Wednesday, June 29, 2016

Blueberry Walnut Pancakes

When I find a recipe in a paper or magazine that I want to make, I cut or tear it out and add it to the pile.  I have a big pile.  When I can't decide what I want to fix for the next week, I dig through the pile.  I did that recently. 

What does it say about me that most of the recipes in my pile involve flour and sugar?  I am convinced it means I love spoiling those that I feed. 

I have been saving a recipe for pancakes that I found in Parade magazine that I get with the Sunday paper.  You shouldn't make pancakes for two people, so I waited until we had company and made them.

Blueberry Walnut Pancakes

2 cups buttermilk
1 egg
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 Tablespoons butter, melted
1/2 cup frozen or fresh blueberries
1/3 cup chopped walnuts

Melt the butter first so that it will cool a bit and not curdle the eggs when added to the batter.

Mix the flour, baking powder, baking soda, sugar and salt in a large bowl.   Mix the egg and the buttermilk in a medium bowl and add to the dry ingredients, stir to combine.  Add in the melted (and slightly cooled) butter. 


Let the batter sit for about 15 minutes.  You can also make the batter and let it sit overnight in the refrigerator for a fast and easy breakfast.  In fact, I may add this to the B&B repertoire for the guests that need to get up and dash.  I used this time to set the table and heat up the griddle. I used oil on the griddle to prevent sticking.  You may also use butter.


Pour about 1/4 cup of batter on the griddle and then drop about 5 or 6 blueberries and 4 or 5 walnut pieces.  Actually, I filled the griddle with pancake circles and then added blueberries and walnut pieces to all of them  If you are using frozen berries, you should keep some wet paper towels nearby.  Your fingers will turn blue!  You will want to wipe them after each batch of pancakes are blueberried.  If that is not a word, it should be.  I can think of many recipes that will benefit from being blueberried.


Cook until lightly brown and the edges are set, then turn the pancakes.  Cook until they are lightly browned again, or about 4 minutes on each side. 


Serve with butter and syrup.  And coffee.  And OJ.  Maybe even bacon!  Accept adulation from all.  Post the recipe so someone will make them for you one day.

Next time I may double the berries and nuts.  It couldn't hurt.


  1. These look so good. I am forever cutting out recipes and even printing some from the internet.

  2. I read this post while Pat is in the kitchen making a batch of blueberry muffins using whole wheat flour. He saw the recipe on Test Kitchen and so had to try it as we bought a lot of blueberries on sale last week.