Description
The best blueberry pancakes are made with wild blueberries! Wild blueberries have better health benefits than regular blueberries by far too! These fluffy pancakes are quick, easy and perfect for brunch or breakfast any day!
Ingredients
Units
Scale
- 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 Olive Oil
- 1 Large Egg
- 1 tsp Almond or Vanilla Extract
- 3/4 cup Wild Blueberries
Instructions
- Preheat a griddle to medium heat ( I set mine at about 275 degrees)
- 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.
- In a large mixing bowl, whisk together 1 Cup of the flour, sugar, baking powder and baking soda.
- Whisk in the buttermilk, olive oil, egg and extract of your choice just until everything is combined.
- 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.
- 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.
- Scoop batter out by 1/4 cupfulls onto the preheated griddle. Cook until golden on both sides.
- Serve hot.
Notes
- Buttermilk substitute - 1 cup regular milk + 1 TBS of lemon juice OR white vinegar. Whisk well and let stand for 5 minutes before using. Plain yogurt can be used in place of buttermilk as well.
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