Let’s chat about my love for pancakes! I have always…YES! ALWAYS…I’m not exaggerating… loved pancakes! I honestly do not know how any breakfast food with the word “cake” in it could not be loved?! When it comes to Saturday or Sunday morning breakfast it has to be something different than every other cold cereal breakfast day of the week! It needs to include… fluffy scrambled eggs, crispy fried bacon, and…pancakes! Like I said, I’ve loved them for as long as I can remember!
I realize that all food bloggers throw around the word “Best”! However, I am here to tell you that I truly make THE BEST buttermilk pancakes on this planet! Don’t believe me? Just ask the birds at my nest!
They love my pancakes…well, those that eat breakfast do!
It took me a long time to find the perfect recipe, and this folks, is the perfect recipe! It doesn’t come from a box or a bag. It isn’t gluten free, fat free, or calorie free! (Thank goodness!!)
What it is, is amazing, light, fluffy, melt in your mouth, Buttermilk Blueberry Pancakes. Not too thick…not too thin. They are just right! When it’s spring and the birds are singing and everything is in bloom I like to celebrate by adding fresh blueberries to those buttermilk pancakes!
TIP: The secret to my blueberry pancakes is to drop the blueberries onto the poured pancakes rather than mixing it into the mix. This prevents the batter from turning a lovely shade of lavender, which is fun if you are having a fairy breakfast… but not so cool for the men in your family!
It also allows you to place the berries exactly where you want them so that every fork full will have a little pocket of juicy blueberry goodness!
Notice those bubbles? Hello fluffy wonderful pancakes. The secret of this recipe is rapidly whisking the melted butter into the ice cold buttermilk and milk. It causes the melted butter to become micro beads of firm butter, creating even more pockets of goodness! I pour my batter from a ladle and then if it isn’t perfectly round, I gently use the bottom of the ladle to round them out.
Don’t those look amazing? These pancakes cook up so beautifully! I love to flip them and watch as they puff up.
The blueberries are in there, just under the surface. Yep, those blueberries are going to leave little round juice marks as they cook on your griddle but, it washes off and the beauty is that the hot griddle causes those berries to become soft and juicy.
Your second and third batches will have blueberry tattoo’s… but who cares? They’re like little badges of honor plastered across the tops of those amazing buttermilk flapjacks of goodness!
Can you see the little “air pockets” created by those micro beads of butter? Yum! Who doesn’t love nooks and crannies?
I decided I wanted to kick my blueberry pancakes up a notch, to ease my broken heart that vacation was over, so I made a fresh blueberry lemon zest “syrup”.
I have to say I think it is really more of a blueberry topping than a syrup. Whatever you want to call it, I call it ummm… amazing!!!
It hits these pancakes right out of the ball park! If you LOVE blueberries, and I do, I’m here to tell you these pancakes with this blueberry topping are going to knock your slippers right off your feet and cause your eyes to fly wide open and say “How’dy Sunshine!”
You don’t have to use the blueberry syrup, you can use maple syrup too and they’ll still be delicious. I promise!
The recipe for my buttermilk pancakes is in the printable below along with the recipe for the blueberry topping. Happy Monday! It’s time to get back to nesting and doing what I love to do most. Thanks for letting me be a part of your day! Come back again real soon!
I’m sharing these amazing pancakes over on Meal Plan Monday. Click HERE to join the Party!
You can do only half this recipe. Just use 2 eggs instead of three, cut all the ingredients in half.It will make 19 pancakes.
Also note that the cook time listed is just for the pancakes and not for the topping. It can be made ahead of time and cooling while you are making the pancakes.
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Recipe adapted from Allrecipes.com