Pancakes are sneaky, especially the ones with fruit in the ingredients list. They are totally dessert foods masquerading as breakfast food and they have everyone convinced! But nothing says the weekend more than a tall stack of fluffy hot cakes dripping in maple syrup.
Pancakes are a breakfast staple everywhere, and come together so easily with pantry staples. These ones get an extra little dose of delicious with the addition of thick, tangy buttermilk and juicy blueberries. Buttermilk has a higher fat content than whole milk or even cream, and it gives baked goods a softer texture and added body – perfect for creating fat tender pancakes. This works by the the acids in buttermilk reacting with the baking soda or powder in a recipe; the reaction causes a fizz which puffs up the batter and leaves your goods nice and airy. Yay chemistry!
If you don’t have buttermilk on hand or don’t want to buy a whole carton, you can easily make your own – just add 1 tablespoon of vinegar or lemon juice (something acidic) to 1 cup of whole milk and let stand for 10 minutes.
What better way to start a Saturday or Sunday morning than to the smell of sizzling bacon, brewing coffee and sweet buttermilk pancakes cooking. Go ahead – stay in your pjs ’til noon and help yourself to seconds 🙂
Blueberry Buttermilk Pancakes
*serves 4, but easily scaled
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries
Maple syrup, for serving
1. Preheat an oven to 200ºF.
2. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix!
3. Heat an electric griddle or non stick pan to medium-low heat until a few drops of water flicked onto the surface sizzle. Lightly grease the surface with oil or spray with nonstick cooking spray.
4. Ladle about 1/4 of the batter onto the pan, gently pushing into a circle. Scatter some blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
5. Serve with extra butter and warm maple syrup – don’t forget to have a bite of bacon and pancake at the same time for the ultimate salty and sweet experience!