- In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another large bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently stir in blueberries.
- For each pancake, pour a scant 1/3 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with syrup.
From the Test Kitchen
To make 4 cups sour milk, place 1/4 cup lemon juice or vinegar in a glass measuring cup. Add enough milk to make 4 cups total liquid; stir. Let stand for 5 minutes before using.
If you like, replace the blueberries with one of the following dried fruit options: chopped dried apples, raisins, dates, cranberries, cherries, or mixed fruit.
Nutrition Facts (Blueberry Pancakes)
- Per serving:
- 141 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 23 mg chol. ,
- 228 mg sodium ,
- 20 g carb. ,
- 1 g fiber ,
- 4 g pro.