Easy Buttermilk Pancakes with Blueberries

I recently read a quick tip to have powdered buttermilk in your pantry. Well I rarely use buttermilk unless I am baking a cake and you end up wasting the rest of the carton. Sometimes I have made sour milk simply by adding vinegar or lemon juice to regular milk. This is even a better solution. Buttermilk Pancakes You do have to refrigerate it after opening.

I bought it at the grocery store with no recipe in mind but just curious what this product was as I never noticed it before.

One morning we were out of pancake mix and looked for a recipe in my “Better Homes and Garden” cookbook. It was listed at a “fast” recipe.

Well the kids declared these the best pancakes that they had. By just adding water to the powder it replaces the amount of buttermilk in your recipe. They did not even notice I replaced half of the flour for King Arthur’s white whole wheat flour. If you worry about convenience of pancake mix, why not make an extra batch of the dry ingredients and store them in the fridge for later use!!

 

Also I like to make a double batch of pancakes and then freeze them for a quick weekday breakfast. Simply cool them off on a wire rack, (this keeps them from getting soggy) and place between wax paper in a freezer bag. You can then take out as many as you need and pop them in the microwave or even toaster.

Recipe:  Blueberry Buttermilk Pancakes

  • 1  cups all-purpose flour
  • 1 tablespoons granulated sugar
  • 1  teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon ground cinnamon
  • 1  egg, slightly beaten
  • 1  cups buttermilk or sour milk (
  • 2  tablespoons cooking oil
  •  1 cup fresh or frozen blueberries
  •   Desired syrup (optional)

directions

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.
2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

 

Find Us On Social Media

Don’t Miss a Post: Get our Newsletter Today!