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.

Danish Pancakes


Danish Pancakes are basically crepes, but they are usually made on a regular pan and not a fancy crepe pan. My husband calls them ‘real pancakes’, as opposed to American pancakes. He enjoys these a lot more than the soft, risen American ones that I prefer to make.

This is a basic batter you can use for savory or sweet fillings, as these are not sweet in themselves. My husband decided to make these for dinner and dessert the other day, and I quickly snapped some shots of it. Making heaps of them is a practiced skill, and he is quite good at it, much better than me.

Recipe adapted from the Danish basic cookbook, Politikens Nye Kogebog.


  • 125 g all purpose flour (4.4 oz)
  • 1 pinch of salt
  • 1 egg
  • 300 ml milk (1 1/4 cup)
  • 50-100 ml water (1/4 – 1/2 cups)
  • butter for frying


1. Line up 2 pans on your stove, and a plate to keep the cooked pancakes on, with another plate on top to keep them warm. Get your butter ready too.

2. Whisk all the ingredients together. In the end the batter should be a little thicker than heavy whipping cream, but not by much. Add a little more milk or some water if it is too thick, and continue to check the thickness as you cook the pancakes.


3. Melt a little bit of butter in one pan, about 1/4-1/2 tsp. When melted, pour batter on to cover your pan, tilt the pan to distribute it evenly. You should use just enough batter to cover the pan in a thin layer.

4. While the first pancake cooks, melt butter in the second pan and repeat. Flip the first pancake, and pour batter in the second pan. You want to stagger the cooking a bit.

5. When the pancake is nicely browned on both side, lift it to your prepared plate. ( You can keep the plates in the oven at a low temperature if you plan to make lots and lots to keep them warm). Don’t worry if your first one breaks apart or looks strange – usually the first one does.

6. Keep staggering your pancake making on the pans, buttering for every second pancake.


7. Serve warm!

You can make any sort of filling to go with it, like spinach, mushroom and cheese,  ham and cheese or even meat sauce and cheese for savory fillings. Fill them either by putting the filling on a quarter and them folding them twice, or put the filling down the middle and roll them up (the square fold you see for crepes are not really done with these small pancakes).

For sweet fillings we have lots of favorites, like fresh berries, whipped cream, jam, sugar, icecream, nutella, bananas and any combinations there off. Sugar & lemon juice is really good too!

Sorry there are no pictures of the rolled up pancakes, we were too  busy eating!