Ingredients

The following ingredients have 6 Servings
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (, see Note )
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 2 cups buttermilk (, well-shaken )
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter (, melted )
  • 1 pint fresh or frozen blueberries

Instruction

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Gently fold in the blueberries.
  • Preheat a skillet over medium heat and grease with butter or oil. Pour ¼-½ cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
  • Serve immediately or keep warm in a 200°F oven until ready to serve.
  • Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.