I told myself I would follow a “one post per week” schedule, to keep it consistent without spending allll my time here. But these are special times, and I thought maybe you could use some pancakes to help get through this thing. Also, when we found out we would be staying home for awhile, David chimed in with “we can have pancakes, right?” So here we are.

Now, I’m all for experimenting with unique ingredients and fancy toppings and fillings sometimes, but when I’m cooking before coffee, I am also very happy to use one bowl and items I usually already have on hand. These pancakes get all their fluff from the buttermilk and a generous helping of baking powder (no whipping egg whites, thank you!) It is a simple recipe that can certainly be embellished if you so desire. But don’t worry, they are reliably, (delightfully) soft, light, and sure to satisfy any pancake craving as-is.

Blueberry Pancakes

Recipe by Too Many Spoons

Servings

smallish pancakes

Cost

Total time

minutes

Some notes:
Melt the butter first, so it has time to cool. You don’t want it to be too warm when it hits the eggs.
Make sure your pan is fully heated, but not hotter than “medium.” This way the pancakes won’t brown too quickly, and will cook through in the middle.

Ingredients

2 cups all purpose flour
1/4 cup white sugar
1 Tbsp baking powder
1 tsp salt
2 eggs
2 cups buttermilk
1/2 cup butter, melted, plus a little more for greasing the pan
1 pint blueberries
maple syrup and powdered sugar (optional), for serving

Directions

Heat a griddle pan over medium heat while you prepare the pancake batter. When hot, coat with a very thin layer of butter.
Put the flour, sugar, baking powder, and salt in a large bowl. Whisk the dry ingredients together, then use the back of a spoon to make a well in the middle.
Lightly beat the eggs with a fork, then pour them into the well.
.
Add the buttermilk and melted butter to the eggs in the well, then start whisking from the inside out to gradually incorporate the flour mixture into the egg mixture. Whisk gently, just until there are no obvious dry bits left, but small lumps still remain throughout.
Use a small ladle to pour out as many pancakes will fit onto the griddle. Immediately drop some blueberries into the batter of each pancake. (This is ensures even blueberry distribution). Cook the first side until the pancakes appear dry on the edges, and small bubbles form over the surface.
Flip the pancakes, then cook until golden brown on both sides (about 1-2 minutes more).
Serve with extra blueberries on top, and plenty of maple syrup. If you’re feeling fancy, go ahead and dust with some powdered sugar too.