Homemade Buttermilk PancakesYum
As a kid….to me….homemade buttermilk pancakes were the ultimate breakfast, and something I looked forward to my mom making on the weekends. I don’t make homemade buttermilk pancakes very often…only on the weekends and only when I have the time…but when I do make them…these are the pancakes that I make. They’re thin, light, and fluffy …and they have a wonderful hint of lemon flavor from the zest of a Meyer lemon. Any syrup would do with these pancakes, but the fresh blueberry syrup compliments them nicely.
They’re also great to snack on straight from the pan while you stand over the stove turning more pancakes. I’ve never heard pancakes referred to as “addicting” before…but these fluffy buttermilk pancakes are totally addicting, even without any syrup. Over the weekend, a storm blew through Newport…making it perfect weather to lounge around and have these homemade buttermilk pancakes for a late morning breakfast. Also over the weekend, in the midst of that storm, Malcolm was racing for a great cause…and being the amazing athlete that he is…he took first place! I wish I had seen it in person! Congratulations, Malcolm!
I hope you enjoy these Homemade Buttermilk Pancakes with fresh Blueberry Syrup.
Thanks for taking the time to stop by!
~ xo Deb
Homemade Buttermilk Pancakes
2-1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
3 cups buttermilk
1/2 cup unsalted butter (1 stick – melted)
3 large eggs (room temperature)
1 tablespoon lemon zest
1 teaspoon vanilla extract
In a large bowl, blend the dry ingredients and set aside. In a medium size bowl, whisk together the buttermilk, melted butter, eggs, lemon zest and vanilla.
Make a well in the center of the flour mixture and pour the buttermilk mixture into the well. Folk until the batter is evenly moistened but leaving many lumps. This batter should remain thick, so be careful not to over mix. Set batter aside for approximately 5 minutes.
Preheat a heavy nonstick pan (or add a dollop of butter or a drizzle of oil to a regular pan for each batch of pancakes). Pour the batter onto the pan in 1/4 cupfuls. Spread and shape the batter with a silicone spatula or the back of a spoon. When bubbles appear on the top and the bottom looks golden, turn the pancakes and cook on the other side. It will take approximately 1-1/2 – 2 minutes on each side. Don’t flatten the pancakes, otherwise they won’t remain light and fluffy.
You can always add fresh blueberries directly to the batter for blueberry pancakes.
Fresh Blueberry Syrup
24 ounces fresh blueberries (4 small baskets), rinsed and stems removed
3/4 cup fresh squeezed orange juice
3/4 cup pure maple syrup
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon orange zest
1/8 teaspoon kosher salt
In a heavy, medium size saucepan over medium-low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer. Simmer for 6-8 minutes then puree with an immersion blender until the sauce is smooth. Sir in the remaining basket of blueberries.
You can also add some cut up frozen pieces of peaches to the syrup. Delicious!