Breakfast is my absolute favorite meal of the day. If it were up to me, I would be having it for lunch and dinner too, and many times, I do, mainly because I don’t wake up in time to put any effort into making a nice breakfast. Which reminds me…my New Years resolution was to eat a good breakfast at the start of the day…oops. My favorites include eggs benedict, omelette, good ol’ scrambled eggs or a hearty stack of buttermilk pancakes, just to name a few. For breakfast today, I decided I wanted to make blueberry pancakes. We have a large carton of blueberries in our fridge so I figured I would put them to good use. As per usual, I woke up a little later than what is normally determined as “breakfast time” so I proceeded to make breakfast for lunch.
This pancake recipe is perfect already just by itself, but can be turned up a notch by adding lemon or orange zest, chocolate chips, raspberries, or in this case, blueberries! This recipe is deliciously light and fluffy and have a perfect balance of flavor in them. They contain just the slightest bit of sweetness which complements the natural sweetness of the berry!
First, whisk together your egg and buttermilk, then sift in the dry ingredients.
Just like that, you have pancake batter! Now wasn’t that easy
Allow it to sit for 10-15 minutes so that the gluten in the flour has time to relax. You can even make this the night before and just set it in the fridge to be ready to use right away. While it is resting, heat your skillet and brush it lightly with vegetable oil. Once the batter is ready and the skillet hot, scoop the batter into the pan. I use my OXO measuring scoop to make sure all my pancakes come out to roughly the same size.
Once you have placed the batter in, drop 5-6 blueberries onto the surface.
I know, I need to get a bigger skillet. You will know when your pancakes are ready they are begin to form bubbles on top and the edges begin to look like they are drying out.
Flip! And proceed to marvel at how beautifully golden your pancakes are. Every now and then, you may ear a sizzle as the blueberries begin to break down and some juices ooze out. You want to continue to cook the pancakes until they are also golden on the bottom side.
In no time at all, you will have a beautiful stack of the fluffiest pancakes! These can be eaten just as is, or you can smoother in butter or honey as I have done so here. Now that, is a winner!
makes 14 small pancakes
1 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 Tbsp sugar
1 c buttermilk
(optional) blueberries, chocolate chips
In a medium bowl, whisk the egg and buttermilk together until it becomes a homogeneous mixture. Sift in the dry ingredients and whisk until no lumps remain. Set aside for 10-15 minutes to allow the gluten from the flour to relax. Heat a skillet on medium heat and gently brush with vegetable oil. Once the batter is ready, drop 2 Tbsp of batter onto the skillet. If adding any fruit or chocolate chips, drop them into the pancake. When the surface forms bubbles, flip the pancake to its other side until it turns golden brown. Serve with butter, syrup, jams, or honey.