I love berries. All berries. So I hereby declare this “berrilicious” week. Well… two weeks. I was going to share seven berry recipes in one week but then I remembered that I have this little conference (hah), you know… She Speaks coming up and I will barely have time to breath, let alone stop and use the computer. So, I’m going to schedule all seven recipes to post over the next two weeks. I hope you love the berry deliciousness as much as I enjoyed experimenting with the recipes.
Here’s what’s coming…
- Cranberry Chicken Salad with Toasted Pecans
- Berry Mango Salsa
- Berry Cobbler
- Grilled Chicken and Berry Salad with Berry Vinaigrette
- Dark Chocolate Strawberry Shortcake (I made this one for breakfast
) - Chicken Cutlets with Spicy Raspberry Sauce
- And, today… Blueberry Buttermilk Pancakes
My mouth is watering. Is yours? Actually, I may be drooling. Hope nobody notices.
Now normally I start with dessert but this time I think I’ll be traditional and start with breakfast. Blueberry Buttermilk Pancakes. Oh. My. Goodness. They were so tender and light and… ohhhhhhhh.
You can switch up this recipe and replace the blueberries with other fun stuff like chocolate chips or whatever floats your boat. I love to play with my food. How ’bout you?
Blueberry Buttermilk Pancakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 stick butter (1/2 cup), melted
- 1 1/3 cups buttermilk
- 2 eggs
- blueberries
- butter and real maple syrup
In a mixing bowl combine the dry ingredients with a whisk. Melt the butter then stir in the buttermilk. Add the eggs and whisk to combine. Stir wet ingredients into the dry ingredients until smooth but do not overmix. Let sit for five minutes.
Preheat griddle and butter or spray with non-stick cooking spray.
Use a 1/4 cup ladle to ladle out the batter onto the buttered griddle. Sprinkle each with as many blueberries as you want. Flip after about three minutes, or when bottom is golden and top is beginning to look a little dry. Cook other side for about two minutes or until golden.
Serve warm with butter and real maple syrup and garnish with more blueberries.
Makes about a dozen pancakes.
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Sweetest Blessings,
LeAnn
{ 8 comments… read them below or add one }
These sound amazing!! Would it still work if I used regular milk instead of buttermilk?
You can but they won’t be as tasty. You can make your own buttermilk substitution. This works with most recipes that call for buttermilk but I have never tried it with buttermilk pancakes so I can’t vouch for the taste. Since these are BUTTERMILK pancakes, the substitution might not be the same. If you want to give it a try, put 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill the cup with milk and let sit until it curdles (about 10 minutes).
Blessings!
LeAnn
Looking forward to all of these berry recipes!!
I love your blog!!
Well, I can tell you right now, visits to your site are going to cost me in pounds
!!
What a fabulous blog! You can be sure I’ll be back. I love to cook, and I also love new recipes.
Blessings,
Kathleen
REALLY looking forward to the dark chocolate strawberry shortcake….
These all look like great summer time recipes, too, thanks for all your effort in your super busy time, it is appreciated so much.
Yummy!!! We have pancakes or waffles every Saturday so these are a must try for me!
Oh my, the strawberries just finished the currants are done but up here in the northern midwest, the raspberries are just starting!!! Just LOVE berry season! Thanks for your amazing ideas!!!