These buttermilk pancakes are a delicious homemade alternative to boxed pancake mixes or frozen pancakes. They are a favorite breakfast for kids and adults alike, especially when served with a sweet homemade blueberry sauce. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
In a mixing bowl, combine the buttermilk, milk, sugar, eggs, oil, and vanilla with a hand blender or mixer.
- Step 2
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3
Gradually add the dry ingredients to the buttermilk mixture and mix just until combined.
- Step 4
Let the pancake batter rest while you prepare the blueberry sauce.
- Step 5
In a small saucepan over medium-low heat, cook the blueberries with the sugar until the sugar dissolves and the berries begin to release their juices.
- Step 6
In a cup or small bowl, whisk together the orange juice, key lime juice, key lime zest, and cornstarch until smooth.
- Step 7
Pour the orange-juice mixture into the blueberries and cook for 1 to 2 minutes, stirring, until the sauce thickens slightly. Remove from the heat and let cool slightly.
- Step 8
Heat a nonstick skillet or griddle over medium heat.
- Step 9
Cook the pancakes in batches until bubbles form on the surface and the edges begin to set, then flip and cook the second side until golden and cooked through.
- Step 10
Arrange the pancakes on serving plates and spoon the warm blueberry sauce over the top.
- Step 11
Top with whipped cream if desired and serve.
- Calories:430 kcal22%
- Protein:11 g22%
- Carbohydrates:71 g27%
- Sugar:37 g41%
- Salt:0.9 g15%
- Energy:1,800 kJ22%
- Fat:12 g17%
