It's Monday again, but this dreamy recipe for my favorite Wild Blueberry Buttermilk Pancakes will have you thinking about the weekend in no time!
Ahhhh pancakes. There really can't be enough reasons to make pancakes. Any day is a good day for them, in my opinion. Although cinnamon rolls will always remain my favorite "special" breakfast, pancakes have made their claim for the favorite "every day" breakfast award.
You can make them healthy or indulgent, the recipe comes together pretty quickly, and it's just sooooo nice to leisurely sip your morning coffee while flipping pancakes and listening to the batter hiss and sizzle on a hot griddle. I like to do myself a favor and always make a double batch to freeze some for future weeks/weekends where I know time will be more limited - having a good, hearty breakfast in your back pocket {or freezer, in this case} makes a busy day so much better!
You really can't have enough good pancake recipes, either. I've got a few on the blog already {Gingerbread Pear, Eggnog, Peach Cornmeal} - have you tried any of them? Now that summertime is approaching, I thought it was time to get my very favorite pancake recipe up - these Wild Blueberry Buttermilk Pancakes!
This recipe was inspired by the blueberry buttermilk pancakes at one of my favorite breakfast spots in Dallas - Crossroads Diner. What I love most about their version is the bold buttermilk flavor - I love when you can taste the tanginess of buttermilk in pancakes. They also have achieved the perfect ratio of light crispiness on the outside with a soft fluffy interior. Oh they are just SO wonderful!
What makes this blueberry pancake recipe extra delicious is the use of frozen wild blueberries. These typically come from Maine, and you can find them in the freezer section of most grocery stores. Just make sure the package says "wild" blueberries. This type of blueberry is smaller than a regular blueberry but has a much more intense and concentrated flavor that shines through beautifully in any pancake or muffin batter. I love to use these in smoothies as well!
Are you ready to get make these Wild Blueberry Buttermilk Pancakes? Good! I’m so excited for you to try this recipe. Once you get the chance to make them, please let me know how it turns out for you!
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My Favorite Wild Blueberry Buttermilk Pancakes
Ingredients
- 2 tablespoons unsalted butter melted and cooled slightly (plus more for cooking the pancakes)
- 1 ⅓ cups white whole wheat flour you can also use a combo of ⅔ cup all purpose flour and ⅔ cup regular whole wheat flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons aluminum-free baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk I used lowfat
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups frozen wild blueberries
- Pure maple syrup for serving
Instructions
- Preheat your oven to 200 degrees F. Place a lined baking sheet inside your oven (you will later use this to keep the pancakes warm as you cook them).
- Prepare a griddle pan or cast iron skillet by placing on stove over medium-low heat (I like to heat mine at a 4 or a 5 setting).
- Melt the two tablespoons of butter and set aside to cool. Have extra butter nearby for cooking the pancakes.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk to incorporate.
- In a small bowl, combine the buttermilk, eggs, and vanilla by lightly whisking to incorporate.
- Add the buttermilk mixture and melted butter to the flour mixture. Whisk gently just until combined. Use a rubber spatula to fold in the blueberries.
- Reduce the heat on your pre-heated skillet or griddle to medium-low (about a 3 or a 4). Drop a small pat of butter onto the hot surface and spread it around with a spatula. Add the pancake batter ? cup at a time. Cook the pancakes for 2-3 minutes until small bubbles start to form on the surface of the batter. Flip the pancakes and cook for 1-2 minutes more. Transfer the pancake to the warm baking sheet in your oven and continue this process until you have cooked all of your pancake batter.
- Serve your pancakes warm with maple syrup OR cool completely before wrapping tightly in plastic and freezing for later in an airtight container.
Notes:
- The size of your pancakes will influence the cooking time. I find that a small 3’’ pancake cooks for about 2 minutes before flipping, but a large 6’’ restaurant-style pancake will need 4-5 minutes of cooking before flipping.
- If pancake batter splatters around the pan when you flip a pancake, simply tuck the batter back into the underside of the pancake with your spatula as it continues to cook.
- Pancakes cook best “low and slow” to ensure they get done all the way through. That’s why I like to preheat my skillet at a slightly higher temperature and then reduce the heat so I get a nice golden brown sear on the outside of the pancake while taking time to slowly cook it through to the center.
Lisa says
Congrats on the move, Whitney! I know how it feels to move into the new space and to have to learn about the lighting all over again. I think you've done a great job with these pancakes. They look wonderful!
Whitney Reist says
Thank you so much, Lisa! That means a lot coming from you - I love all your gorgeous photos!