The Gardener Cook

Blueberry Buttermilk Pancakes

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Blueberry Buttermilk Pancakes

Isn’t blueberry season glorious! They keep in the fridge the longest of all of the berries, can just be popped into a freezer bag and frozen for future smoothies, and are available over a longer growing season by planting varieties with successive harvests.

Any of my recipes that contain eggs will always look more yellow because of fresh, local, pastured eggs. They are worth the effort to find and are worth getting out of bed for!

Blueberry Pancakes

Blueberry pancakes are never refused; I guarantee it. Here’s the recipe that I’ve been using for 35 years. Geez. I sound like I’m as old as my grandmother. She must have been born around 1889. Well, blueberry pancakes have been around since my grandmother – a classic recipe if ever there was one.

 

Blueberry Buttermilk Pancakes
 
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Recipe By:
: Breakfast
Serves: 6 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3 cups buttermilk
  • 2 eggs
  • 1 pint blueberries
  • 6 tablespoons organic vegetable oil
Instructions
  1. Place flour, baking powder, baking soda, and salt in a large mixing bowl.
  2. Place the buttermilk and eggs in a small mixing bowl.
  3. Whisk the dry ingredients together with a whisk or electric handheld mixer for a second to combine the ingredients.
  4. Whisk the wet ingredients until thoroughly combined.
  5. Pour the liquid ingredients in to the bowl of dry ingredients.
  6. Whisk the ingredients until a thick batter forms. Do not over beat. Adjust the thickness of the batter by adding more buttermilk or flour, as dictated.
  7. Add the blueberries and gently fold into the batter.
  8. Heat a griddle or 2 cast iron skillets until hot enough that when water is lightly splattered it dances, about medium-low.
  9. Use small amounts of the oil to grease the griddle. Pour ⅓ cup batter onto griddle and cook until the surface of the batter is bubbling and the cooked side is lightly browned. Flip and cook the other side, adjusting the temperature as needed. Also, blueberries sink to the bottom of the bowl, so scoop along the bottom to evenly distribute them throughout the cooking time.
  10. Repeat until all of the batter is used.
Notes
Pancakes can be held, covered, in a 200F oven. Or eat them as made if the crowd can't wait.
Serve with maple syrup or powdered sugar.
Freeze for up to 1 month.

Good morning. Enjoy!

Sheila