Amazing Fluffy Buttermilk Pancakes Recipe with Blueberries
Here is an amazing fluffy buttermilk pancakes recipe that is so easy to make and very versatile. These are perfect for Fat Tuesday Pancakes. You can add blueberries, chocolate chips, or whatever flavors you like to the batter. I serve the pancakes plain with blueberries on the side drizzled with pure maple syrup.
I love these pancakes because they are moist and flavorful, but not too sweet. I like my pancakes to have just enough sweetness that is enhanced by maple syrup and fresh fruit but doesn’t taste like cake. I like to make a batch of these delicious buttermilk pancakes and store the leftovers (if there are any) in the refrigerator. The next day I pop them in the toaster oven and lightly toast them to warm them.
When I don’t have buttermilk, I use 2 cups of whole milk mixed with a teaspoon of lemon juice and let sit for 5 minutes to duplicate the buttermilk taste. The pancake batter is thinner and the pancakes are not quite as fluffy as when buttermilk is used but they are just as delicious.
Here is the recipe:
How to Make Buttermilk Pancakes
Step 1: Whisk Dry ingredients together in a large bowl.
Step 2: Mix buttermilk and egg together in a separate bowl.
Step 3: Pour the buttermilk mixture into the flour mixture and mix gently. Do not over mix. Over mixing the pancakes makes them less fluffy.
Step 4: Heat a griddle or nonstick skillet over medium heat. Melt a small amount of butter in the pan and scoop batter into the griddle with a cookie scoop.
Step 5: Cook until you see bubbles on top of the pancakes then flip over.
Step 7: Serve warm with blueberries and pure maple syrup.