Blueberry Pancakes

January is proving to be my new favorite month as our weekends have been full of relaxing, lazy mornings sleeping in, reading books under the warm covers, and savory breakfasts like these homemade blueberry pancakes.


2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoons butter, melted and slightly cooled
1 cup frozen or fresh blueberries
1-2 teaspoons vegetable oil


1.  In a medium bowl, combine flour, sugar, salt, baking powder, and baking soda using a whisk.

2.  In a 4 cup measuring cup, combine buttermilk, sour cream, eggs, and butter; whisk together.

3.  Make a well in the center of the dry ingredients and pour in the wet ingredients;  stir gently.  Allow the batter to sit for about 10 minutes before you start cooking (the batter will be a bit lumpy).

4.  Preheat a griddle (what I used) or prepare a 10″ or 12″ nonstick skillet with 1 tsp of oil over medium heat.

5.  Using a 1/4 cup measuring cup scoop batter and pour onto your hot griddle.  Immediately top the pancake batter with blueberries (how many is completely up to you).

6.  Flip the pancakes when the edges start to bubble and the bottom is golden brown; continue to cook the second side the same way.  Enjoy!

**Recipe Source:  What’s Cookin, Chicago?**


5 thoughts on “Blueberry Pancakes

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