With all of the craziness going on right now, everyone around here has just been feeling blue...so I thought I'd try to make the best of the situation! It's time for some comfort food...something retro...something that will make your both your eyes and your tummy happy!
The fresh blueberries have been UNBELIEVABLY big and sweet this season - don't know if it is the warmer winter or what, but we've had a bumper crop of fabulous berries to work with, and I'm taking advantage of every opportunity! And there's nothing better than a plateful of thick and warm Fresh Blueberry Buttermilk Pancakes - just busting with fresh blueberries!
I know that some cooks like to stir their blueberries up in the pancake batter, but not for me! It's really hard to have blueberries sprinkled evenly throughout your pancakes when you stir them and scoop them that way. It's much easier to gently drop the blueberries over the top of your batter once you have it on your griddle - this also makes it easier to go "light" or "heavy" with the berries.
And don't waste your time with frozen or canned blueberries - they will "sauce" up too much and stain your blueberry pancake batter a sickly blue shade. If you've ever ordered blueberry pancakes in a restaurant, you know what I mean - they usually just taste "meh......." These, on the other hand, are gonna explode with fresh blueberry juice and flavor in your mouth like poprocks or a firecracker! Your tastebuds will go nuts! Use fresh whole blueberries as soon as you pick them up from the market, and you'll be in for a treat!
Almost too pretty to eat...but they are SO GOOD! Tender buttermilk pancakes, cooked golden on the griddle and just bursting with fresh cooked blueberries - the flavor is out of this world!
You can drizzle with warm maple syrup or blueberry syrup, or even just slather with a shmear of butter. Lay a few extra fresh blueberries between pancake layers for even more fresh blueberry taste! These are a family-favorite recipe that has been handed down generation to generation! I hope that you give these a try while the crops are young and sweet, and love them as much as we do!
And I promise you, these will have everyone smiling - bite by delicious bite!
2 cups (240 g) sifted all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk (room temperature)
2 large eggs (room temperature)
1 teaspoon vanilla
2 tablespoons melted butter or vegetable oil
2 cups fresh blueberries (rinsed & drained well, patted dry)
Warm Blueberry Syrup
HOW WE MAKE THESE:
YIELD: about 10 pancakes
Originally posted August 2012; revised May 2017; revised & reposted February 2020.
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