A tall stack of pancakes with cascades of maple syrup and a pat of butter is the epitome of comfort food. Pancakes were always our standard weekend breakfast growing up. My sisters begged for chocolate chip, but I (shockingly) always wanted plain. Today, I’m all about the blueberries in this classic breakfast food. Two essentials for my pancakes? Real buttermilk and a hot skillet.
- Yield: 12 Pancakes
- Preparation Time: 30 Minutes
- Total Time: 30 Minutes
- 6 tbsp butter, plus more for greasing
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 2 cups (480ml) buttermilk
- 1 cup blueberries (fresh or frozen)
- Melt the butter in a small bowl and allow to slightly cool.
- Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Whisk the eggs until beaten, then whisk in the buttermilk and melted butter. Whisk in the dry ingredients until just combined—a few small lumps are okay. The batter will be thick.
- Melt a little butter in a large frying pan or a griddle over medium heat. Spoon 1∕3 cup of batter onto the pan and repeat with 2–3 more pancakes depending on the size of your pan. Dot several blueberries on the top of each pancake— the amount of blueberries for each is up to you. Cook the pancakes until bubbles rise to the surface, about 2 minutes. Carefully flip the pancakes and cook for another 2 minutes. Butter the pan before each batch of remaining pancakes.
- Transfer the pancakes to a large plate and cover tightly to keep warm as you prepare the remaining pancakes.