Chocolate Chip Blueberry Buttermilk Pancakes Recipe

Creating the ultimate stack of pancakes is no easy feat - but adding chocolate chips AND blueberries to the batter is a GREAT start! You will enjoy each morsel of this breakfast treat. They might be your favorite breakfast ever and be made regularly! Whether you add a lot or a little of the toppings, this pancake recipe is perfect, ready to feed some hungry tummies.

Did you know that it is Pancake Week? I didn't. I rarely to never make pancakes, and I happened to do so on Pancake Week. How odd! I wanted to make a special breakfast-y meal for Elijah on his birthday, so I figured I couldn't go wrong combining chocolate, blueberries and pancakes. They were super tasty! This recipe made a huge batch, so we have been eating pancakes for breakfast all week. On Pancake Week! Again, odd.

HOW TO PREPARE CHOCOLATE CHIP BLUEBERRY BUTTERMILK PANCAKES

Make a batch of pancakes to eat now and freeze some for later!

STEP 1

In a medium bowl, combine: 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons baking soda and 1 teaspoon salt.

STEP 2

In a large bowl, combine: 3 cups buttermilk, 3 eggs, 1/2 cup butter, melted then add the flour mixture to the batter and stir until just combined. Please do not over-mix!

Then add: 1 cup fresh blueberries and 1 cup miniature semi-sweet chocolate chips to the batter. Stir carefully, just until combined.

STEP 3

Heat a skillet over medium-low heat and spray it with cooking spray. Use a 3/4-cup measuring cup to scoop the pancake batter onto the hot skillet. The batter will be very thick, so use the back of a spoon to shape each pancake into a circle (or whichever shape you wish).

When bubbles begin to form, flip the pancake with a spatula and cook until the batter is no longer runny. I actually had to perform the toothpick test on a few of these due to major fluffiness.

Serve warm, with butter and syrup!

OPTIONAL ADD INS:

The great thing about this recipe is that you can add and subtract filler ingredients to tailor to your liking.

  • Omit the chocolate chips and blueberries= fluffy buttermilk pancake recipe

  • Replace the chips and berries with apple slices, bananas or raisins.

MAKING BUTTERMILK AT HOME

If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon.

Happy Pancake Week! 

ADDITIONAL BREAKFAST RECIPES TO ENJOY

I can't go without sharing the photo of me eating my "staging" plate. :)

CHOCOLATE CHIP BLUEBERRY BUTTERMILK PANCAKES

 

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    Crème fraîche

    Insanely easy and the flavor just keeps getting better with time!

    This was my first time baking with crème fraîche (pronounced krem-fresh)! It was insanely simple to make, and I was amazed by how much the flavor changed over time. I added it as an ingredient to make chocolate ganache and it turned out perfectly delicious. 

    To make crème fraîche, place 1 cup of heavy whipping cream in a medium saucepan. Warm the cream over low heat until it reaches 105 degrees F. Remove the saucepan from the heat and stir in 1 tablespoon of buttermilk. Transfer the mixture to a small bowl and cover with plastic wrap. Let the bowl stand in a warm place until it is thickened, between 24 and 36 hours.

    Stir every few hours. The cream will be ready when it has a nutty taste. I thought it tasted like nutty sour cream. Chill the crème fraîche in the refrigerator for a minimum of 2 hours before using and a maximum of 10 days.

    Creme Fraiche

    Insanely easy and teh flavor just keeps getting better witht time!

    Contributed by Megan Porta from pipandebby.com.

    Published Jan 26, 2012

    Print Friendly and PDF

    Serves: 12

    Total time: 24-36 hours

    CremeFraiche"

    Ingredients:

    • 1 cup heavy whipping cream
    • 1 tablespoon buttermilk
    Instructions:
    1. In a medium saucepan, warm the heavy whipping cream over low heat until it reaches 105 degrees F. Remove from heat and stir in buttermilk. Transfer to a small bowl and cover with plastic wrap. Let stand in a warm place until thickened, 24 to 36 hours. Stir every 6 hours. It will be ready when it has a nutty taste. Chill cream in the refrigerator for 2 hours before use. Store in the refrigerator for up to 10 days.