Looking for The Very Best Blueberry Pancakes Recipe? You have to try these blueberry buttermilk pancakes. The griddle is hot and the pancakes are fluffy! Let's get ready to celebrate National Blueberry Pancake Day!
Ingredients
1tablespoonlemon juice from 1 lemon
2cupswhole milk
2cupsunbleached all-purpose flour, 10 ounces
2tablespoonsgranulated sugar
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoontable salt
1large egg
3tablespoonsunsalted butter, melted and cooled slightly
2teaspoonsvegetable oil
1cupfresh blueberries or frozen blueberries, rinsed and dried
Instructions
Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven.
In a large measuring cup, whisk together lemon juice and milk; set aside to thicken while preparing other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.) In medium bowl whisk flour, sugar, baking powder, baking soda, and salt to combine.
Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve pancakes immediately or transfer to prepared wire rack in preheated oven. Repeat with remaining batter, using remaining oil as needed.
Notes
When fresh blueberries are not in season, frozen blueberries are a good substitute. To make sure that the frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.Source:Cook's Illustrated, July 2003