Blueberry Buttermilk Pancakes

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Maple syrup, pure

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 3/4 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 1/4 cups Buttermilk

Found on pasadenadaisy.com

Description

Ingredients

• 1 1/3 cups all purpose flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
• 2 cups fresh blueberries
• Pure maple syrup

Directions

• Preheat oven to 250℉. Place baking sheet in oven. Whisk first 4 ingredients in a large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries. Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve with maple syrup.