“Elise, I have the perfect recipe for your website!” my young friend Audrey (age 10) exclaimed recently. “Blueberry buttermilk pancakes!”. Audrey loves making these blueberry pancakes for her family. Easy, fluffy, totally addictive, and by the way, the blueberries are hidden underneath each pancake. Audrey likes to add them individually once the pancakes are poured out on the griddle.
Blueberry Buttermilk Pancakes Recipe
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 Tbsp sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup milk
- 3 Tbsp warm melted butter
- 1 cup blueberries
- Butter or vegetable oil
1 Whisk together the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, then whisk in the milk, and buttermilk. Pour the wet ingredients into the dry ingredients and combine, using a wooden spoon. Mix only until the batter just comes together. Stir in the melted butter. Do not over-mix! The mixture should be a little lumpy. Lumpy is good. Lumpy batter means fluffy pancakes. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding).
2 Heat a flat cast iron surface—griddle or large pan—to medium heat. Oil the pan with either a little butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size (a quarter-cup measure works well for this), anywhere from 4 to 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat metal spatula to flip them over. After a minute, peek under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don't stick.
Serve immediately. Serve with butter and maple syrup.
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