Fluffy Blueberry Pancakes Prepared with Buttermilk
Here's the Peachy Keen Blues: A Gist Guide to Making Perky Blueberry Pancakes
Don't let your blueberry pancakes fall flat! Sprinkle those berries onto each pancake as it cooks, ensuring every round of fluffiness gets its fair share.
This pancake party caters to both fresh and frozen berries, but remember, if you're using the frozen kind, don't defrost them! A soggy, streaky mess? Not on our watch. And for goodness sake, don't mix the frozen berries directly into the batter – that's a recipe for a chilled, clumpy disaster.
Ever wondered how to freeze fresh blueberries? It's simple as pie! Arrange them on a baking sheet in a single layer, pop 'em in the freezer until solid, then transfer to a resealable bag or airtight container. They'll be ready to rock your pancake world for up to amonth!
Our blueberry buttermilk pan-cakes-a-rama was a hit in our tale about freezing summer fruits.
- Yield: 16 (4-inch) or 8 (6-inch) pancakes
- Difficulty: A breeze, darling
- Total Time: 30 mins
Grocery List (11)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter (1/2 stick), melted and cooled
- Vegetable oil
- 2 cups fresh or frozen blueberries
- Syrup and butter, for servin'
Let's Get Cookin'
- Crank up that oven to 200°F and stick a rack in the middle. Pop a baking sheet on there, too.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda – whisk until you got a harmonious blend.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until they're one happy fam.
- Pour the wet goodness into the dry batter and gently fold it in until there are no more streaks – no need to overwork it here. Give it a five-minute rest while you prep your skillet.
- Heat a large frying pan, seasoned cast-iron skillet, or griddle over medium heat for about four minutes. Test the heat by flicking a few drops of water on it – if it bounces and sizzles, you're good to go! Lightly grease the pan with some vegetable oil before ladling in the batter.
- For large (6-inch) pancakes, ladle 1/2 cup of batter, leaving about 1 inch between each one. Sprinkle each pancake with 1/4 cup of blueberries. For smaller (4-inch) pancakes, use 1/4 cup of batter and 2 tablespoons of blueberries per bundle. Cook until bubbles appear and the bottoms turn a golden hue, about 3-4 minutes. Flip and cook for another 2 minutes, or until the other side is golden, too. Transfer the cooked pancakes to the baking sheet in the oven to stay warm. Repeat with the remaining batter, re-oiling the pan as needed. Serve with butter and syrup for a mouthwatering masterpiece!
Pro Tips:
- To prevent the frozen blueberries from making a soggy mess, thaw them just before using, gently pat dry, or use them straight from frozen.
- If you like a little texture boost, soak some oats in buttermilk for 10 minutes before combining with the other wet ingredients.
- Avoid overmixing the batter – it's cool if it's a bit lumpy!
- Fold in the blueberries gently just before cooking to preserve their shape.
- When using frozen blueberries in the Peachy Keen Blues pancake recipe, ensure they remain frozen to avoid making a soggy mess. Do not defrost them beforehand.
- For the best results, do not mix the frozen berries directly into the batter. Instead, fold them gently into the pancakes just before cooking to preserve their shape.
- If you're using fresh blueberries for the recipe and want to freeze some for later, spread them out in a single layer on a baking sheet and freeze until solid, then transfer to a resealable bag or airtight container for up to a month.
- This freezing instruction for blueberries is part of a broader guide titled "Freezing Summer Fruits," where you can find similar techniques for freezing other summer berries.
