Description
Irresistible Blueberry Buttermilk Pancakes elevate breakfast with their cloud-like texture and juicy berry pockets. Served warm with maple syrup, these golden discs promise a delightful morning indulgence you cannot resist.
Ingredients
Scale
Blueberries and Flour:
- 1 1/2 cups fresh blueberries
- 3 cups self-rising flour
Liquid Ingredients:
- 2 1/2 cups buttermilk
- 2 eggs, lightly beaten
- 1 tablespoon canola oil
Instructions
- Gather all dry and wet ingredients in a spacious mixing bowl. Combine self-rising flour, buttermilk, eggs, and canola oil with minimal stirring. Embrace a slightly lumpy texture, avoiding over-mixing to ensure tender pancakes.
- Gently fold blueberries into the batter, preserving their delicate structure. Reserve a few berries for strategic topping to enhance visual appeal and burst of fruity flavor.
- Heat oven to 425F (220C). Prepare a 9×13-inch baking dish by thoroughly coating with non-stick cooking spray to prevent sticking and ensure easy release.
- Distribute batter evenly across the prepared dish, creating a smooth surface. Strategically scatter reserved blueberries across the top for aesthetic and flavor enhancement.
- Bake for 25-32 minutes until pancakes rise substantially and develop a golden-brown surface. The texture should be puffy and light, indicating perfect doneness.
- Remove from oven and allow pancakes to rest briefly, allowing the structure to settle. Serve warm with preferred accompaniments like maple syrup or cinnamon drizzle, showcasing the harmonious blend of fluffy texture and juicy blueberry pockets.
Notes
- Swap self-rising flour with whole wheat or gluten-free flour blends for alternative dietary needs.
- Coat fresh blueberries in a light dusting of flour before adding to batter to prevent sinking and maintain even distribution.
- Use room temperature buttermilk and eggs to ensure smooth batter consistency and even baking.
- Check oven calibration with an independent thermometer to guarantee accurate baking temperature for consistently perfect pancakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg