Buttermilk Blueberry Pancakes.Waffle batter might be made forward and refrigerated for later use. Retailer in an hermetic container in the fridge for up to 5 days. Before utilizing, stir nicely. Some discoloration and graying can occur. Stirring will trigger this discoloration to go away.

You can cook Buttermilk Blueberry Pancakes using 11 ingredients and 2 steps. Here is how you cook it.

Ingredients of Buttermilk Blueberry Pancakes

Prepare 3/4 cup of buttermilk.
Prepare 3/4 cup of all purpose flour.
You need 1/4 cup of whole wheat flour.
Prepare 2 tbsp. of granulated sugar.
You need 1 tsp. of baking powder.
It's 1/2 tsp. of baking soda.
Prepare 1/8 tsp. of salt.
Prepare 1 of large egg.
You need 2 tbsp. of melted butter.
You need 3/4 cup of blueberries.
You need of butter as needed for the griddle/pan.

Buttermilk Blueberry Pancakes instructions

Whisk together the flours, sugar, baking soda and salt in a large bowl until combined. Add the buttermilk, egg and melted butter and mix until just combined. Then fold in the blueberries. Place this mixture aside while you get either a griddle or a nonstick pan/skillet heating over medium heat..
Let a small pat of butter melt on the griddle, then spread about 1/3 cup of batter onto it. Cook until you start to see little bubbles on top and the edges begin to firm up. Then slip and cook for another couple of minutes until the opposite side is golden brown too. Repeat with the remaining batter and that's it!.

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