A variation of our favorite light and fluffy buttermilk pancakes, with lots of fresh blueberries and a hint of cinnamon and whole wheat.
On Saturday and Sunday mornings you can usually find us at the kitchen table, still in our pajamas, eating breakfast together as a family. There’s almost always pancakes involved, and a pile of bacon too.
We like to start our weekends slowly with a real meal together, which never happens during the busy work week. Monday through Friday it’s all about smoothies and granola bars and rushing out the door. But on Saturday and Sunday it’s all about a quiet meal together, and pancakes.
Lately I’ve been playing with our favorite buttermilk pancake recipe, adding a little bit of this and a little bit of that, and this is my current variation of choice. Not only are these pancakes packed full of fresh blueberries, but there’s also a hint of cinnamon and some whole wheat flour too. I added just enough whole wheat flour to give them some heartiness, but not so much that it weighs them down.
We’ve been going crazy for these pancakes, and after the reaction I got from this photo on instagram, I figured you probably will too.
So here’s to the weekend! I’ve got your mornings covered.
baking tip:Why lumpy pancake batter is good
Don’t be tempted to mix your pancake batter until all the lumps are gone. Over mixing will cause the gluten in the flour to develop, resulting in a chewy and dense pancake instead of a light and tender one. Mix the batter only until all visible streaks of dry ingredients are gone, but some lumps remain. Lumps in your batter won’t do any harm!
Blueberry Buttermilk Pancakes
- 1 cup (120 grams) all-purpose flour
- 1 cup (100 grams) whole wheat pastry flour (see Note)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 cups (475 ml) buttermilk, well-shaken
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (56 grams) unsalted butter, melted
- 1 pint (350 grams) fresh or frozen blueberries
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes. Serve immediately or keep warm in a 200 degree oven until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.