The secret to delicious diner-style pancakes: malted milk powder

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By alie

Greetings homies, it’s ya girl bringing you a recipe that’s sure to have you feeling like a queen or king in da kitchen. These buttermilk blueberry pancakes are the perfect breakfast treat for you and your fam.

Buttermilk Blueberry Pancakes Recipe

Buttermilk Blueberry Pancakes

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 cup fresh or frozen blueberries

Instructions:

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  2. In a separate bowl, whisk together buttermilk, eggs and melted butter.
  3. Pour wet ingredients into flour mixture and whisk until just combined.
  4. Fold in blueberries.
  5. Heat a griddle or skillet over medium-low heat.
  6. Grease with cooking spray or butter.
  7. Ladle 1/4 cup batter for each pancake onto griddle or skillet.
  8. Cook until edges are set and bubbles appear on surface, about 2-3 minutes.
  9. Flip pancake and cook until golden brown, about 2-3 minutes more.
  10. Repeat with remaining batter, greasing griddle or skillet as necessary.
  11. Serve with butter and maple syrup.

Buttermilk Blueberry Pancakes

Tips for Perfect Pancakes:

Want to step up your pancake game? Here are some tips.

  • Use room temperature ingredients to ensure even mixing and to prevent tough pancakes.
  • Fold in blueberries gently to avoid breaking them.
  • Let batter rest for 10 minutes before cooking. This allows the leavening agents to work their magic and helps the pancakes rise.
  • Don’t press down on pancakes while they’re cooking. This prevents them from rising fully.
  • Keep cooked pancakes warm in a 200 degree F oven until ready to serve.
See also  Fluffy pancakes dough

Dat’s all for now, friends. Enjoy your delicious, fluffy buttermilk blueberry pancakes!

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