 six inch pancakes

  2. 02

    Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda,

  3. 03

    salt and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter.

  4. 04

    Whisk to combine. Batter should have small to medium lumps. Fold in blueberries.

  5. 05

    Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If

  6. 06

    water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

  7. 07

    Pour pancake batter in ½ cup pools. When pancakes have bubbles on top and

  8. 08

    are slightly dry around the edges, about 2 ½ minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter.