Martha Stewart Blueberry Buttermilk Pancakes

Martha Stewart blueberry buttermilk pancakes take about 30 minutes and just flour, buttermilk and fresh blueberries to make a stack of fluffy, golden breakfast pancakes. This easy buttermilk pancake recipe fits lazy weekend breakfast ideas, summer brunch tables and busy school mornings.

Let the batter stand a full 10 minutes before it hits the griddle, because the flour needs that time to relax and the leaveners start working. Skip the rest and the pancakes turn out denser and tougher.

Martha tosses the blueberries with a little of the dry flour mixture before folding them in, so they stay spread through the batter instead of sinking. She also adds fresh lemon zest to the batter, which gives the pancakes a bright citrus lift that plain buttermilk pancakes don't have.

Martha Stewart Blueberry Buttermilk Pancakes

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

150

kcal

A thick buttermilk batter with small lumps left in cooks into pancakes that are springy in the middle and crisp-edged outside. Blueberries burst into jammy pockets as each one browns on the griddle.

Ingredients

• 2 cups all-purpose flour
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon coarse salt
  

• 1/4 teaspoon ground cinnamon
  

• 1 tablespoon sugar
  

• 1 cup fresh or thawed frozen blueberries
  

• 2 cups buttermilk (well shaken before measuring)
  

• 2 large eggs
  

• Grated zest of 1 lemon
  

• Vegetable oil, for cooking
  

• Unsalted butter and pure maple syrup, for serving
  

Directions

• Mix the dry ingredients: Whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon coarse salt, 1/4 teaspoon cinnamon and 1 tablespoon sugar in a large bowl. Keep whisking until everything is thoroughly combined.
• Coat the blueberries: Toss 1 cup blueberries with 2 tablespoons of the flour mixture in a medium bowl. Set them aside so the flour coating keeps them from sinking later.
• Make the batter: Make a well in the center of the remaining flour mixture and add 2 cups buttermilk, 2 eggs and the zest of 1 lemon. Whisk while gradually pulling in the flour, mixing just until combined, since some small lumps should remain.
• Fold and rest: Fold in the coated blueberries gently so the batter stays light. Let it stand for 10 minutes while you heat the griddle.
• Heat the griddle: Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush it with vegetable oil before the first pancake goes down.
• Cook the pancakes: Ladle 1/3 cup batter per pancake onto the griddle. Flip when small bubbles appear across the surface and the edges lift from the griddle.
• Finish and serve: Cook until the second side is golden brown and the pancakes feel springy to the touch, about 3 minutes total. Serve with unsalted butter and pure maple syrup, then keep going with the rest of the batter.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries for these pancakes?

Yes, the recipe works with thawed frozen blueberries. Drain off any extra liquid and pat them dry before tossing them in the flour, so they don't streak the batter purple.

What can I use if I don't have buttermilk?

Stir 1 tablespoon lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. It won't be quite as thick, but it gives the baking soda the acid it needs to make the pancakes rise.

Can I make the batter ahead of time?

I wouldn't go further than the 10-minute rest, because the baking powder and baking soda start working as soon as they meet the buttermilk. A batter held overnight gives flat pancakes. You can whisk the dry ingredients ahead, though.

How do I keep pancakes warm while I cook the rest?

Set a wire rack on a baking sheet in a 200°F oven and put each finished pancake on it in a single layer. Stacking them on a plate steams them and makes them soggy.

Why are my pancakes tough instead of fluffy?

Overmixing is the usual cause, since too much whisking develops the gluten in the flour. Stop as soon as the batter comes together and leave those small lumps, which cook out on the griddle.