Blueberry Buttermilk Pancakes #blueberry #pancakes #buttermilkpancakes
Blueberry Buttermilk Pancakes served with a delicious blueberry sauce, perfect Sunday morning breakfast. Can you think of anything better? I’m talking extra fluffy blueberry pancakes with a homemade blueberry sauce, all from scratch but so easy! And so good!
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INGREDIENTS
BLUEBERRY SAUCE
2 cups blueberries
3 tbsp brown sugar
1 tsp lemon juice
1 tsp vanilla extract
PANCAKES
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
2 large eggs
1/2 cup buttermilk
1 cup milk
3 tbsp butter unsalted and melted
1 cup blueberries
1 tbsp butter for frying pancakes
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blueberry buttermilk pancakes! recipe
I made my favourite brunch place's (Mildred's Temple Kitchen) famous blueberry buttermilk pancakes!
Ingredients:
¼ cup of white sugar
½ tsp of salt
2 cups of all-purpose flour
2 ¼ tsp of baking powder
½ tsp of baking soda
2 large eggs
2 cups of buttermilk
¼ cup of melted unsalted butter
1 cup of frozen blueberries + some sugar
Whipping cream
Sprinkle some powdered sugar on top!
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How to Make Perfect Blueberry Pancakes
The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.
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✅Ingredients
• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups milk or buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup fresh or frozen* blueberries
✅Instructions
00:02:02 - Quick recap Perfect Blueberry Pancakes recipe
1️⃣ 00:00:13 - In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
2️⃣ 00:00:32 - Whisk in milk, eggs, and melted butter just until combined. Fold in blueberries.
3️⃣ Preheat a flat griddle over medium-high heat.
4️⃣ 00:01:09 - Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
5️⃣ 00:01:28 - Cook other side until golden brown. Serve hot with syrup.
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BLUEBERRY BUTTERMILK PANCAKES | Light, Fluffy, Easy!!!
#weekendatthecottage #easydeliciousrecipes #blueberrybuttermilkpancakes
Light, fluffy and easy to make, who’s ready for Chris’ BLUEBERRY BUTTERMILK PANCAKES?
This post is all about the power of social media. A few months back, our Facebook friend Chris posted pictures of his blueberry pancakes, and I immediately thought “Sheesh, those pancakes look absolutely delicious!” I send him a DM asking if he’d share his recipe with Weekend at the Cottage and am sure glad I did – these pancakes do not disappoint. They’re so delish, I know you’re going to love them as much as we do.
Before I list our expert preparation tips, how about keeping the social aspect of this post going? Share this recipe on your favourite platforms like Facebook, Instagram and Twitter; PIN this recipe to a favourite Pinterest board and BOOKMARK the page for future reference. When a recipe is this good, it’s certainly worth sharing.
Here are a few things we learned when we made them:
INSIDE STORY
The list of the ingredients needed to make this recipe is standard pantry fare, nothing fancy. We brought our eggs to room temperature before we started and we also went out and purchased fresh buttermilk from a local dairy. Making the recipe with wild blueberries also gets a nod of approval for their particularly memorable flavour profile.
REST STOP
Since pancakes are oft-requested cottage weekend fare, it was important to get this right, so we tested the recipe a number of times. We found that making the batter and letting it rest for 30 minutes worked best. This gives the gluten a chance to react and settle down before the batter hits the heat.
HOT SURFACE
Getting the temperature right when you go to cook your pancakes is key. Again, we made them a number of times until we got it right. We found 375°F, whether you make them on a griddle or in a skillet, produced gloriously golden, evenly cooked pancakes.
SPACED OUT
The very first pancake I made for the story was all freestyle, loosey-goosey. I just tossed a bunch of blueberries onto the batter and continued. As it sat there cooking, I immediately knew this just wouldn’t do; the blueberries were all over the place. I learned my lesson and on the next round placed each blueberry carefully onto the batter, spacing them out evenly. Doing this ensures at least one blueberry in each bite.
SURPRISE ENDING
I’m still on board with the homemade blueberry pancake purists out there who will say the only way to enjoy them is with a knob of butter and pure Canadian maple syrup. But if you’d like to try something new, make our simple BLUEBERRY SYRUP. It’s not too sweet and adds even more blueberry flavour to these pancakes. Click that link and watch our 1-minute video on how to make it. It’s really easy.
Well, that’s our story on how to make really amazing BLUEBERRY BUTTERMILK PANCAKES. Turn your next cottage breakfast into a special event with some complementary additions like our ORANGE YOU GLAD SMOOTHIE or our HEALTHY FRUIT SALAD.
Big thanks to our friend Chris, his partner Stephen (and their wonder dog Cooper!) for sharing this recipe with us. We really appreciate your good taste!
Who’s hungry for BLUEBERRY BUTTERMILK PANCAKES? Let’s stack ‘em up!
INGREDIENTS
1½ cups of unbleached all-purpose flour
1 tablespoon of baking powder
a pinch of salt
1 teaspoon of granulated sugar
2 large eggs, room temperature, lightly beaten
2 tablespoons of butter, melted and cooled
1 1/3 cup of buttermilk
1 pint of fresh wild blueberries, rinsed and dried
butter for cooking
INSTRUCTIONS
1) Preheat griddle or large skillet to 375°F.
2) Stir the flour, baking powder, salt and sugar together in a large measuring cup. Make a well in the flour mixture, add the beaten eggs and as you whisk them in, add the buttermilk in a steady stream. Stir until the mixture is just combined.
3) Melt a tiny bit of butter to the pan or skillet. Once hot, pour some of the batter into the pan and add a handful of washed wild blueberries on top of each pancake. Cook the pancakes until bubbles burst on the surface and the tops of the pancakes go dry. Gently flip and cook for a few a minutes more.
4) Serve immediately or place pancakes onto a parchment-lined baking sheet and keep warm in a 250°F oven. Serve with butter and maple or blueberry syrup.
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