BLUEBERRY BUTTERMILK PANCAKES
Provided by Elizabeth Horton de Meza
Categories Berry Dairy Fruit Breakfast Brunch Vegetarian Quick & Easy Mother's Day Father's Day New Year's Day Blueberry Summer Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.
- Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.
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