Ingredients
Scale
- 2 Cups All-purpose Flour
- 2 Tablespoons Sugar
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 ¼ teaspoons Sea Salt
- 2 Cups Buttermilk
- 2 Large Eggs, cracked and slightly beaten
- 3 Tablespoons Butter, melted
- Handful of fresh blueberries
Instructions
- Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl. Make a well in the center and pour the buttermilk and eggs into it. Add the melted butter and slowly whisk everything together until all ingredients are incorporated.
- Heat a griddle or skillet over low heat for a few minutes. Spray with cooking spray or a little oil and turn the heat up to medium high. Ladle 1/4 – 1/3 cup batter into the skillet and cook the pancakes until little bubbles form on the surface and the edges look slightly cooked. Flip and cook the other side until done.
- NOTE: The blueberries can be added either directly to the batter and stirred in or placed directly onto the pancakes as they are cooking on the griddle.
Nutrition
- Serving Size: 6 large or 10-12 small