Blueberry Buttermilk Pancakes

I’ve been thinking recently that blueberries are a very underrated, inconspicuous fruit.  These tasty little morsels are so often overlooked!  Everyone of course has their favorites, but I rarely hear of blueberries being one of them.  Now, though, blueberries are high on my list, my number one preferred fruit is probably pineapple followed closely by raspberries and strawberries.

But recently, since blueberries went on a crazy great sale at my local grocery store, I’ve been including them in my recipes and enjoying them fresh by the handfuls!  I’ve found a new love in them!  My friend also recommended snacking on them straight out of the freezer too!  Yum!

There are tons of red and yellow fruits, have you noticed?  But there’s a serious lacking for those coming in a hue of blue.  Which is just another reason why I think blueberries need to make a serious comeback, and they’re quickly rising on my favorites list. Because I like unique and things that are not afraid to stand alone.  🙂

So when I came across a paper recipe in my archives (gasp! I still reference paper when I cook and bake!) for Blueberry Pancakes from a Taste of Home magazine long ago, my interested was piqued.

I gave them a shot, adapting them a bit, because I rarely make a recipe straight from the card.  It would just go against my nature.  🙂  The result is a phenomenally tasty, fruit-alicious breakfast (or dinner) if you’re like me and crave pancakes for an evening meal on a regular basis.

I am a huge breakfast person, and since I typically steer away from cold cereal just because I need something that will sit with me for a while, I’m always in need of delicious homemade ideas.

So I’m proud to announce that this one’s a definite keeper and will be making a regular appearance on my plate in the morning, of course drizzled with maple syrup!

Adapted from Taste of Home

1 1/4 cups all-purpose flour

2 Tbsp. quick-cooking oats

3 Tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 large egg

1 1/2 cups buttermilk

1 Tbsp. canola oil

1/2 tsp. vanilla extract

1 cup fresh or frozen blueberries

In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, and salt.  In another bowl, whisk egg, buttermilk, oil and vanilla until blended.  Add to flour mixture; stir just until moistened (batter will be lumpy).  Let stand about five minutes to thicken.

Lightly grease a griddle or large skillet; heat over medium heat.  Stir blueberries into batter.  Pour batter by 1/4 cupfuls onto griddle.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn; cook until second side is brown.

Drizzle with syrup and enjoy!

Tip: If you want to make your own buttermilk, simply combine 1 Tbsp. vinegar per 1 cup of milk (so in the case of this recipe, you’d combine 1 1/2 Tbsp. vinegar with 1 1/2 cups milk) and let stand for 5-10 minutes.  I always make my buttermilk from scratch!

——