I love pancakes. Like LOVE pancakes. I feel like there is never a bad time for pancakes… pancakes for breakfast; pancakes for lunch; pancakes for a mid-day snack; pancakes for dinner… pancakes are always a good time. If I had to choose what my last meal on earth would be, it would be pancakes.
The simple truth of the matter is that pancakes are kinda special to me. They hold a nostalgia deep in my heart that just always makes them taste the absolute freaking best.
Growing up, making pancakes for my brothers on Saturday mornings became something of a tradition. When I was around ten or eleven years old I became slightly obsessed with perfecting pancakes. I wanted my pancakes to have the perfect texture; the perfect flavour. I wanted them to be fluffy, little golden brown bundles of joy.
So every weekend I would make a batch for my brothers; testing out new techniques, adding and adjusting ingredients. I would badger my brothers for their opinions “Was this batch better than last week? Worse? Were they fluffier? What do you think?”
At the end of the day they weren’t really interested in analyzing the quality of this weeks pancakes vs last weeks… they were just interested in scarfing them down. I can’t really blame them – but they were no help; However, at the very least I knew I had happy eaters.
So I persisted. Finally a landed on this recipe – which is now my absolute go to when it comes to homemade pancakes. The best thing about them is that this is just an epic base recipe, which you are then free to do with what you will.
The go to for my brothers is always chocolate chip pancakes – and while I love me a good chocolate chip pancake – my go to is always pancakes with fresh berries or jam and a dollop of whipped cream; My actual heaven.
So you do you with these pancakes! Throw in the blueberries if you want or swap in raspberries or apple or whatever your heart desires!
Here’s the recipe lovelies! Happy pancake makin’!
KP xoxo
Fluffy Blueberry Buttermilk Pancakes
Things you need…
2 cups all purpose flour
3 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 eggs separated
1 tsp lemon zest
3 tbsp melted butter
1 tsp vanilla
1 cup blueberries (or berries of choice)
How to make…
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt until combined.
Using a hand mixed, whip the egg whites until stiff peaks form; set aside.
In a separate bowl, whisk together buttermilk, egg yolks, melted butter and vanilla. Pour the wet ingredients over the dry and stir with a spatula until the batter is just starting to come together. Add the whipped egg whites and gently fold them into the batter until its just coming together. Fold in berries.
Tip: Your batter does not need to be perfectly smooth – little lumps in your pancake batter are actually good.
Heat a buttered griddle or frying pan over medium heat. Pour or scoop the batter into the pan – approximately 1/4 cup for a smaller pancake or a whopping 1/2 cup for giant pancakes like these.
When your pancakes start to bubble on top, they are ready to flip. Brown the opposite side and serve em’ up!
Serve pancakes with butter, maple syrup, whipped cream, jam… anything your heart desires.
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