Buttermilk pancakes are a classic breakfast favorite. In my family, we always eat breakfast before officially starting our day, taking into account that breakfast is the most important meal of the day. My husband and I both have busy schedules, and a good breakfast ensures that we aren’t crashing in the middle of our demanding tasks. Besides, it’s always hard to think on an empty stomach and it’s unproductive to be working while feeling impatient for lunch!
The spring harvest is finally here after several months of a cold winter. This means that fresh fruits are available all around and at lower prices compared to off-season. If you’re unsure of when certain fruits are officially in season, it’s easy to tell by their appearance. I found these blueberries at the farmer’s market. They were amazingly sweet, juicy, and they were huge! It’s always a great idea to incorporate fresh fruits into your breakfast meals.
My husband requested pancakes for the next morning after we saw a sale on Canadian maple syrup. You might think that making pancakes is too much of a hassle to do before rushing off to work, but I’ll let you in on a little secret. I simply combine the dry ingredients in a mixing bowl the night before. Then I wash the blueberries, lay out all the equipment I need to use, and pick out the dishes. The next morning, all I have to do is whisk the wet ingredients and cook them! It takes 10 minutes from the time I enter the kitchen in the morning to when we start eating. And these pancakes turn out fluffy and moist every time, with the added burst of sweetness from the berries. It’s as easy as cake. Or pancake!
2 tbsp unsalted butter
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
Vegetable oil for the griddle
3/4 cup fresh blueberries
Pure maple syrup for serving
Heat the oven to 200oF. Melt the butter in a small bowl and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk and eggs until the eggs are lightly beaten. Pour the wet ingredients into the dry ingredients.
Whisk gently just until the dry ingredients are almost incorporated. To minimize gluten formation, stop whisking before the batter is evenly moistened; there should still be lumps.
Add the cooled melted butter and mix just until the batter is evenly moistened. Let the batter rest while you heat the griddle.
Heat a griddle or a non-stick skillet over medium heat until water droplets briefly dance when sprinkled on the surface before evaporating. Lightly oil the griddle with the vegetable oil. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry (about 1 to 2 minutes). While it is cooking, drop a small handful of fresh blueberries onto the pancakes, spacing them apart as desired.
Check the underside of each pancake to make sure it is nicely browned. Flip the pancakes in one smooth motion. Cook until the second side is nicely browned (about 1 minute more).
Transfer the pancakes to a baking sheet and keep warm in the preheated oven while you repeat with the remaining batter.
Serve with hot butter and maple syrup.