Does anything beat homemade pancakes on a Sunday morning? Nope. These buttermilk pancakes are perfect: Not too sweet and loaded with blueberries in every. single. bite.
INGREDIENTS
195 g plain flour
3/4 tsp. salt
1 1/2 tsp. baking powder
3/4 tsp. bicarbonate of soda
1 tbsp. granulated sugar
540 ml buttermilk
1/2 tsp. vanilla extract
4 tbsp. melted butter, plus more for serving
2 large eggs, beaten
200 g fresh blueberries, plus more for serving
Maple syrup, for serving
METHOD
- In a small bowl, mix flour, salt, baking powder and soda, and sugar together with a fork. In a large mixing bowl, combine buttermilk, vanilla, butter, and eggs until well-mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).
- Heat griddle or large non-stick pan over medium-low heat. Add dab of butter and scoop 80ml of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more. Pancakes should be golden brown. Repeat steps for remaining pancakes.
- Serve with butter, maple syrup, and blueberries.
