Better Than a Box Blueberry Pancakes

For years I used the “just add water” box pancake mix.  When my husband was single, he thought the “bottle” pancakes were the greatest invention since sliced bread.  If you’re not familiar, it’s the pancake mix in a large plastic “bottle” type container.  Water is added right to the container and shaken.  It is then poured onto the griddle.  No bowls, no whisk, no extra mess…it doesn’t get any more convenient than that, especially for a single guy!  

Wanting to have pancakes that seemed a little more “homemade” I moved up to the box mix that didn’t just add water, some oil and egg were required too.  Then one day, I must have been out of pancake mix, I looked up a real homemade pancake recipe and made it.  That’s when I realized, IT’S JUST AS EASY AS THE BOX!  Who knew?  

The recipe I use is adapted from Paula Deen’s Southern Cooking Bible.  They have a light and fluffy texture with just the right amount of sweetness.  Having a basic recipe is wonderful because anything can be added to it.  People in our family like different things in their pancakes, so what I do is make a basic batter, ladle it on the griddle THEN add whatever is going in it.  This time it was blueberries in some and chocolate chips in a few.  

Here’s the Recipe:

(Ingredients listed in printable recipe at bottom)

*I was out of buttermilk so I made my own, here’s how….. add one tablespoon white vinegar or lemon juice (I used vinegar) to one cup milk and allow to stand about five minutes or until it begins to get small bubbles around the edges.  Use as buttermilk, although it doesn’t take quite as much as real buttermilk because it’s not as thick.  

Combine dry ingredients in a large bowl

Whisk to combine wet ingredients in a small bowl or measuring cup if it’s big enough

Pour wet ingredients into dry and stir just until combined

Batter will be lumpy…over mixing causes tough pancakes

Let stand for about five minutes while griddle is heating

Ladle batter onto hot griddle and add blueberries

Pancakes are ready to flip when bubbles form and start to pop

Keep in a warm oven (about 200 degrees) on an oven proof plate or dish until all are done and ready to serve

Real Homemade Buttermilk Pancake as easy as the box mix!

Basic Buttermilk Pancakes

2013-09-16 00:33:02

Serves 4

Light and fluffy with just the right sweetness. Great basic recipe for your favorite "add in".

Write a review

Save Recipe

Print

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

1. 2 cups all-purpose flour
2. 1/4 cup sugar
3. 2 teaspoons baking powder
4. 1 teaspoon baking soda
5. 1 teaspoon salt
6. 1 3/4 cups buttermilk (if "making" buttermilk reduce to 1 1/2 cups)
7. 4 tablespoons butter, melted
8. 2 eggs
9. 1 teaspoon vanilla
10. Washed blueberries

Instructions

1. In a large bowl combine dry ingredients
2. In a small bowl or large measuring cup whisk together wet ingredients
3. Pour wet ingredients into dry and whisk just until combine..it will be lumpy
4. Let stand about 5 minutes while griddle or non stick skillet is heating
5. Ladle batter onto hot griddle and add blueberries to each pancake
6. When bubbles start to form and pop, flip pancake and cook other side
7. Cook in batches.
8. Keep cooked pancakes warm by placing on oven proof plate or dish in a 200 degree oven until ready to serve
9. Serve with maple or blueberry syrup

Notes

1. Self rising flour may be substituted for all purpose by omitting baking powder and salt. Do not omit baking soda.
2. Make your own Buttermilk
3. Add one tablespoon white vinegar or lemon juice to one cup milk. Let stand five minutes and use as buttermilk. Because buttermilk is thicker it may take slightly less of this.
4. Add In's
5. Add "extra" like blueberries, nuts or chocolate chips to each pancake after they are on the griddle rather than to batter.

By Paula Deen

Adapted from Paula Deen's Southern Cooking Bible

Adapted from Paula Deen's Southern Cooking Bible

O Taste and See https://otasteandseeblog.com/