Buttermilk Pancakes with Fresh Berries

By Foodiewife

Forget boxed pancake mixes! Homemade isn't difficult to make, and I think they are fluffier and better. If you don't have buttermilk, substitute with 1 cup milk and 1 tablespoon lemon juice or white vinegar. Allow it to sit for a few minutes. If you do purchase buttermilk and have extra, freeze it in 1 cup containers or in Ziplock bags.

Ingredients

• Serving suggestions:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup berries, your choice, fresh or frozen (we prefer blueberries or olallieberries)
• Whipped cream and maple syrup

Preparation

Step 1

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter.

Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook's Note: Over mixed batter will result in flat, heavy pancakes.