Blueberry Buttermilk Pancakes

There are some mornings that feel different.

You wake up slow, sunlight pours in through the kitchen window just right, and the air smells like something good is about to happen.

Maybe it’s a Sunday. Maybe you’re still in your pajamas at 11. Maybe the world outside is buzzing, but your world — right here in this warm, little kitchen — is still.

That’s the kind of morning these Blueberry Buttermilk Pancakes were made for.

Because these aren’t just pancakes.
They’re soft, golden love letters — passed down from flour-covered hands, kissed with vanilla, and freckled with bursts of real blueberries.

They taste like the kind of comfort that only comes from home.

Blueberry Maple Pancakes

Recipe by SnacksCuisine: BreakfastDifficulty: Easy

Servingsservings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Ingredients

• 3/4 cup milk

• 1 cup flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 2 tablespoons melted butter

• 1+ cup fresh blueberries

Directions

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and blueberries.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.