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Wyebrook Farm Buttermilk Pancakes

Blueberry buttermilk pancakes are served with sausages made from Wyebrook's pasture-raised pigs.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Mikkel Vang


  • 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


  1. 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.

  2. 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.

  3. Serve, topped with butter and syrup, with sausages on the side.

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