EASY From-Scratch Blueberry Buttermilk Pancakes

Keep it Simple… Pancakes!

Picture it, it’s the weekend, you just woke up, and you’re craving something extra yummy for breakfast. Do you want something savory like eggs, bacon, sausage? Or something sweeter like pancakes or french toast? Simple like cereal or tricky like avocado toast with a perfectly fried egg on top? Don’t let choice overload keep you from making the right decision; blueberry buttermilk pancakes from scratch! Don’t worry, it’s not as intimidating as the name suggests. This recipe calls for ingredients you probably already have around your kitchen and is flexible enough for adaptations and preferences. And if you’re still craving some savory with your sweet and delicious pancakes, some bacon on the side takes this 10/10 breakfast to a 12/10.

Pancakes are an American classic but are easy to get wrong. Too rubbery, overcooked, or not cooked enough, lacking the made-from-scratch deliciousness? There’s no need to overcomplicate it. Follow this recipe and you’ll be raking in the pancake compliments from your family and friends every time you make them.

What You’ll Need:

Buttermilk: in combination with the baking soda your pancakes will be lighter and fluffier. Plus it gives your pancakes that nice made-from-scratch tastiness. (Shoutout Lochmead Farms for the always delicious buttermilk). (2 & 1/4 cups)

Eggs: (2 large)

Baking Powder & Baking Soda: for maximum fluffiness. (2 teaspoons baking POWDER, 1/2 teaspoon baking SODA)

All Purpose Flour: (2 cups)

Unsalted Butter: (4 tablespoons)

Vanilla Extract: (1 teaspoon)

Blueberries: (can be substituted for chocolate chips, banana, or nothing at all!) Blueberries are full of antioxidants and a great fresh flavor that pairs nicely with the sweetness of the pancake and the savoriness of the butter that you’ll inevitably pile on top (no judgment here).

Sugar: you can also substitute with a sugar replacement, for example, I have used Stevia in the raw and it turned out delicious! (3 tablespoons)

Salt: nothing like a little salty to bring out the sweetness right? (1/2 teaspoon)

Kitchen Tools:

Two large mixing bowls: use one for the dry ingredients and the other for the wet.

Wooden spoon

Wisk: for the eggs.

Measuring cups for dry ingredients

Measuring cup for wet ingredients

Non-stick skillet

Large spatula

Oil or non-stick spray: (use on skillet in-between pancakes and the spatula before flipping the cakes).

Instructions:

1. Take out your buttermilk, eggs, and unsalted butter to warm close to room temperature to assist in the mixing of ingredients.

2. In one large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and sugar until they are well combined.

3. In your second bowl, combine the wet ingredients: buttermilk, eggs, and vanilla extract. Wait to add the butter.

4. Now, melt your butter (carefully, don’t let it explode in the microwave!). Once melted, slowly add it to the wet ingredient bowl while simultaneously whisking. Go slow, or your buttermilk will curdle. It’s okay if it does, keep whisking it together until well mixed.

5. Next, add your wet ingredient mixture to your dry ingredient bowl and use a wooden spoon to combine. Do not overmix! Overmixing will result in flat pancakes instead of fluffy and light (if that is your goal, however, mix away!).

6. Now let your pancake mix sit for a few minutes while you preheat your skillet and spray it with oil or non-stick. (Medium-low heat).

7. Once the skillet is up to temperature, add your batter! I’d recommend half a cup, then layer on some blueberries, and then add a dash more batter on top.

8. Allow the pancake to cook for a few minutes before flipping with your greased-up spatula. The pancake should be bubbling, and the edges should look cooked. That is when you can check the underside and prepare to flip the pancake.

9. Use up your batter reserves and serve hot with butter and maple syrup on top!

Tips:

Add oil in between pancakes to the skillet and spatula to avoid sticking.

Don’t let the skillet get too hot or your pancakes will look slightly burnt on the outside but undercooked inside.

Don’t be shy with the blueberries. I prefer a whole handful per pancake so that you get a blueberry in every bite!

Based on these ingredient measurements, I make around five medium-sized pancakes per batch. A regular person can probably eat one to two, so if you’re cooking for teenage boys… double or triple the recipe!

Delicious pancakes begin with delicious ingredients – stop at any Dari Mart Store for the fresh and local Lochmead Farms buttermilk. Do the same for your eggs and blueberries if possible, local is always best!

Keep it Simple… Pancakes!

What You’ll Need:

Kitchen Tools:

Instructions:

Tips:

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