Buttermilk Blueberry Pancakes


I love fluffy, homemade pancakes, and so does my son. My favorite recipe is from Alton Brown, these are delicious every time.

I don’t make his ‘instant’ mix, I just make one portion (about 12 pancakes) right away. Note that you can make these with milk instead of buttermilk, but they don’t become as fluffy and yummy, and you should replace the baking soda with more baking powder.

Ingredients (original recipe from Food Network) :

    • 2 eggs, separated
    • 2 cups buttermilk (475 ml)
    • 4 tbsp melted butter
    • 2 cups all purpose flour (475 ml)
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 2 tsp sugar
    • butter for the pan
    • blue berries


1. Melt the butter

2. Separate the eggs with the whites in a bigger bowl and a yolks in a smaller.


3. Add the buttermilk to the whites and mix well.


4. Mix the butter well with the yolks.


5. Pour the buttermilk mixture into the yolk and butter one, and mix well.


6. Mix all the dry ingredients (flour, baking soda, baking powder, salt and sugar) in the big bowl. Make sure the baking soda and powder is completely mixed in.


7. Pour the wet ingredients over the dry ones, and mix lightly, take care not to over- mix. The batter should be slightly lumpy. It should be thicker than cream, almost like a muffin batter. If it feels a little too thick, you can add more buttermilk or regular milk.


8. Heat a big non stick pan or griddle, and add some butter, about 1/2-1 tsp.


9. Drop pancake batter on the hot pan, how much depend on how big you want your pancake. I usually use 1/3 cup measurer.


10. Gently drop blueberries onto the pancakes, and press them into the batter.


11. When the dough has set and the bottom of the pancakes are brown, flip them over.


12. Transfer to a plate when the other side is browned, add a tiny bit of butter to the pan and repeat.


You can make them without blueberries, of course, they are great either way. I have also made them with chocolate chips instead, but you have to be very careful to press them deeply into the pancake as they will burn more easily than the blueberries.

I like Alton Brown’s way of adding blueberries, if you add them to the batter it is hard to get an even distribution in the batter.

Blueberry Muffins


I wanted to make some blueberry muffins and I remembered a recipe I used from allrecipes.com years ago, probably 8-9 years or so.

I think it was this one, so I went ahead and made them, both as blueberries and as chocolate muffins (no lemon zest added). They were actually a little disappointing to me, not as fluffy, not as moist as I wanted them.

This led me to look at other recipes and see if I could find a way to make them better, without making them more complicated to make. My first idea was to substitute the oil for butter, but keep it melted so I wouldn’t have to deal with softening butter. Butter would give a much better taste in my opinion. I find that oil will add fat, but not a lot of taste to baked products, and while fine in (savory) bread it tastes a little ‘sad’ in cakes to me. It would of course be different if I was trying to do something dairy free, but the recipe already had dairy in it.
The next idea I had was to substitute 1 tsp of the baking powder for baking soda, I think using both gives a little more rise. I also saw that many muffin recipes called for yogurt to be added, so I wanted to try that to make it extra moist. Finally I wanted to replace the white sugar with light brown, as I think it gives more depth of flavor. I did like the amount though, these are not too sweet.

In the end I was pretty pleased with the result, so here is the complete recipe for my enhanced blueberry muffins.


  • 2 cups all purpose flour (475 ml)
  • 1/2 cup light brown sugar (120 ml)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-2 tsp lemon zest
  • 1/3 cup butter, melted (38 g)
  • 1 egg
  • 1/2 cup milk (120 ml)
  • 1/2 cup yogurt (120 ml)*
  • 1 cup blueberries
  • *Note: This is using American style yogurt which is pretty solid. If you are using pourable, European style you might want to use a little less milk

Makes 12 muffins.

1. Melt the butter and line a 12-muffin pan with muffin liners or grease it well. Preheat oven to 400 F / 205 C.

2. Mix all the dry ingredients (flour, baking powder, baking soda, sugar, salt, lemon zest). Make sure it is completely mixed.


3. Mix all the wet ingredients (egg, milk, butter, yogurt).


4. Pour the wet ingredients over the dry, and mix until just incorporated, batter will be lumpy. Be careful not to over mix.


5. Add the blueberries and stir a 2-3 times until mixed in.


6. Spoon the batter into the prepared tins.


7. Bake for 20-25 min, until golden and a toothpick inserted comes out clean. Let cool a few min in the muffin pan, and then gently take out the muffins.


8. Cool some more before serving, they can be served warm or cold.


I thought these turned out really moist and fluffy, my husband thought they might be too fluffy for blueberries and wanted to try them with chocolate. Chocolate will probably be good in them too. I also think that adding a teaspoon or two of lemon juice to wet ingredients would be great, if you want a more pronounced lemony flavor. That will be for next time, for now we are all muffin’ed out.