Blueberries are coming into season now in
Louisiana, and these blueberry pancakes are a perfect way to start
your day. These pancakes can also be made year-round with rinsed
and dried frozen blueberries
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tbsps sugar
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- 3 tbsps butter, melted
- ½ tsp vegetable oil
- 1 cup fresh or frozen blueberries
Place buttermilk in a medium mixing bowl. In a separate large mixing
bowl, whisk flour, sugar, baking powder, baking soda and salt until
combined. Whisk egg and melted butter into milk until combined.
Make a well in the center of dry ingredients in bowl. Pour in milk
mixture and whisk very gently until just combined. Do not overmix.
Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes.
Add 1 tsp oil and turn to coat skillet evenly, using a pastry brush
if necessary. Pour ¼ cup batter onto skillet and sprinkle
1 tbsp blueberries over each pancake. Cook pancakes until large
bubbles begin to appear, 1½ to 2 minutes. Using thin, wide
spatula, flip pancakes and cook until golden brown on second side,
1 to 1½ minutes longer. Serve immediately. Repeat with remaining
batter, using remaining vegetable oil only if necessary.