What’s better? Blueberry pancakes! And in honor of National Blueberry Pancake Day (yes…these delectable delights have their own special day), I’m posting my family’s favorite Saturday morning breakfast. What I love most about adding blueberries to my pancakes is the fact that these immunity-boosting berries are loaded with antioxidants including vitamins A, C and E, zinc and iron.
Berry Good Blueberry Buttermilk Pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups Hiland Dairy Buttermilk
- 1/4 cup Hiland Dairy Unsalted Butter, melted
- Extra Hiland Dairy Butter for frying
- 1 cup blueberries, fresh or frozen (thaw if using frozen)
- Maple syrup
First, sift together the flour, sugar, baking powder, baking soda and salt in a large bowl. Next, beat the eggs with the buttermilk and melted butter.
Combine the dry ingredients and the wet ingredients into a lumpy batter. Tip: Be careful not to over mix the batter. It will make the pancakes flat and heavy.
Finally, heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet for each pancake and sprinkle the top with some of the blueberries. Cook for 2-3 minutes on each side.
Serve warm, topped with additional blueberries and maple syrup.
Don’t forget to add a glass of Hiland Dairy Milk for added protein!
~The Dairy Diva