Blueberry Buttermilk Pancakes

I love making breakfast over the weekend. I actually have time in the morning to make something. In the rush of the weekday morning I usually just have a bowl of cereal or oatmeal. But the weekend, oh how I love the weekend, I can leisurely make waffles, french toast, omelets, quiches, or pancakes and not feel rushed. Like I have mentioned ย in a few of my other breakfast food posts, I love breakfast! I especially love pancakes! I am so addicted to these little fluffy thin cakes I have to go to the Original Pancake House in Chicago and the Pancake Pantry in the Smokey Mountains every time we visit. You know that you are addicted if you will get up extra early on vacation to stand in line at one of these places. I have very fond memories of having pancakes almost every Saturday morning growing up. I remember for one Valentines Day my dad made heart-shaped red pancakes for us out of them rim of an old coffee can that he had molded into the shape of a heart. I was so excited! ๐Ÿ™‚ Hopefully you will find the time soon toย slow down, take it easy, and recharge from the busy work week with these amazing blueberry buttermilk pancakes. But be careful…these fluffy buttermilk pancakes bursting with plump blueberries are highly addictive! You have been warned! ๐Ÿ˜‰

Blueberry Buttermilk Pancakes

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Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
  • 1 cup blueberries, divided between nine pancakes

Directions:

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Do not over-mix.
  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is ready to use. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle.
  3. Using a 1/2 cup measuring cup, pour batter, onto griddle 2 inches away from one other. Sprinkle blueberries over the pools of batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Source: adapted from Martha Stewart Living, Januaryย 2001

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This entry was posted in Breads & Muffins, Fruit and tagged , , , . Bookmark the permalink.

12 Responses to Blueberry Buttermilk Pancakes

  1. megan says:

    oooh i love pancakes! Tied with waffles for my favorite weekend breakfast – although we have them for dinner more often than I’d like to admit. ๐Ÿ™‚ Yours look great!

  2. Shanon says:

    Woohoo! Congrats on the Top 9! They look great! ๐Ÿ™‚

  3. They look fabulous, I bet they taste as good as they look.

  4. nesrine says:

    lOOKS GREAT…..WAY TO GO:))

  5. Angie says:

    I make these pancakes every other weekend for me kids and they are fantastic!! They are so easy to make and there are so many leftover that I freeze them so they can have their favorite breakfast throughout the week. They look just like the photograph too! Thank you for a great go-to breakfast for my kids!!!

    • Christina says:

      Yea!! I am so glad that you enjoy these! I will have to try freezing a few the next time I make them…it sounds fantastic to have pancakes on a busy weekday morning! ๐Ÿ™‚

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