blueberry buttermilk pancakes

I'm an early-riser...always have been, so on a lazy Sunday I enjoy getting up early and making breakfast.  This morning I decided to make blueberry pancakes and bacon.  We stopped in at our local little butcher shop yesterday to pick up some meat, and I picked up a package of fresh, thick-cut maple-smoked bacon.  It was delicious and crispy, the perfect match for the sweet, soft pancakes.  Ahh, buttermilk pancakes...there's just something about them.  The flavour is what you think of when you remember eating pancakes as a kid.  My grandma always make the best pancakes; my sister and I would eat pancake, after pancake, after pancake - you could never get enough.  This recipe reminds me of those, with the addition of fresh blueberries that add a juicy and sweet treat.  My grandma's old cookbook suggests having pancakes with butter and a sprinkling of brown sugar, but I enjoyed mine with pure maple syrup this morning. 

Blueberry Buttermilk Pancakes

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 1/4 cups buttermilk
  • 1 egg
  • 3 tbsp melted butter
  • 1/2 tsp vanilla
  • 1 cup fresh blueberries
  • 1 tbsp flour

Mix the dry ingredients together in a medium sized bowl.  Measure out the buttermilk in a large measuring cup, then stir in the egg, vanilla and melted butter.  Flour the blueberries.  Stir the wet ingredients into the dry ingredients and stir until just mixed.  Stir in the blueberries. 

Heat up the frying pan over medium heat.  It's the right temperature when a few drops of water sprinkled on the pan dance around, but don't evaporate right away (too hot) or spread out (too cold).  Measure out batter for a pancake.  It's ready to flip over when the surface fills with bubbles.  Cook until lightly browned on the other side and serve when hot with butter & maple syrup.