Wild Blueberry Buttermilk Pancakes

Start your day off right with these delicious wild blueberry buttermilk pancakes! They are quick, easy and will disappear as fast as you can make them!

I made an exciting discovery a couple of weeks ago.  My most favorite brand of wild blueberries are back in stock at the grocery store!!!!! I think wild blueberries are far superior to regular blueberries.  And what better way to enjoy them than in fluffy buttermilk pancakes!  So start your day off right with a delicious stack of wild blueberry buttermilk pancakes!  These quick and easy pancakes will disappear faster than you can make them!

Wyman’s of Maine wild blueberries are my favorite.  They now come frozen instead of canned.  Yay!!!!

Measure out about 3/4 cup of the wild blueberries and put them in a strainer.  Rinse them well and let them drip over the sink while you mix up the pancake batter.  After you’ve mixed up the batter.  Dump the wild blueberries into a ziploc sandwich size bag with 1/4 cup flour.  Shake them around until the wild blueberries are well coated with the flour.

Dump the floured wild blueberries with any remaining flour in the bag, into the pancake batter.  Fold (don’t stir) them into the pancake batter.

Heat a griddle to a medium heat (I set mine at about 275 degrees).  Pour the wild blueberry pancake batter in circles on your preheated griddle.  I measure the batter out with a 1/4 cup measuring cup. This should give you 8 six inch wide pancakes.  Cook until golden on both sides and serve hot.

Wild Blueberry Buttermilk Pancakes

(1 votes, average: 5.00 out of 5)

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• Author: Mindee's Cooking Obsession
• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Total Time: 17 minutes
• Yield: 8 Six Inch Pancakes
• Category: Breakfast
• Method: Cooking
• Cuisine: American

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Description

Start your day off right with these delicious wild blueberry buttermilk pancakes! They are quick, easy and will disappear as fast as you can make them!

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Ingredients

• 1 1/4 Cups Flour (divided)
• 1/4 Cup Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 1/4 Cups Buttermilk
• 1/4 Cup Vegetable Oil
• 1 Large Egg
• 1 tsp Almond or Vanilla Extract
• 3/4 Cup Wild Blueberries

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Instructions

1. Preheat a griddle to medium heat ( I set mine at about 275 degrees)
2. Measure the wild blueberries and dump them in a strainer.  Rinse them well and allow them to drip while you mix up the pancake batter.
3. In a large mixing bowl, whisk together 1 Cup of the flour, sugar, baking powder and baking soda.
4. Whisk in the buttermilk, oil, egg and extract of your choice just until everything is combined.
5. Dump the remaining 1/4 cup of flour and the drained wild blueberries into a ziploc sandwich bag.  Seal and shake until the wild blueberries are well coated with the flour.
6. Dump the flour coated wild blueberries and any remaining flour in the bag into the pancake batter.  Fold (don’t stir) the wild blueberries into the batter just until combined and well distributed.
7. Scoop batter out by 1/4 cupfulls  onto the preheated griddle.  Cook until golden on both sides.
8. Serve hot.

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