Blueberry Buttermilk Pancakes

Growing up, I can distinctly remember my father cooking breakfast on the weekends. In fact, even now when I make certain morning dishes I find myself recalling as I would stand beside him at the stove and he would show me how to make what he was making. He would patiently show me how to dip bread into eggs that were kissed with cinnamon to make french toast. I remember my father showing me the edges of a pan filled with beaten eggs that were ready to be stirred into curds that would become wonderfully fluffy scrambled eggs. I also remember pancakes… glorious, golden, buttery pancakes.

As an adult, I have always cooked with HB. She’s now nearly 13 and has a wonderful love of food and cooking. Each Sunday morning for many years has been “Pancake Sunday” in our house. Much like cooking with my father, HB and I stand in front of the stove cooking together, watching as the thick batter comes to a golden brown.

For HB, pancakes are usually only requested two ways. She likes them either no frills, straight up plain or she loves when I scatter rainbow sprinkles over them. Whenever she has friends spend the night, rainbow sprinkle pancakes are always a crowd pleaser the next morning.

However, her little sister is a BIG fan of blueberry pancakes! Maddy has recently decided that she’s Miss Independent and wants to feed herself everything which gets just a little messy. But it’s messy fun! These pancakes are a big hit with both the girls. We all love the decadent aroma of plump juicy blueberries hugged by warm, golden cake. Enjoy!



**…Your Mouth Will Thank You!

Blueberry Pancakes

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 Tbsp sugar

2 eggs

3 Tbsp vegetable oil

1 1/2 c. buttermilk

1 – 1 1/2 c. fresh blueberries

-In a bowl, combine all of the dry ingredients well.

-In a separate bowl, lightly beat the eggs. Add the oil and milk.

-Gently stir the half of the dry ingredients into the egg mixture just until combined. Then repeat with the second half of the dry ingredients. Gently fold in the blueberries.

-Heat a griddle or nonstick skillet over medium heat.

-Ladle the desired amount of batter onto the hot griddle. Allow it to cook until small bubbles start to form and the edges just start to look just a little dry.

-Flip the pancakes and cook on the other side for just about 2 minutes.




About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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7 Responses to Blueberry Buttermilk Pancakes

  1. Lauren says:

    WOW — your pancakes are picture-perfect! They look delicious! Mine always come out so ugly… but tasty too, so I take the good with the bad, haha.

  2. briarrose says:

    Awesome pics! My Dad made wonderful weekend breakfast foods as well. To this day the scent of warm syrup and bacon and sausage frying takes me back. 😉 Comfort food at its finest.

  3. Amazing pictures..those pancakes look have a wonderful blog

  4. Pingback: Lemon Ricotta Pancakes with Fresh Blueberry Sauce | FoodBabbles

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