Breakfast Plates

Blueberry Pancakes w/ Buttermilk Caramel Syrup

March 28, 2016
blueberry pancakes
These blueberry pancakes with buttermilk caramel syrup come from a very special guest blogger– my sister Olga! Whenever I visit my family down in California, I stay with my big sis Olga and she always makes these amazing, light and fluffy blueberry pancakes with hot and bubbly buttermilk caramel syrup to go on top. I have come to expect these pancakes now and look forward to eating them as we are en route to my hometown. It’s become a tradition and I know that for our first breakfast in town, that’s what we will be eating.  Normally, I try to avoid sugary carbs for breakfast but when I am on vacation, I thoroughly enjoy every single bite of these delicious pancakes. I’m the baker out of the two of us,  so imagine my sister’s surprise when I called her up and asked for her to do a guest post on her famous blueberry buttermilk pancakes. I’ve done my fair share of experimenting with pancakes myself, but I do like her version better. Maybe it’s that interestingly delicious sauce she pours on top….either way, give this recipe a try!! Here is Olga and her pancake story:

 

Hello!

I’m very excited to share my favorite blueberry pancakes and syrup recipe with y’all!

But first, let me tell you the history of me and blueberry pancakes. The morning after I had my first baby, I got hospital blueberry pancakes for breakfast. And I don’t know if it was because I was so hungry, or because my whole world had just changed, but these pancakes were the best I have ever tried until that moment! Huge, moist, with big juicy blueberries all throughout! Since then, I’ve been trying to find a recipe that would yield pancakes like that. SO… I started a little tradition with my family; I make pancakes for breakfast every Friday. This has provided plenty of opportunities over the last few years to try different recipes. This recipe is a combination of a couple of different recipes that I tried. I wish I could give credit to all the contributors of this recipe but, unfortunately, I don’t remember who they are anymore. I love making these for breakfast when we have out of town visitors come stay with us; it feeds a good crowd and is pretty easy to put together. Plus, it’s always a hit because, who doesn’t like blueberry pancakes?!
Now, the syrup. Let me tell you about the syrup. I found it on Chef-in-training blog. I was nervous to try it at first because who ever heard of using buttermilk and baking soda in syrup?? Well, let me tell you…it’s incredible! You HAVE to try it next time you make pancakes, it’s so delicious!

We love pancakes in our home so this is a big recipe. It will feed a small crowd. With 5 people in our family, this is enough for us to eat at breakfast and for kids to snack on after their naps. That being said, its very easy to cut in half, so feel free to adjust it to your family’s needs.

Yield: 26-28 pancakes

Serves: 8-9 people

Ingredients For Blueberry Pancakes:

2 cups flour

¼ cup sugar

1 tsp baking soda

2 tsp baking powder

1 tsp salt

¼ tsp cinnamon

2 ¼ cups buttermilk

2 eggs

4 TBSP melted butter (you can also use coconut oil, or vegetable oil)

1 tsp vanilla

2-3 cups blueberries

Ingredients For Buttermilk Caramel Syrup:

¾ cup sugar

½ cup buttermilk

½ cup butter (1 stick)

1 tsp vanilla

1 tsp baking soda

blueberry pancakes

Directions for Blueberry Pancakes:

Preheat griddle to med-high or 325°.
To make pancake batter, mix dry ingredients in a medium bowl and whisk the wet ingredients (except for the blueberries) together in a separate small bowl.
Make a “well” in the dry ingredients and pour the wet ingredients into it.
Mix with a wooden spoon until the flour is just incorporated and is starting to look like batter. It’s okay to have some lumps, if you over-mix it or else the pancakes will be chewy instead of fluffy.
When the griddle is hot, pour batter onto the griddle, using a ¼ cup measuring cup. Top with blueberries. I like a lot of blueberries on my pancakes, but its really up to you how many you put in. Or you could leave them plain if you prefer. Don’t mix the blueberries in to the batter, they will burn in the time it takes the pancake to cook.

 

blueberry pancakes

Next, its time to flip them. You will know that the pancakes are ready to be flipped when bubbles appear.  Wait until a couple bubbles appear, pop, and don’t get filled in with batter, then use a thin spatula to flip them.

 

blueberry pancakes

Adjust the heat if necessary– you don’t want the bottoms to be burned, you’re looking for a nice medium heat to evenly cook through the pancakes.

Directions For Buttermilk Caramel Syrup:

While your first batch of pancakes is on the griddle, combine the buttermilk, butter and sugar in a medium saucepan and heat on medium until the butter and sugar are melted.

blueberry pancakes

Add vanilla and baking soda and whisk well. The reaction of the soda with vanilla and buttermilk will cause the syrup to foam and quadruple in size, so keep that in mind when selecting a saucepan. Heat for an additional 1-2 minutes and set aside to cool a bit.
Pour this delicious buttermilk caramel syrup over your pancakes and enjoy!

XOXO,

Olga

P.S. Looking for more breakfast ideas? Try this overnight french toast for an easy morning breakfast that can also feed a crowd!

 

blueberry pancakes

blueberry pancakes

Blueberry Pancakes w/ Buttermilk Caramel Syrup

Ingredients

    Blueberry Buttermilk Pancakes:
  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp cinnamon
  • 2 ¼ cups buttermilk
  • 2 eggs
  • 4 TBSP melted butter (you can also use coconut oil, or vegetable oil)
  • 1 tsp vanilla
  • 2-3 cups blueberries
    Buttermilk Caramel Syrup:
  • ¾ cup sugar
  • ½ cup buttermilk
  • ½ cup butter (1 stick)
  • 1 tsp vanilla
  • 1 tsp baking soda

Instructions

    For the pancakes:
  1. Preheat griddle to med-high or 325° .
  2. To make pancake batter, mix dry ingredients in a medium bowl, and whisk the wet ingredients (except for the blueberries) together in a separate small bowl.
  3. Make a “well” in the dry ingredients and pour the wet ingredients into it.
  4. Mix with a wooden spoon until the flour is just incorporated, and its starting to look like batter. It's okay to have some clumps, if you over-mix it, the pancakes will be chewy instead of fluffy.
  5. When the griddle is hot, pour batter onto the griddle, using a ¼ cup measuring cup. Top with blueberries. I like a lot of blueberries on my pancakes, but its really up to you how many you put in. You could leave them plain if you prefer. Don’t mix the blueberries into the batter, they will burn in the time it takes the pancake to cook.
  6. Next, its time to flip them. You will know that the pancakes are ready to be flipped when bubbles appear. But don’t flip as soon as you see the first bubble! Wait until the bubbles pop and don’t get filled in with batter, then use a thin spatula to flip them.
  7. Adjust the heat if necessary-- you don’t want the bottoms to be burned. You’re looking for a nice medium heat to evenly cook through the pancakes.
    For the Caramel Syrup:
  1. While your first batch of pancakes is on the griddle, combine the buttermilk, butter and sugar in a medium saucepan and heat on medium until the butter and sugar are melted.
  2. Add vanilla and baking soda and whisk well. The reaction of the soda with vanilla and buttermilk will cause the sauce to foam and quadruple in size, so keep that in mind when selecting a saucepan.
  3. Heat for an additional 1-2 minutes and set aside to cool a bit.
  4. Pour this delicious buttermilk caramel syrup over your pancakes and enjoy!
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