Blueberry Buttermilk Pancakes

Preparation time: 20 minutes + 30 minutes cooking time | Makes: 10-12 medium sized pancakes

There’s something wonderfully ritualistic about a weekend pancake breakfast.

Why these pancakes make the perfect breakfast -
First of all - because they’re pancakes! These homemade blueberry buttermilk pancakes are straight out of a storybook, striking the perfect balance between a light yet substantial breakfast. The buttermilk adds a delicate tang while helping to activate the leaving agents for maximum fluffiness. Each bite delivers pockets vanilla, cinnamon and blueberries that bust with flavour.

While not complicated, this recipe is best saved for a lazy Sunday morning in your pyjamas, when nothing but a mix of butter and maple syrup will hit the spot.

Check out the recipe notes for substitutions and more.

Ingredients

• 2 cups flour
• 1 tablespoon brown sugar
• 2 tsps. each baking powder + baking soda
• 1/2 tsp. flaky salt
• 1/2 tsp. ground cinnamon
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted butter
• 1 tsp. vanilla essence
• Frozen blueberries (as desired)
• Oil, for cooking
• Maple syrup, to serve

Method

1. Mix the dry ingredients together and set aside.

2. Whisk the eggs, butter, buttermilk and vanilla together till combined (the mix might look like it’s split). Fold in the dry and wet ingredients together.

3. Rest the batter for at least 30 minutes.

4. Heat a large frying pan on medium heat.

5. Brush with oil and ladle in the pancake batter. Sprinkle with frozen blueberries and wait till bubbles appear on the surface.

6. Flip and cook the pancake for 2-3 minutes until evenly browned on both sides.

7. Serve warm with fresh berries and maple syrup.

RECIPE NOTES

Swaps, Serves & Storage

1. Can I swap the blueberries for other berries?
   You can also swap the frozen blueberries frozen raspberries, blackberries or strawberries in the pancake batter.

2. Can I swap the buttermilk?
   The buttermilk adds a delicate tang to the pancakes and also helps with the texture. If you can’t find buttermilk, you can easily make it at home. Simply mix a tablespoon of vinegar or lemon juice in a cup of warm milk and set aside for a few minutes until slightly curdled.

3. What else can I serve my blueberry pancakes with?
   The pancakes are great with mixed berries, Greek yoghurt, honey, peanut butter or almond butter, Nutella or melted chocolate too.

4. Can I freeze these pancakes?
   Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag for a speedy weekend or weekday breakfast.

Tips & Tricks

1. Don’t overmix your pancakes - a few lumps in the batter are good. Overmixing will develop the gluten in the flour and make them tough.

2. Pan temperature is key - use a medium heat and brush the pan with oil between every batch for even cooking.

3. Cooking for a crowd? I like to keep my cooked pancakes wrapped in a clean tea towel until I’ve finished the batter.

4. Resting the batter - Resting pancake batter allows the flour to soak up the liquid, resulting in a lighter, airier pancake. This crucial step gives you that perfect fluffy texture that makes these pancakes special. If you're pressed for time, you can skip this step, but those 30 minutes make a noticeable difference.