Buttermilk pancakes Breakfast


From the kitchen of Maureen view more

Prep time: 5 min.

Serving size: 3-4


1 1/4 C all-purpose flour
1 1/4 C well-shaken buttermilk
1/2 C melted unsalted butter
2 large eggs
2 T granulated sugar
1 tsp kosher salt
1 tsp baking powder
1 tsp baking soda

Blueberry Maple syrup:
3 C blueberries
1 C maple syrup


In a medium bowl, whisk together all ingredients until evenly combined and moistened thoroughly (some small lumps will remain.) Set mixture aside while griddle heats, or cover and store in frig to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
Heat a large seasoned cast iron skillet, frying pan or griddle over medium heat. Melt 1 T butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 min. Flip and cook until golden brown, another minute. Repeat with remaining batter. Serve immediately with maple syrup or Blueberry Maple Syrup (see recipe below.)

Combine 1 1/2 C berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 min., then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1-2 min. more. Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 C berries, and use to top pancakes, waffles, or French toast.