On the weekends, my mom would cook up a nice, sit-down breakfast. I still remember the peaceful, safe feeling of waking up late to the aroma of bacon, pancakes, and coffee (my mom’s, not mine) wafting down the hallway. She would make a bunch of pancakes and then keep them heated in the oven on this large, brown plate decorated with yellow flowers. Today, the tradition of Sunday pancakes is still going strong. Making Sunday pancakes is Jeff’s job, one that he took up when our girls were young and I needed an extra break from “mommy-ing.” I love waking up to the smell of bacon, Blueberry Buttermilk Pancakes, and coffee (this time around, the coffee is definitely mine).
Basic Ingredients
- Blueberries
- Buttermilk
- Pancake batter
This Blueberry Buttermilk Pancakes recipe is based on my husband adding his own touch to the tradition…blueberries and buttermilk. If using blueberries (fresh or frozen), don’t put them in the batter. Place them on the pancake right after you’ve poured the batter. This keeps the batter from turning grey and keeps your pancakes light, fluffy, and golden brown.
I’m a purist…just butter and real maple syrup are the only things to add to enjoy these light, fluffy pancakes.
My mom would make regular pancakes, very thin, and topped with an egg.
In a different city, in a different household, Vicki is waking up to bacon, pancakes, and coffee, too. She is not the chief pancake-maker…her husband is, which give her extra time to relax before waking up to take care of her young son and daughter.
The more things change, the more they stay the same.
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Blueberry Buttermilk Pancakes
Equipment
- 10" skillet
Ingredients
- 2 cup all-purpose, unbleached wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons granulated, white sugar
- 1 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 3 cups fresh blueberries
Instructions
- In a large bowl mix the dry ingredients: flour, baking soda, baking powder, salt, and sugar. Set aside.
- In a medium bowl mix buttermilk, eggs, and butter.
- Slowly add wet ingredients to dry, mixing together. Gently fold in the blueberries.
- Heat up a skillet and lightly grease with butter or spray oil.
- Using a measuring cup or ladle, pour about a 1/4 cup of batter onto the hot griddle.
- Watch until edges are brown and the center is mostly dry. Flip. The color should be light tan to golden as per preference.
- Cook for an additional minute or so, checking underneath the pancake for color.
- If cooking for a lot of people and you want to serve at once, set pancakes on a flat baking sheet in a warmed up oven (200 degrees Fahrenheit), otherwise, serve fresh off the griddle.
Notes
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