Blueberry Buttermilk Pancakes

Pancakes are a treat, right? I feel like they’re reserved for special weekends. A lazy day when you can take your time making breakfast. I haven’t used a boxed version in quite a while, I always forget to buy those. So, from scratch is my mode. Last weekend I was craving Blueberry Buttermilk Pancakes. I decided to tweak a recipe I was gift years ago and it was so easy and sooo good!

My general go-to for pancakes is my Grandpa’s Cabin Pancakes, they’re puffy and just slightly sweet, a perfect pancake, but they required a bit of work. Sometimes, though, I want an easy recipe where I don’t need any extra tools. Hand me a bowl, a sifter, a spoon and this recipe and I’m all set. Not only is this recipe super easy, but it’s loaded with blueberries and who doesn’t love a good pop of flavour in their morning meals?

Most mornings, in our home, it’s something quick, a bowl of cereal or toast, I generally leave pancakes off the list of weekday breakfasts. But what I love the most about this recipe, is that it makes a lot. This means I can freeze the leftovers and pop them in the toaster or microwave for a minute or two and serve my kids a weekend breakfast any day of the week. #momwin

How to Make Blueberry Buttermilk Pancakes

My advice for any pancakes is to always sift your flour. Too often I have skipped that step and I end up with a bite of raw flour, gross! So, get out your sifter, fine mesh strainer, or the like and start by giving the flour a good shake. It’s so much easier and practically eliminates those pockets of powder. You’ll still want to give this a healthy stir to ensure everything is mixed well, but not overmixed.

A lot of recipe will say mix until just combined, when I was younger and less experienced, I literally thought it meant stir like a wimp. I would take a few passes, but that phrase makes me nervous and I would stop before making sure the bottoms and sides were scraped into the mixture. Lesson learned, go ahead and give this batter a decent stir. Granted, you don’t want to over mix the batter, but you still want everything mixed in, sides, bottoms and middle!

Once you’ve sifted the flour, mix in the sugar, baking soda and salt. In a separate bowl gently beat the eggs with the buttermilk and stir in the vanilla. I like to make a little well in the middle of the flour mixture and then start folding in the edges until everything is wet, then I scrape the edges and bottom of the bowl and give it a couple of good whirls to make sure everything is mixed in properly.

Finally, fold in the blueberries and pour quarter cupfuls on a griddle or frying pan heated over medium heat. Flip when the edges start to look dry and bubbles cover the surface of the pancake, about two minutes, depending on how hot your pan is. Flip and let cook for an additional minute. To freeze, let the pancakes cool completely, place in a freezer-safe ziptop bag and freeze for up to a month. To reheat, pop a pancake in the toaster and let it cook for a minute or so. Same as you would a frozen waffle.

This recipe has become a favourite in our home. The pancakes are light and fluffy with pops of fresh blueberries. If you want even more blueberry flavour serve it with this two-ingredient Wild Blueberry Maple Syrup. And if there’s leftovers, freeze them up for a gourmet breakfast any day of the week.

If you love Blueberry Buttermilk Pancakes, check out these other delicious crowd-pleasing breakfast recipes, I’m sure they’ll hit the spot:

• Loaded Egg in a Hole
• Cinnamon Rolled Pigs in a Blanket (Two Ingredients)
• Kicked Up Avocado Toast

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If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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