Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup (1/8 lb.) butter or margarine, melted
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
How to Make It
In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
This is my favorite pancake recipe! The buttermilk, butter and blueberries make this an outstanding pancake recipe. These are light and fluffy bursting with blueberries. I'm sure that I add more blueberries than the recipe calls for as I pick as many as I think I need and then some! The only thing that makes these better is blueberry syrup or better yet, huckleberry syrup from Misty Meadows at Oregonjam.com
wow - i thought these would be bland without any sugar but when you add in the fruit (i used fresh rasberries) and top it with a melted butter/vermont maple syrup mixture - they're richer and sweet as can be. tons of batter leftover for tomorrow - peaches. (i also added nutmeg, vanilla and a touch of almond extract.
Wonderful pancakes! Melt in your mouth. Top wth blueberry syrup with some fresh blueberries or use canned blueberry pie filling (you might have to thin this down a bit with some of the purchased blueberry pancake syrup.) Then top with some whipped topping.
These pancakes were amazing - light and fluffy! Made them exactly according to the recipe - used fresh blueberries. Delicious! This is our new Saturday morning "pancake recipe". Of course we have to half the batter - add blueberries for the adults, chocolate chips for the kids!
Excellent recipe...best pancakes I have ever had....light and tender. I used fresh blueberries but have also made these without fruit. Better than Martha Stewart's pancake recipe which had been my "go to" recipe. By the way, followed recipe exactly and did not make changes. Enjoy!!!!