Blueberry Buttermilk Pancakes

It is more important to eat some carbohydrates at breakfast, because the brain needs fuel right away, and carbohydrate is the best source. ~ Dr. Andrew Weil

The lightest, fluffiest pancakes you will ever make – whip up these blueberry buttermilk pancakes.

It was Sunday; and I thought I was dreaming. I heard the patter of little feet. How could that be? It had been a while since little feet pattered in my home.

As I shook the cobwebs from my brain, the dog started nudging me. Get up sleepy head. When my feet hit the floor, I suddenly realized those little feet belonged to Abraham and Oscar, my niece’s sons. They were leaving today; and a great breakfast was in order.

The recipe for these blueberry buttermilk pancakes was printed in Martha Stewart’s 10 year anniversary issue. She states, “When you really want to take time for a special weekend breakfast, pull out this recipe for the lightest, fluffiest pancakes you’ll ever make.” They don’t disappoint.

 
Gather the ingredients for these blueberry buttermilk pancakes.

Preheat your griddle.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Add the lightly beaten eggs, buttermilk and butter. Whisk to combine. Note: The batter will have small lumps.

Gently add the blueberries and fold them into the batter.  Notice the new ”hand model,” my niece Rebecca.

Brush some butter or oil on your griddle.

For 6” pancakes, pour ½ cup of batter onto the griddle.  Space pancakes 2” apart. Cook the pancakes until bubbles form on the top surface and the edges are slightly dry. When the pancakes are cooked place them on a platter in a warm oven. Repeat the process with the remaining batter.

Then call out “Breakfast is Served.”  I don’t want to leave  Scott out of the post.  The boys’ dad and Rebecca’s husband thoroughly enjoyed the breakfast with these fluffy blueberry buttermilk pancakes.

Blueberry Buttermilk Pancakes

By Patricia Rio Published: July 28, 2013

• Blueberry Buttermilk Pancakes

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  2 votes, 5.00 avg. rating (98% score)
• Yield: 9 6 Servings
• Prep: 20 mins
• Cook: 15 mins
• Ready In: 35 mins

Recipe courtesy of Martha Stewart

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons white sugar
• 2 whole large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons melted, unsalted butter
• 1 cup blueberries

Instructions

1. Gather your ingredients and preheat your griddle.
   
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the lightly beaten eggs, buttermilk and butter. Whisk to combine. Note: The batter will have small lumps.
   
3. Gently add the blueberries and fold them into the batter.
   
4. Brush some butter or oil on your griddle.
   
5. For 6” pancakes, pour ½ cup of batter onto the griddle. Space pancakes 2” apart. Cook the pancakes until bubbles form on the top surface and the edges are slightly dry. When the pancakes are cooked place them on a platter in a warm oven. Repeat the process with the remaining batter.
   
6. Then call out "Breakfast is Served." Enjoy!!