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These fluffy buttermilk pancakes are simple to make and are a satisfying breakfast. Light, delicious, and topped with fresh blueberries for a burst of sweetness then drizzled with maple syrup.
Prep Time: 15 Min
▢ all-purpose flour ▢ baking powder ▢ baking soda ▢ granulated sugar ▢ buttermilk ▢ egg ▢ vanilla extract ▢ blueberries ▢ maple syrup
Cook Time: 10 Min
Key Ingredients
Servings: 18 Pancakes
Whisk together flour, baking powder, baking soda, salt, and sugar then whisk in the buttermilk, eggs, and vanilla extract until combined. Rest the pancake batter for 10 minutes.
1
Pour about 1 tablespoon of batter into a prepared skillet leaving about an inch between each pancake then sprinkle with a few blueberries.
2
When small bubbles appear on the surface and a few have burst flip the pancakes. Brown the other side then transfer to a baking sheet and keep them warm in an oven that has been preheated to 200°F. Repeat with the remaining batter.
3
Serve pancakes warm with additional blueberries, butter, and maple syrup.
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