Stir the flour, baking powder, salt and sugar together in a large measuring cup. Make a well in the flour mixture, add the beaten eggs and as you whisk them in, add the buttermilk in a steady stream. Stir until the mixture is just combined.
Melt a tiny bit of butter to the pan or skillet. Once hot, pour some of the batter into the pan and add a handful of washed wild blueberries on top of each pancake. Cook the pancakes until bubbles burst on the surface and the tops of the pancakes go dry. Gently flip and cook for a few a minutes more.
Serve immediately or place pancakes onto a parchment-lined baking sheet and keep warm in a 250°F oven. Serve with butter and maple or blueberry syrup.
Blueberry Buttermilk Pancakes
Ingredients
1½ cups unbleached all-purpose flour
1 tablespoon baking powder
a pinch kosher salt
1 teaspoon granulated sugar
2 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted and cooled
1 1/3 cup buttermilk
1 pint fresh wild blueberries, rinsed and dried
butter for cooking
Directions
Preheat griddle or large skillet to 375°F.
Stir the flour, baking powder, salt and sugar together in a large measuring cup. Make a well in the flour mixture, add the beaten eggs and as you whisk them in, add the buttermilk in a steady stream. Stir until the mixture is just combined.
Melt a tiny bit of butter to the pan or skillet. Once hot, pour some of the batter into the pan and add a handful of washed wild blueberries on top of each pancake. Cook the pancakes until bubbles burst on the surface and the tops of the pancakes go dry. Gently flip and cook for a few a minutes more.
Serve immediately or place pancakes onto a parchment-lined baking sheet and keep warm in a 250°F oven. Serve with butter and maple or blueberry syrup.
Blueberry Buttermilk Pancakes
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Light, fluffy these blueberry pancakes are perennial favourites best enjoyed with our blueberry-orange syrup…
Every good morning should begin with these BLUEBERRY BUTTERMILK PANCAKES!
This post is all about the power of social media. A few months back, our Facebook friend Chris posted pictures of his blueberry pancakes. I sent him a DM asking if he’d share his recipe with Weekend at the Cottage and am sure glad I did. These BLUEBERRY BUTTERMILK PANCAKES do not disappoint. They’re so delish, I know you’re going to love them as much as we do.
Before I list our expert preparation tips, how about keeping the social aspect of this post going? Share this recipe on your favourite platforms like Facebook, Instagram and Twitter; PIN this recipe to a favourite Pinterest board and BOOKMARK the page for future reference. When a recipe is this good, it’s certainly worth sharing
Here are a few things we learned when we made them:
INSIDE STORY
The list of the ingredients needed to make this recipe is standard pantry fare, nothing fancy. We brought our eggs to room temperature before we started and we also went out and purchased fresh buttermilk from a local dairy. Making the recipe with wild blueberries also gets a nod of approval for their particularly memorable flavour profile.
REST STOP
Since pancakes are oft-requested cottage weekend fare, it was important to get this right, so we tested the recipe a number of times. We found that making the batter and letting it rest for 30 minutes worked best. This gives the gluten a chance to react and settle down before the batter hits the heat.
SPACED OUT
The very first pancake I made for the story was all freestyle, loosey-goosey. I just tossed a bunch of blueberries onto the batter and continued. As it sat there cooking, I immediately knew this just wouldn’t do; the blueberries were all over the place. I learned my lesson and on the next round placed each blueberry carefully onto the batter, spacing them out evenly. Doing this ensures at least one blueberry in each bite.
HOT SURFACE
Getting the temperature right when you go to cook your pancakes is key. Again, we made them a number of times until we got it right. We found 375°F, whether you make them on a griddle or in a skillet, produced gloriously golden, evenly cooked pancakes.
SURPRISE ENDING
I’m still on board with the homemade blueberry pancake purists out there who will say the only way to enjoy them is with a knob of butter and pure Canadian maple syrup. But if you’d like to try something new, make our simple BLUEBERRY SYRUP. It’s not too sweet and adds even more blueberry flavour to these pancakes. Click that link and watch our 1-minute video on how to make it. It’s really easy.
Well, that’s our story on how to make really amazing BLUEBERRY BUTTERMILK PANCAKES. Turn your next cottage breakfast into a special event with some complementary additions like our TROPICAL FRUIT SALAD or our HEALTHY FRUIT SALAD.
Big thanks to our friend Chris, his partner Stephen (and their wonder dog Cooper!) for sharing this recipe with us. We really appreciate your good taste!
Who’s hungry for BLUEBERRY BUTTERMILK PANCAKES? Let’s stack ‘em up!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1½ cups unbleached all-purpose flour
1 tablespoon baking powder
a pinch kosher salt
1 teaspoon granulated sugar
2 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted and cooled
1 1/3 cup buttermilk
1 pint fresh wild blueberries, rinsed and dried
butter for cooking
Directions
Preheat griddle or large skillet to 375°F.
Stir the flour, baking powder, salt and sugar together in a large measuring cup. Make a well in the flour mixture, add the beaten eggs and as you whisk them in, add the buttermilk in a steady stream. Stir until the mixture is just combined.
Melt a tiny bit of butter to the pan or skillet. Once hot, pour some of the batter into the pan and add a handful of washed wild blueberries on top of each pancake. Cook the pancakes until bubbles burst on the surface and the tops of the pancakes go dry. Gently flip and cook for a few a minutes more.
Serve immediately or place pancakes onto a parchment-lined baking sheet and keep warm in a 250°F oven. Serve with butter and maple or blueberry syrup.
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