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BLUEBERRY CINNAMON BUTTERMILK PANCAKES

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 12 pancakes
INGREDIENTS
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 1/2 cups buttermilk
  • 3 large eggs beaten
  • 1/3 cup butter melted
  • 1 teaspoon pure vanilla extract
  • 1 12 ounce package frozen blueberries thawed, drained
DIRECTIONS

In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.

In medium bowl, combine buttermilk, eggs, butter and vanilla. Whisk until well combined.

Pour buttermilk mixture over flour mixture. Whisk until just combined. Let stand 10 minutes.

Heat a large skillet over medium heat. When hot, pour ½ cup batter onto skillet, repeating to fill skillet. Top each pancake with blueberries.

Cook until bubbles appear on the surface and golden brown underneath (about 2 minutes). Flip and continue cooking until golden brown and cooked through (about 2 minutes).

Remove from skillet and keep warm; repeat with remaining batter and blueberries.