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No wonder these pancakes are famous — they’re perfectly fluffy and even better topped with a dollop of freshly whipped cream and blueberries.
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Mrs. Biederhof’s Blueberry Buttermilk Pancakes
Ingredients
- ¼ cup white sugar
- ½ tsp salt
- 2 cups all-purpose flour
- 2 ¼ tsp baking powder
- ½ tsp baking soda
- 2 large eggs
- 2 cups buttermilk
- ¼ cup melted unsalted butter
- 1 cup fresh blueberries
- And some extra unsalted butter on hand to grease the skillet
Instructions
- In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
- In a separate bowl, beat the eggs with the buttermilk and melted butter.
- Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.
- In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.
- When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.
- Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.
Notes
The real trick to these is in the mixing. If you overmix the batter, your pancakes won’t be moist and delicate.
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