Blueberry Buttermilk Pancakes

[Shoshanna]

BLUEBERRY BUTTERMILK PANCAKES

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 12




Blueberry Buttermilk Pancakes served with a delicious blueberry sauce, perfect Sunday morning breakfast. Can you think of anything better? I'm talking extra fluffy blueberry pancakes with a homemade blueberry sauce, all from scratch but so easy! And so good!

EQUIPMENT

12-inch Cast Iron Skillet

INGREDIENTS

Blueberry Sauce

2 cups blueberries

3 tbsp brown sugar

1 tsp lemon juice

1 tsp vanilla extract

Pancakes

2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 tbsp sugar

2 large eggs

1/2 cup buttermilk

1 cup milk

3 tbsp butter unsalted and melted

1 cup blueberries

1 tbsp butter for frying pancakes


INSTRUCTIONS

Form the sauce: To make the blueberry sauce, heat a sauce pan over medium heat. Add the blueberries to the hot sauce pan and add remaining ingredients. Cook for about 5 minutes until sauce thickens.


Combine the wet and dry: In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.


Cook the pancakes: Heat a large pan to medium high heat. Oil the pan with either butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size. When air bubbles start to bubble up to the surface at the center of the pancakes use a flat spatula to flip them over, usually about 2 minutes for the first side and about minute for the second side.


Serve: To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.     


Recipe Notes:

Recipe will yield about 12 pancakes, depending on how big you make them.


You can store these in an airtight container for up to 2 days in the fridge, be warned the pancakes will get soggy after sitting around for too long.


To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.


Store the sauce in an airtight mason jar and it will keep in your fridge for up to a week - if you don't gobble it down by then!


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