Posts Tagged ‘blueberry buttermilk pancakes recipe’

blueberry buttermilk pancakes

October 4th, 2009

Back home and time for Sunday breakfast. Carter agreed he wanted pancakes and even requested that they be blueberry, but he also added, “I’ll just mix the wet and dry ingredients together.” Should I be proud of his baking vocabulary, off-put because he’s curtailing time with me making pancakes, or both?

To be fair, he had just started watching an episode of  Super Why, a PBS Kids show that he discovered on vacation, Jeff recorded for him, and Carter did pause long enough to mix the wet and dry ingredients together. (He rejected my plain metal whisk in favor of the red whisk; kitchen utensils in a favorite color can be  a powerful draw for a young baker.) Plus he knows to not overmix, which makes me proud and also makes for some light, fluffy pancakes.

All of us had seconds, then thirds! Carter had two at a time with cherry jam sandwiched in between.

Blueberry Buttermilk Pancakes

1/4 cup butter, melted, plus extra to grease pan, if needed
2 cups flour (I use 1 cup all-purpose and 1 cup white whole-wheat flour)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, preferably room temperature (for an egg-free version, substitute 2 tablespoons ground flaxseed and 6 tablespoons water)
2 cups buttermilk
2 teaspoons vanilla extract
1 1/2 cup blueberries, fresh or frozen

Optional: Preheat oven to 200ºF. Put in a baking sheet to keep cooked pancakes warm.

Melt 1/4 cup butter and set aside to cool somewhat.

In a large bowl, sift or whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together the melted butter, eggs, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and mix just to combine. The batter will be thick and lumpy. Do not overmix!

Heat a nonstick skillet over first low then medium heat until water sizzles when dropped on it. (If the pan needs to be greased, use the extra butter.) Spoon batter into the skillet using an ice-cream scoop (yields about 16 pancakes) or ladle. Sprinkle the tops with some of the blueberries. Cook for 2–3 minutes, or until the edges are starting to look dry, batter in the middle starts to bubble, and the bottoms are golden brown. Flip and cook another 2–3 minutes on the other side.

Serve or put in the preheated oven on the baking sheet to stay warm until all the pancakes are made. Serve with maple syrup warmed in the microwave, if desired.

Recipe updated January 3, 2012, originally adapted from Blueberry Buttermilk Pancakes from The Cookworks, Food Network