Blueberry Buttermilk Pancakes Recipe

Blueberry Buttermilk Pancakes made with Halladay's Buttermilk Pancake Mix are a delightful breakfast treat that combines the light, fluffy texture of buttermilk pancakes with the juicy burst of fresh blueberries. The batter, enriched with the tangy flavor of buttermilk, is gently folded with plump, ripe blueberries, creating a perfect balance of sweetness and tartness in every bite. When cooked on a hot griddle, the pancakes develop a golden-brown exterior while remaining tender and airy inside. These pancakes are best served warm, with a pat of butter melting on top and a generous drizzle of maple syrup, making for a comforting and delicious start to the day. Whether enjoyed as a special weekend breakfast or a weekday treat, Blueberry Buttermilk Pancakes with Halladay's mix are sure to become a family favorite.

Blueberry Buttermilk Pancakes Recipe

Ingredients:

• 2 cups Halladay's Buttermilk Pancake Mix
• 1 1/2 cups water
• 1 egg
• 2 tbsp melted butter or oil
• 1 cup fresh or frozen blueberries

Instructions:

1. In a mixing bowl, combine Halladay's Buttermilk Pancake Mix, water, egg, and melted butter or oil.
2. Gently fold in the blueberries.
3. Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
4. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and cook for an additional 1-2 minutes until golden brown.
7. Serve warm with butter, syrup, and additional blueberries.