“This recipe taken from Taste of Home - Garden Fresh Recipes featuring the season's most popular fruits and vegetables - Autumn 1997. They are the weekend pancake often prepared by the children. They are truly light as a feather and full of flavor.”
READY IN:
20mins
SERVES:
12-14
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix buttermilk, eggs and oil.
  2. Add flour, sugar,baking soda, salt and baking powder.
  3. Stir until blended, but a few lumps remain.
  4. Stir in blueberries.
  5. Pour by 1/4 cupfuls onto a hot greased griddle.
  6. Cook til bubbles form then flip and cook til browned on other side.
  7. Serve with butter and syrup if desired.

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