Fluffy Blueberry-Buttermilk Pancakes

Light, fluffy blueberry-buttermilk pancakes with a hint of orange zest––perfect for a bright and delicious breakfast.

Total Time:

Yield:

14 pancakes

2½ cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 large eggs, beaten

2 cups lowfat buttermilk

¼ cup fat-free skim milk

¼ cup salted butter, melted and cooled

2 tablespoons orange zest, plus additional for garnish

1 teaspoon vanilla extract

2 cups blueberries, plus additional for garnish

Canola oil, for greasing griddle

Salted butter, softened; for serving

Pure maple or blueberry syrup, for serving

Powdered sugar, for serving

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In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda.
In a medium bowl, whisk together eggs, buttermilk, skim milk, melted butter, orange zest and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in 2 cups blueberries.
For each pancake, use a 1⁄3-cup measuring cup to scoop and transfer batter to hot griddle. Spread batter into a 4-inch round. Cook for 1 to 2 minutes or until bottoms are golden brown. Turn pancakes over and cook for 1 to 2 minutes more until bottoms are golden brown.
To serve, stack pancakes and garnish with additional blueberries and orange zest, if desired. Serve warm with additional butter, syrup and/or powdered sugar.
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To keep pancakes warm: Place pancakes on a wire rack in a rimmed baking pan and keep warm in a 200°F oven while cooking remaining pancakes.

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