Bigger the Stack, the Closer to the Mouth!
Pancakes are a breakfast staple that deserves a place at every table. What’s better than pancakes from scratch? It’s eggy, cakey, and this recipe makes it chewy.
Why Buttermilk?
“The acid in the buttermilk kickstarts the baking soda into action for extra height” – Bon Appetit
It also gives it that tartness and sourness that balances out with the sweet syrup and fruit added.
The Cream is “Fool” Proof
The blueberry whipped cream is an adaptation from the blueberry sauce I used in my Blueberry Fool’s Recipe. I omitted the lemon flavor, but I don’t see adding it to this recipe would be all too bad.
Equipment
- OXO 11″ Balloon Whisk
- Made By Design – 3 piece Stainless Steel Non-Slip Mixing Bowls
- OXO Silicone Spatula
- Lodge 8″ Cast Iron Skillet
Buttermilk Pancakes with Blueberry Whipped Cream
Chewy and fruity! The breakfast hero.
- balloon wired whisk
- Mixing Bowls
- Silicone Spatula
- cast iron skillet
- 280 grams all-purpose flour
- 31 grams sugar (granulated, white)
- 2.75 grams salt (kosher)
- 2 grams baking powder
- 2.5 grams baking soda
- 450 grams buttermilk
- 110 grams eggs (~ 2 Large)
- 44 grams butter (melted, unsalted)
Make the sauce
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In a saucepan, put the blueberries and sugar together on low heat until the juices release and become a bit thick.
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In a medium bowl whisk the heavy cream until soft to stiff peaks. Cover and store in refrigerator to keep cool
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Once the sauce is thicker and the blueberries are smashed into bits, stir and let it cool.
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Once both the whipped cream and sauce has cooled, scoop a couple spoon full of the blueberry sauce into the whipped cream and fold together with a spatula.
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Add more of the blueberry sauce to the whipped cream mix if you want more blueberry flavor.
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Store in an airtight container.
Make the pancakes
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In a small bowl, whisk together the flour, sugar, salt, baking powder, and baking soda
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Melt the better in the microwave or cast-iron pan.
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In a medium bowl, whisk together the buttermilk and eggs.
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While whisking the wet ingredients, slowly pour in the melted butter
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Add the dry ingredients to the wet ingredients
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Use a spatula to mix everything together until the flour is hydrated and there are some clumps
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Warm the pan on low on the stove.
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Add butter to the pan as necessary and spoon the size of pancake you wish to have
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Flip the pancake once you see bubble around the edges moving towards the center and it starts to change color a little bit
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Serve immediately or keep them in a warm oven 200 F
