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 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! 🙂 Hopefully you will find the time soon to 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! 😉
Blueberry Buttermilk Pancakes
- 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
- 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.
- 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.
- 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.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Source: adapted from Martha Stewart Living, January 2001