blueberry pancakes

Pancakes are the answer

I’m cherishing all the shelf stable pantry items right now! They are carrying us through the chaos of Covid-19 and social isolation. Pancakes used to be meh to me. Those days are gone…long gone you guys! These buttermilk blueberry pancakes are fluffy, buttery, and everything that good pancakes should be.

Our routine these days is not having a routine. We do what works every single day. Right now this includes doing school work, playing, reading, and sitting around and watching movies. We do what we can to make the most of what we are given right now. Right now, we have pancakes so we are very very happy.

All previous plans for this space have been shoved aside. They just don’t “work” for this time in our lives. We need good, we need simple, and we need more simple. It’s just the plain truth right now because nothing out in the real world is simple right now. It’s hard, it’s rough, it’s terrifying, and most of all it’s sad.

A huge tip for making pancakes…griddle>>>skillet. Once I started making pancakes on my panini grill/griddle it was a huge game changer. This panini grill saw a lot of action in 2015-2016 when I basically made paninis every day because that’s what I had time to make. Well, it’s seeing a comeback lately with my pancakes.

What you need for Buttermilk Blueberry Pancakes

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Eggs
• Buttermilk (subst= milk + vinegar)
• Butter
• Blueberries

Tips on making Pancakes

1. Don’t overmix the batter
2. Use a griddle rather than a skillet if possible
3. Drop the blueberries on the pancake batter once it is on the griddle rather than mix in with the batter. This will ensure the batter doesn’t turn blue and the blueberries will be better spaced out.
4. Start with a hot griddle! This might be the most important point. Test the griddle by dropping a drop of water onto the griddle. If it sizzles, it is ready to go. Easy enough.

This recipe is from Martha Stewart and I love it! It’s simple, delicious, and all-around a great everyday pancake recipe that we will be using for years to come! You have gotta make these buttermilk blueberry pancakes!!

Best Buttermilk Blueberry Pancakes

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Course Breakfast/Brunch

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3 tbsp granulated sugar
• 2 eggs, large
• 3 cups buttermilk*
• 4 tbsp melted butter + small knob of butter for griddle
• 1 pint blueberries

Instructions

 

• Preheat oven to lowest setting, about 170℉. Preheat griddle to 375℉.
• Meanwhile, combine first 5 ingredients in a large bowl. Whisk together to combine ingredients. Add eggs, buttermilk, and 4 tbsp melted butter. Continue to use whisk to mix ingredients just until incorporated. It is okay if batter is lumpy. It's better not to overmix ingredients.
• Flick a drop of water onto griddle with your finger and if it sizzles then the griddle is ready to go. Drop the remaining bit of butter onto griddle and then scrunch up a paper towel and use it to spread butter evenly over griddle and wipe away excess.
• Using a 1/4 cup measuring cup drop batter onto griddle at least 2 inches apart from each other. Drop blueberries onto pancake batter as desired. When it is time to flip, batter will have bubbles visible on top. This takes about 2-3 minutes on a hot griddle. Flip and allow to cook another 1-2 minutes. Remove with a pancake turner and transfer to a baking sheet and keep warm in the preheated oven.
• Stack pancakes and top with your favorite pancake toppings! Yum!

Notes

Lightly adapted from Martha Stewart

*Substitute for buttermilk- 1 tbsp white vinegar per 1 cup of milk, so for this recipe you would need 3 tbsp white vinegar for 3 cups of milk. Allow to stand 5 minutes. 

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