Blueberry Buttermilk Pancakes with Blueberry Syrup

I am not an early morning person.  My alarm is set to the exact time that I HAVE to get up in order to be out the door by 6:45 AM, with absolutely no wiggle room.  So, on the off-chance something goes wrong in this morning routine, (i.e. I’m having a bad hair day), I have not accounted for that extra time, and usually run around the house exclaiming, “I’m late! I’m late!” (But of course, not in that weird white-rabbit-Alice-in-Wonderland voice.)  All that to say that I don’t build time in my daily routine to eat breakfast.  I usually grab something quick, like a yogurt or granola bar, and eat it once I get to work–and that’s if I remember.  I get distracted in the emails to check and any last minute prep work to finish before the students walk in the classroom.  Hmmm, I think I see a pattern here.

Anyway, Saturday mornings are my favorite for two main reasons.  One, my kids are now getting old enough that I get to sleep in–until 8 AM!  (Prior to having kids, that felt like my super-early-weekdays-wake-up call, but now, it’s heaven.)  And two, we get to have a leisurely start to our day.  I try and protect this precious time, as it allows us to bond as a family and just slow down from the busyness of everyday life.  The kids get to stay in their pjs, which for some odd reason they just love, and I make a homemade breakfast of their choice.

Pancakes are my kids’ favorite food and they request it almost every day.  They usually ask for lots of whip cream and syrup to go with it.  I blame grandparents for that one–they know how to spoil children.

These pancakes are nice and light and although they require a bit of prep work, they are by far better than any box mix you can find.  Feel free to add any syrup or berries of your choice. They go nicely with all.  Enjoy! xoxo

Blueberry Buttermilk Pancakes with Blueberry Syrup

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Pancakes:

2 cups fresh or frozen blueberries

1/4 c sugar

1 c all-purpose flour

1 c whole-wheat flour

2 ½ t baking powder

½ t baking soda

½ t salt

2 ¼ c buttermilk, divided

2 eggs

1 t pure vanilla extract

2 T unsalted butter

In a small microwavable bowl, melt butter.  Set aside to cool.  Once cool, combine the melted butter with ¼ c of the buttermilk.  Mix gently.  In a large bowl, gently whisk the sugar, both flours, baking powder, baking soda, and salt.  In another bowl, add the remaining 2 c buttermilk, vanilla, and eggs.  Whisk until fully incorporated.  Combine the wet ingredients with the dry, stirring until there are no traces of flour.  (Make sure not to over mix.)  Add the butter/buttermilk combo and fold a few times into the batter.

Heat a non-stick pan over medium heat.  Coat the pan with cooking spray.  Add ¼ c batter to the pan.  Sprinkle with a few blueberries.  Once the batter begins to form bubbles, about 2 minutes, flip the pancake to cook the other side, about 1 ½ minutes.  Remove from the pan using a spatula and transfer to a plate.  Add the syrup and a dusting of powdered sugar.  Repeat with remaining batter.

Syrup:

2 c fresh or frozen blueberries

½ c sugar

½ c water

In a saucepan over medium heat, bring all ingredients to a boil. Once it begins to boil, reduce heat to low and simmer for 10 minutes.

recipe adapted from The Wall Street Journal