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Blueberry Buttermilk Pancakes from The Cookworks is for Breakfast.

Blueberry Buttermilk Pancakes from The Cookworks takes 10 minutes to prepare.

Blueberry Buttermilk Pancakes from The Cookworks takes several minutes to cook.

Blueberry Buttermilk Pancakes from The Cookworks makes 18 servings.

The ingredients for Blueberry Buttermilk Pancakes from The Cookworks are:

2 cups all-purpose flour
1/4 c sugar
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2 cups buttermilk
1/4 c melted unsalted butter, plus some for frying
1/2 tsp vanilla
1 cup blueberries, fresh or frozen

Serving suggestions: whipped cream and syrup or yogurt with fruit

Here is how you make Blueberry Buttermilk Pancakes from The Cookworks:

In a large bowl sift together the dry ingredients. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. (Over mixing will result in flat, heavy pancakes.) Heat some more butter in a skillet over medium heat. Spoon a quarter cup of batter into the skillet and sprinkle the top with some blueberries. Cook till bubbles appear, then flip over. Serving Size:?1 pancake when 18 pancakes are made 1/4 cup batter each

The nutritional information for Blueberry Buttermilk Pancakes from The Cookworks is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 107.9

• Total Fat: 3.5 g
• Cholesterol: 28.7 mg
• Sodium: 198.3 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 0.6 g
• Protein: 3.1 g