Blueberry season is in full swing up here in Alaska and we’ve been taking advantage! Berry picking is a great excuse to get outdoors on a nice afternoon or evening so we’ve collected a lot of berries in the last few weeks. We’ve been using them for a wide variety of culinary creations from breakfast to drinks…
- Homemade blueberry preserves (from my Tupelo Honey Cafe Cookbook) – delicious on toast or, my personal favorite, homemade Buttermilk Biscuits.
- Blueberry waffles, my boyfriend’s favorite breakfast dish, using my Spiced Buttermilk Waffle recipe (which I’ll share soon).
- Blueberry simple syrup to use in these Blueberry Lime Smashes from Mind over Batter – wonderfully refreshing but not too sweet drinks perfect for sipping on the porch. I’d describe them as a hybrid between a blueberry mojito and a margarita.
Maybe next weekend I’ll make some blueberry streusal muffins. But today I’m sharing with you a breakfast classic – Wild Blueberry Pancakes!
I think the recipe for the batter originally came from Anne Burrell but I can’t remember for sure. What I can tell you is these pancakes are wonderfully tall and fluffy, the best I’ve ever had. The blueberries almost add a savory quality to this dish. I know, you’re thinking, “But berries are sweet…” Well, a) I’m using wild blueberries which are usually not a sweet as the storebought variety and b) next to maple syrup the berries don’t seem as sweet as when they’re eaten alone.
Anyways, these pancakes are sure to start your morning off right. When it’s not blueberry season I use the batter to make plain buttermilk pancakes so if you don’t have any blueberries or prefer your pancakes without them, give the recipe a try. These pancakes don’t take much more time and taste much better than flapjacks from the boxed pancake mixes!
Wild Blueberry Pancakes
Prep Time: 5-10 minutes
Cook Time: 15 minutes
1 c. Flour
2 tbsp. Sugar
1 1/8 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 c. Buttermilk
2 tbsp. Butter, melted
~1/2 c. Blueberries
1. Beat the egg, buttermilk, and melted butter together being careful not to cook your egg with the warm butter.
2. Sift together the flour, baking powder, baking soda, sugar, and salt. Add the wet ingredients and mix to create a lumpy batter. Do not overmix the batter or you’ll end up with tough pancakes…
3. Heat a pan (I use a griddle) over medium heat. Once the pan has heated, spoon ~1/3 c. batter onto the skillet and sprinkle the top with blueberries.
4. Cook about 3 minutes until the first side is golden. There should be small bubbles forming on the surface of the uncooked side. Flip and cook 2-3 minutes on the other side. Keep in mind these are thick, fluffy pancakes so they may need a little more time than you expect to cook all the way through.
5. Transfer the cooked pancakes to a warm oven while you finish cooking the rest of the batter. You should get about 6 pancakes.
Once all the pancakes are cooked, plate ’em up and serve with syrup. If you want a very blueberry-y breakfast, you could use blueberry syrup. I prefer real maple syrup – the good stuff. I hope these pancakes help get your day off to a great, tasty start!