One of my fondest memories I have before Jacob and I lived together was when we would go out to breakfast once a week together. We would wait out in the cold until a table opened up and we always hoped that we would get the same corner table we sat at the first time we went there. We would order coffees and talk while we waited for our food. Sometimes we wouldn't even talk. We would just look at each other and smile because we loved being together so much.
Jacob usually ordered a 'skillet hash' dish and I would order a classic breakfast complete with bacon, eggs, and potatoes and a side of french toast or blueberry pancakes, which Jake always ended up eating half of because I could never finish them. Whenever we think back on those times we laugh because the food at that tiny restaurant wasn't very good but we kept on going because we loved being there together. We just celebrated our one year anniversary a little over a month ago and I have to say, I would eat a million bad breakfasts so long as Jacob were there with me. And since I know that he reads every post, I love you Jacob!
As soon as Jacob and I moved in together, I knew I wanted to recreate those times we went out to breakfast together but with food that we actually enjoyed. So, I set out to create the best blueberry pancake recipe! Now, most pancakes that you will get at restaurants are bad. They are dense, mushy, and they are either too bland or too sweet. I can honestly say I have never been impressed with a restaurant pancake. In my opinion, a great pancake is light, fluffy, and has just a hint of sweetness, enough to where you can drizzle on a good amount of maple syrup without having a sugar overload in your mouth.
And you guys, these truly are The Best Blueberry Buttermilk Pancakes the best I have ever had. I have been making these for about three years now and anyone who has ever had them agrees that they are the best. If you're like me, you grew up eating pancakes that were made from a box of dry mix that require you to add water and maybe eggs. Not anymore! This recipe is simple and requires minimal ingredients. You will never have to eat boxed mix or restaurant pancakes again! In fact, you won't ever want to eat those pancakes anymore once you try these Blueberry Buttermilk Pancakes.
These pancakes are the best because they have all the marks of a great pancake. They are light and fluffy in texture. They use a small amount of sugar and butter in the batter to give the pancakes a depth of flavor and just a hint of sweetness. They also have a slight tang to them from the buttermilk which balances out the sugar and butter perfectly. You won't need any fancy ingredients or equipment to make these Blueberry Buttermilk Pancakes making them perfect for your weekend breakfast and brunch!
Now I love Blueberry Pancakes… however… I'm really not a big fan of fresh blueberries. I really only like them when they are cooked or baked into something; blueberry pancakes, blueberry muffins, etc. My favorite way to use blueberries is in pancakes so I always go for Blueberry Pancakes but the great thing about this recipe is that you can substitute them for practically anything! You could add in equal amounts of chocolate chunks, bananas, nuts, raspberries, strawberries, or any other pancake mix-ins you would like. This is a great pancake base recipe that you can make your own. All I ask is that you use pure maple syrup. Trust me you guys, Jacob introduced me to it three years ago and I will never go back to 'faux' maple syrup.
I hope you enjoyed this weeks recipe for The Best Blueberry Buttermilk Pancakes. It has been a favorite for years now and I am so excited to finally share it with you! If you try this recipe or any others from A Common Kitchen, please share your feedback and/or pictures with me. I'd love to hear from you. Happy baking everyone!
The Best Blueberry Pancakes
Makes about 12 Pancakes
2 Cups All Purpose Flour
2 Tablespoons Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
4 Tablespoons Butter, melted
1 Teaspoon Vanilla Extract
½ Cup Whole Milk
2 Cups Buttermilk
Butter and Pure Maple Syrup to top
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl or large measuring cup, whisk together the melted butter, vanilla extract, eggs, milk, and buttermilk until fully combined.
Pour the wet ingredients into the dry and fold together just until combined— do NOT over mix! There should be small lumps of dry batter still.
Preheat a griddle to medium high (temperature will vary based on your griddle but I set mine to 350℉). Lightly butter the hot griddle.
Use a ¼ cup measuring spoon to portion out pancakes, making 3-4 a time. Cook the pancakes for 2-3 minutes or until you see a few bubbles pop up on the top of the pancake. Flip the pancakes and cook for another 2-3 minutes or until golden brown. Place the cooked pancakes on a plate and repeat with the remaining batter.
Serve with butter and warmed Pure Maple Syrup. Enjoy!