I was always skeptical of those delicious looking blueberry pancakes, because I had never had a truly amazing one... yet. I had a carton (one cup) of blueberries that I was going to use for scones, but I really wasn't feeling the scones idea...
So I looked, for the best, and doable blueberry pancake recipe. Often times, Ricotta cheese is used in blueberry pancakes, and I can only imagine that it would be wonderful ingredient in it, BUT ricotta is almost never in my fridge. Luckily, I happened to have a thing of buttermilk!
So I made these. oooohhhh my goodness, they were delicious! So easy! My mother thought I had to beat the eggs separately for fluffiness and such, but No. These are super simple to make and apparently fool proof! forst dry ingredients, then the wet, then mix... That's all you do!
Please try these! Oh also: My house was out of maple syrup. How dare we run out of maple syrup!??? but we did. so I ate these with a little butter I brushed on top as It was coming off my griddle, and it was plenty good enough. But as the recipe says, if you have syrup and whipped cream??? mmm it can't get worse, I'd tell you that much.
- 2 cups buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted and cooled slightly
- 2 cups unbleached all purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp vegetable oil (or PAM)
- 1 cup fresh blueberries or frozen blueberries
Combine the wet ingredients and whisk until combined. Whisk dry ingredients together in a large bowl. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and stir very gently with a spatula until just combined (a few lumps should remain). Do not overmix.
Heat a non-stick or cast iron skillet over medium heat for 3 to 5 minutes. Add 1 tsp oil (or PAM) and brush to coat skillet bottom evenly. Pour batter into pan by 1/4 cupfuls.
Sprinkle blueberries over each pancake. Drizzle pancake with a bit more additional batter.
Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on the second side, 1 to 1 1/2 minutes longer. Repeat with remaining batter. Serve immediately with syrup (and fresh whipped cream if you have it!).