Blueberry Pancakes

Apparently, the secret to good pancakes with frozen blueberries (not to mention beautiful browning) is lower heat. This time, I set my griddle to 325F, instead of my usual 350F or the griddle’s recommended 375F, and they came out *beautiful* They take longer, of course, but I was already committed to a slightly slow process, as I was making them with a toddler. (She cracked the eggs! Actually into the bowl! Without (much) shell! Okay, back to food—this is not the baby blog)


Adapted from Joy of Cooking

  • 3 c flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 tbsp dry buttermilk powder

Mix together well in a very big bowl.

  • 4 eggs
  • 6 tbsp melted butter
  • 3 c water

Whisk the eggs, butter and water together in another bowl. Try not to let your assistant spill the bowl onto the counter as you pour the wet ingredients into the dry. Stir until combined.


Blueberry Pancake Batter

Now plug in the griddle, and set it to 325F. Let the batter sit while the griddle gets warm.

  • 1 lb frozen blueberries

Pour in all the blueberries, and stir as little as possible to distribute them evenly into the batter. If you stir too much, you will have purple pancakes (so if you *want* purple pancakes, stir more or defrost the blueberries first.)


Pancakes on the Griddle

Spoon the batter onto the griddle 1/3c (or so) at a time. This will make 6 at a time on my griddle. Wait until the edges are starting to solidify and the first blueberry pops before turning. If they are getting too dark, reduce the heat a little.

Serve with maple syrup and your favorite tea. Makes a lot, so you may want to freeze the extras—this is twice as much batter as the JoC recipe I started from.


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