Who does not love settling down on a cozy weekend morning and digging in to a stack of warm, fluffy cakes piled high on a plate, dripping in melted butter and gooey syrup?
Didn’t think so.
My family’s flavor of choice is Banana-Chocolate Chip, but I love fresh Blueberry Pancakes.
In honor of National Blueberry Pancake Day, I’m going to share my recipe for Buttermilk Pancakes. This easy, light batter makes it absolutely perfect as a base to enjoy plain and holds it’s own with any add-ins you choose; including – but certainly not limited to- blueberries!
Buttermilk Pancake Recipe*:
1 1/2 cups flour
1/2 tsp. salt
1 1/4 tsp. baking soda
2 cups buttermilk
1 tsp. vanilla extract
1 egg, separated
In a large bowl, combine flour, salt and baking soda. Mix well. Add buttermilk, vanilla and egg yolk. Stir with whisk until just mixed together.
In separate bowl, beat egg white with a whisk until stiff. It should look like this:
Add to batter and fold in with a spatula, gently.
If making chocolate chip flavor, add in 1 cup mini chips and stir gently.
Using a soup ladle, pour batter onto a hot griddle or pan that has been sprayed with non-stick spray. If making blueberry or other fruit, place a few pieces on top of batter before turning. Cook until batter has bubbles, then flip. Cook 2 minutes longer or until golden brown.
Top pancakes with a few more berries.
How do you like your pancakes? Share in the comments!
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*This recipe has been adapted from Yankee Magazine, Best New England Recipes, October 2011, pg. 67
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