You simply can’t go past a classic stack of fluffy pancakes when it comes to lazy weekend brunches (or lazy weeknight dinners, we don’t judge!). Adding blueberries to classic buttermilk pancakes is a quick and easy way to add a pop of flavour without any extra effort.
For all the things I don’t miss about living in the US there is simply nothing like walking into an American diner (but for real, as in a diner in America, sorry to all the American-style diners spread through cities across the world), and ordering a stack of proper pancakes.
Cooked on an enormous flatplate griddle, plate-sized, impossibly fluffy (often setting you back less than that barista crafted cold brew made with house-roasted fair trade beans harvested by tribal elders that you drank on the way to said diner…), and simply perfect every time.
The funny thing about pancakes though is that they’re so very simple to make. The recipe is nearly impossible to forget — 1 cup liquid, 1 cup flour, 1 egg, 1 Tbsp oil, 2 tsp baking powder — and once you’ve mastered low, even heat, Blueberry Buttermilk Pancakes (or any kind of pancakes to tell you the truth) can be whipped up in no time at all.
I tend to make pancakes a bit smaller than plate sized so I can have three or four instead of one (whatever, it’s a thing) but if you have the griddle and the spatula skills for enormous pancakes, we’re free on Sunday, what time should we be there?
Let us know if you make the recipe! Leave us a comment below, and if you share a photo on Instagram or Facebook don’t forget to tag us @thenwebrunch and #thenwebrunch. Happy brunching!
Fluffy classic buttermilk pancakes with bursts of fresh blueberry, how very perfect. This recipe makes roughly 6 x 1/3 cup batter pancakes or 8 x 1/4 cup batter pancakes. It can be multiplied or dived to suit the demands of your audience -- and if you're going for plate-sized pancakes, may the pancake-flipping-force be with you!
- 1 cup buttermilk (125 ml)
- 1 egg, room temperature, lightly whisked
- 1 Tbsp melted butter or oil
- 1 tsp vanilla extract
- 1 cup unbleached white flour (135 g)
- 2 tsp baking powder
- pinch salt
- 1 Tbsp sugar, optional
- 1/2 cup blueberries
- oil for cooking
- maple syrup and extra berries to serve
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Combine dry ingredients in a large bowl. Add buttermilk, egg, butter or oil and vanilla and stir until just combined, with a few lumps remaining. Fold in blueberries.
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Heat a large skillet over medium low heat. Wipe pan with a bit of oil and use a 1/4 or 1/3 cup measure to pour in batter. Cook for 2 – 3 minutes until small bubbles start to form. Flip and cook another minute or two until golden.
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Keep pancakes warm in oven or under a towel, repeat with remaining batter. Serve with maple syrup and extra blueberries.
- Batter will be thick, you can thin it with a bit of extra liquid however your pancakes will be thinner too.
- Buttermilk can be substituted with an equal amount of dairy or non-dairy milk mixed with 1 tsp lemon juice. Alternatively combine 1/2 cup milk and 1/2 cup natural yoghurt and mix well.
- Flour can be substituted with a good quality gf flour blend, or replace half of the unbleached flour with wholewheat.
- The sugar is optional and can be substituted with an equal amount of coconut sugar or even maple syrup.
- Fresh blueberries are best if possible, frozen can be used but will tint your batter purple.
NATURALLY: VEGETARIAN ♥ NUT FREE ♥ SOY FREE
OPTION FOR: GLUTEN FREE ♥ DAIRY-FREE ♥ SUGAR FREE ♥ REFINED SUGAR FREE
