Blueberry Buttermilk Pancakes
Preparation time: 20 minutes + 30 minutes cooking time | Serves: 2-3 people
These homemade blueberry buttermilk pancakes are straight out of a storybook and will soon become your favourite weekend ritual. Each bite has pockets of vanilla, cinnamon and blueberries that burst with flavour.
Ingredients in my Blueberry Buttermilk Pancakes -
Pancakes require just a few basic pantry ingredients like flour, butter, eggs and sugar, but it's the little touches that really make them special.
I love adding buttermilk to my batter for the delicate tang it brings, and because it works beautifully with the baking soda to give you that perfect fluffy rise. A touch of melted butter keeps everything soft and moist from the inside out. They’re simple additions, but they’ll earn you the title of best pancake chef in town (or atleast your household).
For flavouring, I like to use vanilla essence and cinnamon. Blueberry pancakes are incredibly nostalgic for me, so I like to add them to my pancakes, but feel free to leave them out if you prefer.
While not complicated, this recipe is best saved for a lazy Sunday morning in your pyjamas, when nothing but a mix of butter and maple syrup will hit the spot.
Ingredients
2 cups flour
1 tbsp brown sugar
2 tsps. each baking powder + baking soda
1/2 tsp. flaky salt
1/2 tsp. ground cinnamon
2 eggs
2 cups buttermilk
1/4 cup melted butter
1 tsp. vanilla essence
Frozen blueberries (as desired)
Oil, for frying
Maple syrup, to serve
Method
Mix the dry ingredients together and set aside.
Whisk the eggs, butter, buttermilk and vanilla together till combined (the mixture might look like it’s split).
Fold in the dry and wet ingredients together.
Rest the batter for at least 30 minutes.
Heat a large frying pan on medium heat.
Brush with oil and ladle in the pancake batter. Sprinkle with frozen blueberries and wait till bubbles appear on the surface.
Flip and fry the pancakes for 2-3 minutes until evenly browned on both sides.
Serve warm with fresh berries and maple syrup.