Wyebrook Farm Buttermilk Pancakes
Blueberry buttermilk pancakes are served with sausages made from Wyebrook's pasture-raised pigs.
- Total Time:
- Servings: 6
Photography: Mikkel Vang
Source: Martha Stewart Living
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 1 1/2 cups buttermilk
- 1/2 cup whole milk
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted, plus more, room temperature, for griddle
- 1 cup fresh blueberries
- Whipped butter, pure maple syrup, and cooked sausages, for serving
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together buttermilk, milk, eggs, and butter. Make a well in center of flour mixture, pour in milk mixture, and stir with a fork or whisk until well combined but still a bit lumpy. Fold in blueberries.
Heat a griddle (or large cast-iron or nonstick skillet) over medium and brush with butter. Working in batches, add 1/3 cup batter for each pancake. Cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip and continue cooking until other sides are golden brown, 1 to 2 minutes more. Transfer to a plate. Brush griddle with more butter between batches.
Serve, topped with butter and syrup, with sausages on the side.