Pancakes are the quintessential breakfast “comfort” food, and these Blueberry Buttermilk pancakes are a definite crowd pleaser on a Sunday morning or any morning, for that matter.
With this recipe, I decided to try something a little different and replaced 1/2 a cup of the all purpose flour with 1/2 a cup of ground almond meal, for a little added nutty flavor. They came out surprisingly light and fluffy. The whole batch was eaten with everyone full and satisfied.
Add all the dry ingredients ( 1 1/2 cups all purpose flour, 1/2 cup ground almond meal, 1/2 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. baking powder and 2 tbsp. sugar) to a large mixing bowl. You can make these with just all purpose flour and skip the ground almond meal. If you choose to do so, make sure you add 2 cups of flour.
In case you’re wondering, I used Bob’s Red Mill finely ground Almond Meal.
In another mixing bowl, whisk 2 eggs and then add 1/2 cup buttermilk, 1 cup milk. Whisk all together.
Pour the wet ingredients into the bowl with the dry ingredients. Mix until the ingredients are all incorporated but do not over-mix. Now add the melted butter. You want the batter will be on the lumpy side.
Using a ladle, add pancake batter to a non stick pan or griddle that has been oiled with vegetable oil or a little butter.
Now add blueberries to the pancake. If you prefer, you can fold the blueberries into the batter. Make sure your blueberries are plump and fresh.
After 3-4 minutes, turn pancake over with a metal pancake spatula. Now cook the other side. Check the underside for doneness. Add a little oil to the pan between batches.
Once done, remove to a plate and continue cooking the rest of the batter till you have a nice stack of yummy, fluffy, irresistible pancakes.
Serve while hot. You can serve them with Maple syrup or homemade blueberry compote.
Serves 3 -4. Enjoy!
1 1/2 cups all purpose flour (or 2 cups, if you choose to not use the ground almond meal)
1/2 cup finely ground almond meal
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup buttermilk
3 tbsp melted unsalted butter
vegetable oil or butter
1 cup fresh blueberries
In a large mixing bowl, whisk in all the dry ingredients. In another mixing bowl, whisk the eggs, and then add the buttermilk and milk. Pour the wet ingredients into the the bowl with the dry ingredients. Stir all the ingredients together until incorporated but not over-mixed. Now add the melted butter. You want your batter to be a bit lumpy. If you over-mix your batter, you will not get fluffy pancakes. Your batter is now ready to cook. Ladle the batter onto a large non-stick pan or griddle that has been oiled or buttered. Now add your blueberries to the pancake. Continue to cook for about 3-4 minutes. Flip the pancake over with a metal pancake spatula. Cook the other side until done. Continue this process until you have a nice stack of pancakes, making sure to oil the pan in between batches. Serve them hot with some maple syrup or blueberry compote.