Melt-in-Your-Mouth Blueberry Buttermilk Pancakes

Why can’t it be Saturday every day? Actually, why can’t it be Saturday every day, where we can all sleep in until we are fully rested, have enough time to make an amazing breakfast, and sit on the couch and watch guilty pleasure TV shows? Now that is a day I can get behind. 

There is the odd Saturday where all the stars align and I have the time to do all those things listed above. It is rare and coveted. I love having enough time in the morning/early afternoon to make a special breakfast. These pancakes have been my go-to for a few years now. It is simple and delicious. You can incorporate any fruits, nuts or chocolate chips into this recipe, as it is extremely versatile. My favourite is blueberry. The pancakes turn out soft, fluffy and melt-in-your-mouth delicious. 

In a medium bowl, add sifted flour and salt.

Next add your baking powder.

Then add your baking soda.

Finally, add your sugar.

Whisk to combine and set aside.

Add beaten eggs to buttermilk.

Whisk to combine.

Slowly whisk in your melted butter.

With a wooden spoon, make a well in the middle of your dry ingredients.

Slowly pour in your wet ingredients into the well.

Slow mix together until almost combined.

You do not want to over mix. Over mixing will result in flatter pancakes. We want these babies fluffy.

Your batter should look like so.

Don’t worry if it’s a little lumpy. That’s totally fine. 

Heat griddle or frying pan to medium heat.

Butter your pan/griddle thoroughly. 

Scoop about 1/3 cup of batter onto griddle.

Place blueberries onto the batter.

Cook until bubbles form in your batter. About 2-3 minutes.

Fip and cook until golden on both sides. Again, another 2-3 minutes.

Plate up and serve immediately. 

I like to add a bit of butter to mine. 

Oh yeah, and loads of maple syrup.

The best pancakes in the entire world.

Fluffy, soft and perfect.

Enjoy!

Melt-in-Your-Mouth Blueberry Buttermilk Pancakes

2015-10-03 13:43:52

Yields 12

The fluffiest most delicious pancakes ever. A perfect go-to breakfast on the weekend.

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Ingredients

1. 1 tsp salt
2. 2 tsp baking powder
3. 1 tsp baking soda
4. 2 cups all-purpose flour, sifted
5. 2 tbsp white sugar
6. 2 eggs, slightly beaten
7. 2 cups buttermilk
8. 2 tbsp unsalted butter, melted
9. 1 cup fresh or frozen blueberries, thawed

Instructions

1. In a medium bowl, add sifted flour and salt.
2. Next add your baking powder, baking soda and sugar. Whisk to combine and set aside.
3. In another medium bowl, add beaten eggs to buttermilk. Whisk to combine.
4. Slowly whisk in melted butter.
5. With a wooden spoon, make a well in the middle of your dry ingredients.
6. Slowly pour in your wet ingredients into the well.
7. Slow mix together until almost combined. You do not want to over mix. Over mixing will result in flatter pancakes.
8. Heat griddle or frying pan to medium heat. Butter your pan/griddle thoroughly.
9. Scoop about 1/3 cup of batter onto griddle.
10. Place blueberries onto the batter.
11. Cook until bubbles form in your batter. About 2-3 minutes.
12. Fip and cook until golden on both sides. Again, another 2-3 minutes.
13. Plate up and serve immediately.
14. Enjoy!

Notes

1. You can use any topping you want for these pancakes. They are great plain, with any kind of fruit, or even chocolate chips!

By Claudia's Cookbook

Adapted from Oh Sweet Basil

Adapted from Oh Sweet Basil

Claudia's Cookbook http://www.claudiascookbook.com/