Mad Hungry Blueberry Buttermilk Pancakes

I love Lucinda Scala Quinn- a Mad Hungry recipe has yet to fail me. Always delicious! This special pancake recipe was adapted from Mad Hungry Cravings: 173 Recipes for the Food You Want to Eat Right Now by Lucinda Scala Quinn. I modified the recipe by incorporating whole wheat flour. They were wonderful- the lemon zest brought these fluffy pancakes to another level. Breakfast perfection. 🙂

Yield: Serves 6 to 8 (Makes approximately 18 pancakes)

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • 3/4 tsp coarse salt
  • 1/4 tsp (heaping) ground cinnamon
  • 1 1/2 T granulated sugar
  • 1 1/2 cups fresh or thawed frozen blueberries (I used frozen wild blueberries)
  • 3 cups buttermilk (well shaken before measuring)
  • 3 large eggs
  • grated zest of 1 lemon
  • vegetable oil or vegetable oil spray for cooking
  • pure maple syrup, for serving
  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until throughly combined.
  2. Toss the blueberries with 2 tablespoons of the dry mixture in a medium bowl and set aside. (If using frozen berries, fold them in very gently at the end to avoid entirely bluish-purple-toned pancakes.)
  3. Make a well in the center of the dry mixture and add the buttermilk, eggs, and lemon zest.
  4. Whisk together the wet ingredients, gradually incorporating the dry mixture, mixing just until combined; some small lumps should remain in the batter.
  5. Let the batter stand for 10 minutes. Incorporate the blueberries.
  6. Preheat a double-burner griddle or a large cast iron skillet over medium heat.
  7. Brush or spray the pan with vegetable oil and ladle 1/3 cup of the batter per pancake onto the griddle. (I do 6 at a time.) When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until golden brown on the second side and springy to the touch, about 3 minutes total.
  8. Serve warm – preferably on warm plates- with pure maple syrup.

One Year Ago:

Two Years Ago:

Blueberry Buckle

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After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. 🙂 I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. 🙂

I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!

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I repeated some favorite recipes from last year with our peach harvest (yellow peaches this year- we went too early for the white peaches…). White (now yellow!) Peach-Vanilla Bean Jam which was even better this year made with Ball brand liquid pectin, and Peach & Pecan Sandy Crumble– delicious!!

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I’m sharing this deliciousness at Angie’s party this week at The Novice Gardener- Happy Fiesta Friday #31!!

For the Cake:

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  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk (I used 1 percent)
  • 5 cups wild or cultivated blueberries
  • Streusel Topping, recipe follows
  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
  4. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
  5. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
  6. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, about 60 minutes (on convection) or up to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
  2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

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One Year Ago:

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Easy Blueberry Buttermilk Pancakes

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My husband saw the wonderful photo of these pancakes on My Favourite Pastime and had to have them! 🙂 I loved the easy recipe; I modified it to be half whole wheat and to include tons of blueberries. They were moist and tasty despite using very little oil… and, yes, it’s not the platter, they were blue from the frozen wild blueberries! We ate them with maple syrup- Yum!

  • 75 g white whole wheat flour (about 1/2 cup plus 2 T)
  • 75 g all-purpose flour (about 1/2 cup plus 2 T)
  • 2 T granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1½ cups buttermilk
  • 2 T olive oil
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup frozen wild blueberries, or fresh blueberries
  1. Whisk the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a mixing bowl. Form a well in the center.
  2. Combine buttermilk, olive oil, egg and vanilla in a separate bowl or measuring cup. Whisk to combine.
  3. Pour the buttermilk mixture into the well and mix gently with a wooden spoon (do not over mix otherwise you’ll have tough pancakes-the mixture should look a little lumpy). If the batter looks too thick, add a little buttermilk, 1 teaspoon at a time.
  4. Fold in the blueberries.
  5. Heat a non-stick skillet or griddle on medium heat and grease with cooking oil spray or lightly brush with oil using a silicone brush. Pour batter into the skillet and cook until bubbles form and flip over. (I use a large serving spoon to pour the batter onto the skillet because I prefer to make tons of smaller pancakes.) Cook the other side until golden brown.
  6. Serve with maple syrup, honey, jam or whipped cream.

One Year Ago:

If you like this you may also like:

Blueberry Buttermilk Waffles

These are gold standard waffles in our house. Fluffy and fabulous! I use a waffle iron that used to belong to my grandparents – with its cloth cord. I can’t give it up because I have never seen a modern waffle iron that produces waffles in the same shape. It’s perfect. 🙂

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. I also bring the eggs to room temperature more rapidly by placing them in a bowl of warm water. The results are still wonderful using frozen wild blueberries when fresh are not available.

Yield: Serves 4 to 6

  • 8 tablespoons (1 stick) melted unsalted butter (can substitute 1/2 applesauce)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 3 large eggs, separated, room temperature
  • 2 cups buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries (fresh or frozen)
  1. Grease waffle iron with cooking oil spray, and heat.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
  4. In a medium bowl, beat egg whites until stiff but not dry. (I use a hand mixer.) Gently fold whites into batter.
  5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges.
  6. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
  7. Transfer cooked waffles to a cooling rack for 1-2 minutes, then separate into individual waffles.
  8. Place cooked waffles on a baking sheet or serving platter; place in an oven set to low heat, about 200 degrees, while using remaining batter. (I place mine in a warming drawer on medium.)
Cinnamon Sugar Variation:
  1. Combine 1/4 cup sugar and 2 tsp cinnamon.
  2. Sprinkle 1-2 tsp over the batter before closing the lid of the waffle iron.
It will bake with a sweet, crunchy topping.

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