Wednesday, August 19, 2015

Brilliant Brunch: Buttermilk Blueberry Pancakes

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Breakfast is my favorite meal of the day.  Give me pretty much any breakfast food and I could enjoy it breakfast, lunch, and dinner.  It's the reason to get up in the morning.  Of course, most mornings, I'm rushing out the door which makes a delicious breakfast difficult.  

John's all about the savory breakfasts.  Corned Beef Hash, Eggs, Breakfast Sandwiches.  I, on the other hand (shocking no one I am sure) are all about the sweets.  French Toast, Cinnamon Rolls, and Waffles with Whipped Cream!  These Buttermilk Blueberry Pancakes fit neatly in the center of both of our likes.  The buttermilk and blueberries keep the pancakes from being overly sweet, even if you drench them with maple syrup.  And, they are light and fluffy.  

Despite the fact that I hate making pancakes because well, they take SO long, we have had these a few times this summer.  They are just that good.  And, the perfect way to start the morning!  I like to make 4 servings and save the rest in a sealed plastic bag in the fridge.  That's how my mom would make them.  Take them out, microwave them for a few minutes (or put them on the griddle) and the pancakes are ready to eat!  What a treat for a weekday morning!
Buttermilk Blueberry Pancakes (adapted from Martha Stewart)
Serves:  4
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
2 eggs
3 cups buttermilk
4 tablespoons melted butter
1 cup blueberries

Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.  Add eggs, buttermilk, 4 tablespoons butter.  Whisk until just combined being careful not to overmix.  Stir in blueberries.

Heat a large heavy-bottomed skillet to 375 degrees (over medium-high heat).  Spray pan with cooking spray.  Pour about 3 tablespoons of batter in the pan (I can carefully fit 3 pancakes in my large skillet).  Before pouring the next pancake, leave 1-2 inches of room as they spread.

Pancakes will bubble on the top and look dry on the edges, about 2-3 minutes.  Flip and cook the other side an additional 1-2 minutes.  Repeat with all batter; if you notice the pancakes starting to stick, respray with additional cooking spray.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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