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Love it. I use this recipe all the time. They brown nicely and my family raves about them.
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.
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.
Hi Gin, some buttermilk is thicker than others. I would just thin it with water or a bit more buttermilk.
Can you tell me if I can make the batter the night before?? Works best for my busy schedule. Thanks!
Hi, Kanu! Unfortunately, I don’t think this would work well with the batter made ahead. Some of the reactions with the baking soda/powder start happening as soon as the batter is mixed, so your pancakes would be significantly less light and fluffy if baked the next day.
However, pancakes actually reheat fairly well! I’d suggest just making the pancakes, start to finish, the night before, then reheating in the morning. Pile the pancakes in a baking dish, cover with foil, and heat in a warm oven until warmed through. (Or heat individual portions in a toaster — heating in a toaster also helps re-crisp the outside!)
Hope this helps! Good luck!
One other idea — you could mix the dry ingredients together and the wet ingredients together, and then just combine them in the morning right before you want to make your pancakes!
Ok, one more idea for you! (I asked a few food professionals for their thoughts and this sparked quite a discussion!) You can actually make the batter the night before, but just leave out the leavening. Stir the leaving into the batter in the morning before you make your pancakes. Just be sure to stir thoroughly so the leaving is mixed in evenly. Good luck!
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.
This recipe makes the best pancakes I’ve probably ever had in my entire life. Light as a cloud, and they taste *perfect*. Your site never lets me down!
I’m so glad you liked them Anna!
I have made these several times with blueberries, without blueberries and even with raspberries, which are my sons favorite. Each time using 1/4 c yogurt and 1/4 c milk in place of the buttermilk. Great results every time..thanks for the recipes
I am so glad I found this recipe and even gladder that I tried it! I went EXACTLY by the directions, to the letter. Let me just say this: Once you make these, you will never, ever buy the boxed pancake powder from the store, again!
Now; this is just me, but I do admit that I LOVE the boxed pancake powder – that popular brand, I grew up with. It’s absolutely delicious! That being said, I have become aware of GMOs and I know how much “frankenfood” is in our food now. I do not like eating plastic and basically, that is what you’re eating, when you buy the boxed stuff – plastic!It may be good, but it’s plastic!
Anyway, I made these and they tasted JUST LIKE the store bought pancakes. And trust me, that is a compliment! But the best part? I know what I’m not eating! No imitation flavors, preservatives, or GMOs in this recipe!
I used organic eggs, organic milk, organic buttermilk, organic sugar, organic butter and organic blueberries.
These are delicious and I will be making them again and again and again and…………..well, you get the picture!
THANK YOU so much, for sharing this recipe with us!
Hi Beth, I’m so glad you like the pancakes!
I’ve been substituting sour cream for buttermilk in a certain cake I make, and haven’t noticed any difference in the results. Both seem to do the job, and I’m more likely to have sour cream on hand, as opposed to buying a quart of buttermilk for one cup or less, and then tossing the rest after it’s been in my refrigerator for a few months. :)
Several people have mentioned yogurt as a substitute (which I also always have on hand), but no one has mentioned sour cream. Anyone know if sour cream would work as well in this recipe? I might try the coddled milk anyway, but just wondered about the sour cream.
Thanks. These look so good. I’ve made the “sour milk” pancakes from Joy of Cooking for the past few decades, and they’re also great, but I think I’ll try these soon.
Buttermilk is often called for when there’s baking soda or baking powder in the recipe.
The acid in the buttermilk reacts with those to get the “fluff” in the pancakes. I would think the sour cream is much less acidic but if you are getting good results, that’s all that matters.
I’ll try these, I’ve been using an old sour dough start (50 years) to make Hill’s Montana Hotcakes. Mine always have Blueberries.
I did not know I was craving pancakes until I saw this recipe. Just made up a batch (minus the blueberries because I did not have any on hand) and they were indeed, very light & fluffy & delicious! Thank you once again, for a marvelous recipe!
In my part of Saskatchewan there are wild Saskatoon’s. They work in this recipe just fine. I like them better, the rest of my family disagrees with me. But we agree, this is a good recipe.
Whew! I’m glad I can use regular old all purpose flour. Your recipe sounds like a winner. As for the addition of the blueberries, that is a wizard trick I learned from a friend’s husband in Maine – watching him make the breakfast pancakes in their family’s longtime “rusticating” summer home on Vinalhaven Island.
I believe the lumps in the batter may just be shortening that stays clumped a bit in the flour and melts out during cooking. With pancakes, lumpy batter is a good thing.
Pancakes are a kind of baking, done on a griddle. Baking is chemistry. Mess with the basic formula too much – ingredients and technique – and the results can be problematic.
These were great! We had to make a few substitutes since we are a family of allergy’s….
We used Bob’s cup for cup Gluten-Free Flour substitute, and almond milk for the buttermilk (with 1 tsp white vinegar added for the 1/2 buttermilk).
My husband and two young boys gobbled them up! Thank you for this recipe and so many others. This is a great blog.
Thank you Gretchen! I’m so glad the gluten-free flour and almond milk substitutes worked for you. I love Bob’s Red Mill flours.
…Oh, I forgot to tell you that I replaced one cup of flour for whole wheat flour and instead of buttermilk I used yogurt. Yummy!
I don’t have enough words to thank you (and Audrey!) for this recipe. I’ve got tired of having cereal for breakfast and I’m trying to learn new recipes I can do during the weekend and freeze for weekdays. My toddler loved it! (and me too!)
I tried this for breakfast last week-end and it was so delicious. Thanks a lot for such a wonderful recipe Elise.
Can not find Blueberries in my country so I tried with preserved Olives and the taste was so good. (Olive never tasted that good.)We have a lot of dried grapes here and I have a feeling that the recipe would work well with those too. I’m going to try this with dried grapes next time.
I used whole-wheat flour because my husband likes whole wheat flour very much. Couldn’t wait to go and buy buttermilk (that’s also not commonly available) and tried with fresh milk instead. However, with all these changes, it was a great recipe. Thanks again.[Later saw the Coddled milk recipe posted by Robin and going to try it for next time.]
Keep up good work and would love to see more of easy to cook and nutritious recipes…
p.s. I accidentally came across your blog when I was looking for a cake recipe, and now its in my ‘Bookmarks’ list. Thanks…
Strange to know that buttermilk is hard to come by. You might also try kefir. It’s a fermented milk, probably very close to buttermilk in acidity if not in flavor.
I would expect it’s widely available in Europe and absolutely it’s available in Russia as every Russian kidnichka grows up on the stuff. Kefir is generally available in the US…at least from my experience.
Elise,thank you for this wonderful pancake recipe!! They were easy, absolutely delicious and a big success with all my friends who came over for Brunch.
Wow!! Made these for lunch today for my husband (who had never had blueberry pancakes!!!) and he devoured them!! They were perfect! Have a big family gathering this weekend & plan on making these as our Saturday breakfast!! Thank you so much for the recipe!
These pancakes were the perfect way to use the blueberries we picked yesterday morning. Thanks!