Blueberry buttermilk griddle cakes recipe

Blueberry Buttermilk Griddle Cakes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for blueberry buttermilk griddle cakes is a delightful twist on traditional pancakes. The combination of tangy buttermilk and sweet blueberries creates a fluffy and flavorful breakfast treat. These griddle cakes are easy to make and perfect for a lazy weekend morning. Serve them with maple syrup or a dollop of whipped cream for a truly indulgent experience.

Keywords: blueberry, buttermilk, griddle cakes, pancakes, breakfast.

Blueberry buttermilk griddle cakes recipe details

Blueberry buttermilk griddle cakes recipe, recipe Rating: 4.7
Number of votes:120

Ingredients

2-1/4 cups unbleached, all purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon plus

1 teaspoon sugar

2 Tablespoons butter, melted

2 large eggs

2-1/2 cups buttermilk (shake the buttermilk in the carton/bottle before adding)

Frozen or fresh Blueberries

Powdered Sugar

Instructions:

Mix all ingredients EXCEPT the blueberries, together in a large mixing bowl.

Preheat Griddle. Grease the griddle. Water droplets that dance briefly before disappearing mean the heat is right.

One ladle (slightly less than 1/2 cup) of batter per pancake. Place batter on the griddle, drop blueberries into the pancake. Flip the pancake when they are covered with bubbles. Check the underside to make sure it is nicely browned before flipping. Cook the other side for half as long. If buttermilk is not available, use 2 to 2 1/4 cups of milk instead. Sprinkle with powdered sugar.

Variations involve:adding raspberries, chocolate chips, or just serve plain topped with your favorite sauce or syrup.