Berries are shaping up to be the theme of my June - first there were the Strawberry Cupcakes for Charleigh, then the Summer Berry Pie for my Dad, and now these Blueberry Buttermilk Pancakes. What's next - a cobbler, jars of jam, or maybe a Summer berry cocktail?
If you've been looking for a go-to, no-fail, pancake recipe...look no further. Martha strikes again, these pancakes are perfect! I love the idea of keeping a big glass container full of homemade pancake mix on the counter, instead of reaching for the store bought mixes that are full of powdered shortening and unpronounceable chemicals. Just double, or triple, the dry ingredients below, mix together, store in a glass container, and when you're ready to whip up a batch of cakes add the correct ratio of eggs, milk, and melted butter!
Martha Stewart's Best Buttermilk Pancakes (with Blueberries):
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 pint blueberries *I added
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other-top with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.