By now, it should be pretty clear that I love berries. Blueberries, strawberries, blackberries, and raspberries. I love them all and take full advantage of the abundance of berries during the picking season. In some places, blueberries have already started ripening. The blueberry bushes that we have planted in our yard will be ready in a few weeks. The bushes have a lot of berries on them so I am looking forward to sharing even more recipes using blueberries.
During the week I never make a full breakfast. It is always grab and go, which generally means I have toast with peanut butter or a scone or muffin left over from the weekend. Since I haven’t really cooked a full breakfast in quite some time, I felt like making something warm and delicious over the weekend. My favorite blueberry buttermilk pancakes were the perfect meal.
- 2 eggs
- 2 cups all-purpose flour
- 3 tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ¼ cups buttermilk
- 4 tbsp. unsalted butter, melted
- ½ tsp. vanilla extract
- 1 cup fresh blueberries
- confectioners’ sugar, maple syrup, etc. for serving
- Preheat the oven to 200 degrees.
- In a large mixing bowl, lightly beat the eggs. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.
- Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.
- Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.