No ImageBlueberry Buttermilk Pancakes

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  1. Trish

    Love it. I use this recipe all the time. They brown nicely and my family raves about them.


  2. Andrea

    These turned out fine; I didn’t have any trouble with the batter or cooking as some did. I was short on old-fashioned oats so subbed 2/3 cup of instant oats (+ 1/3 cup extra to compensate for the batter potentially being too thin). I think the ingredients really matter here; mine lacked flavor because the buttermilk available to me wasn’t the best. I’ll definitely make these again, but next time I’ll add a little vanilla and maybe more salt. They were good with the strawberries, maple syrup, or honey.


  3. Gin Morris

    I followed this recipe exactly as instructed; however, the batter was significantly thick.
    It should have called for 2 cups of milk/buttermilk total- not 1.5.
    Flavor was also a bit lacking despite the blueberries. Perhaps vanilla extract is what’s missing.
    Anyhow, I give it a 6/10.

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  4. Kanu

    Can you tell me if I can make the batter the night before?? Works best for my busy schedule. Thanks!

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  5. Mark

    There’s basically two ways to make pancakes…thick or thin. A typically buttermilk batter tends to be thick. That presents a problem in that you can end up overcooking the outsides while still having raw batter in the middle. One or two is all you need to be filled up. I prefer thin. You can skip the buttermilk and the lumps. The pancakes will rise just from the steam. When you do thin, you don’t end up with bulky flapjacks. Your pancakes will be cooked clean through.
    If your first group of pancakes is very light, it’s because you didn’t let the griddle get hot enough. Use an infrared thermometer to bring the griddle to 375F degrees. If you don’t have one of those, flick a couple droplets of water onto the griddle. If they crackle and dance you’re getting close but it’s probably still not hot enough.

    To get nice golden evenly browned pancakes use a non-stick griddle. No grease. Grease is what causes blotchy light/ dark browning.

    If you don’t have buttermilk, just leave it out and use milk. You won’t notice the difference. The main reason buttermilk is used at all is for the leavening the acid provides. Buttermilk is barely perceptible taste-wise.

    I typically add 1 tablespoon vegetable oil or butter to my batter

    You may need to thin your batter so it flows smoothly. It should pour smoothly from the container so you get nice round pancakes. It should be thick, not watery but it should pour smoothly. Again, you don’t need the lumps. Not sure why people want lumpy batter other than because somebody said that’s how you do it but never understanding why. If you’re making batter with baking powder and an acid (buttermilk) then you don’t want to over mix the batter. It’s like shaking a bottle of soda and letting out all the “fizz”. You won’t get the leavening from the acid if you over mix but you really don’t need it. The steam will raise your pancakes. That’s the only reason for having lumpy batter IMHO. Don’t end up with thick pancakes, overcooked on the outside, raw batter in the middle.

    Add the blueberries after you pour the batter onto the griddle. Just drop them by hand or with a spoon. Fresh blueberries will “explode” from the heat. So don’t be alarmed by the blueberry juice on the griddle. You won’t have as much blueberry juice on the griddle if you use frozen blueberries.

    To sum up…
    Use a thin batter.
    You don’t need buttermilk or lumps
    And if you’re not using an acid e.g. buttermilk, then you don’t need baking powder
    No buttermilk?…just substitute milk
    Heat your griddle to 375F
    No grease (!) on your non-stick griddle

    Try my suggestions. You will have golden brown, light and fluffy pancakes that Martha would be proud to serve.

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