Paaancakes!! I can’t believe I haven’t posted about pancakes yet. They’re seriously a staple around here – we eat pancakes at least 2-3 times a week. What’s not to love?! In fact, they’re worthy of a list (does anyone else love lists!?):
Why do I love pancakes? They are:
- Soft and fluffy
- Quick and easy
- TOTALLY freezable
- Super versatile
I could go on, but I’ll spare you. What you really need to get from this is that pancakes are the best!
You know what else is the best? Buttermilk!! Using buttermilk in pancakes is a game-changer. That slightly soured milk creates just the softest, fluffiest pancake. We pretty much never make pancakes (or waffles) without it. And guess what? If you don’t have any store-bought buttermilk at home, you can easily make it with regular milk and some lemon juice! See my notes in the recipe for instructions 🙂
We like to make all sorts of pancakes around here, but I chose to share this particular recipe with you as it checks a lot of important boxes for me. When I’m making pancakes as often as I am, and I’m feeding my tiny terrors, I want to be sure I’m not loading them up with tons of unhealthy ingredients. These pancakes are whole wheat, but the buttermilk and melted butter ensure that they’re not too dense and still taste light and fluffy, the way a pancake should be!
The batter comes together in a cinch – Etienne and I will actually sometimes mix the dry ingredients together the night before and measure out the wet ingredients so that we can throw everything together quickly in the morning.
The blueberries are the last ingredient to be added; I like to use fresh but frozen works just as well – just be sure to mix them into the batter gently or you’ll have BLUEberry pancakes 😉
I love using my Hamilton Beach electric griddle to make our pancakes – I can do 4 at a time! This is a necessity when you’ve got hungry monsters in the morning (terrors, monsters…..I really do love my kids).
Whichever way you slice it (or top it), these pancakes are sure to be a hit at your place. Try them this weekend! You’ll thank me.
Fluffy, soft, blueberry-studded whole wheat buttermilk pancakes. They’re a weekend breakfast game-changer!
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 2 cups buttermilk*
- 1/4 cup brown sugar, packed
- 1 tsp pure vanilla extract
- 1/4 cup butter, melted and slightly cooled (plus more for cooking the pancakes)
- 1 1/2 cups blueberries*
- In a large mixing bowl, combine together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In another medium sized mixing bowl, whisk together the eggs, buttermilk, brown sugar and vanilla extract. Whisk in the melted butter (be sure it has cooled enough that it won’t “cook” your eggs).
- Pour the wet ingredients into the dry, and stir together until just combined (do not overmix)! Gently fold in the blueberries.
- Heat an electric griddle or frying pan over the stove on medium heat, and add a dollop of butter to the pan, allowing it to coat the bottom of the pan. Using about 1/3 cup at a time, drop the batter into the pan to form your pancake. Wait until you see bubbles begin to form on the top, about 2 minutes, then swiftly flip the pancake and cook through, about 2 more minutes. Repeat with more butter and batter. Keep the pancakes warm in an oven preheated to 175 F on a cookie sheet, until all of the pancakes are done. Serve with maple syrup, whipped cream, and more blueberries!
Pancakes will keep in the fridge, in an airtight container for 2-3 days and in the freezer for up to 2 months.
- To make your own buttermilk, simply measure 2 cups of milk into a measuring cup, and add 2 tbsp of lemon juice or white vinegar and let the mixture stand for 5-10 minutes before using.
- Frozen blueberries may be used in place of fresh; be sure to add them right at the end and be very gentle to prevent colour bleeding into your batter.
Pin the pancakes 🙂