Blueberry Buttermilk Pancakes with Cinnamon & Nutmeg - The Rising Spoon

Tuesday, September 18, 2012

Blueberry Buttermilk Pancakes with Cinnamon & Nutmeg

Blueberry Buttermilk Pancakes with Cinnamon & Nutmeg |
Me, covered in my favorite soft blanket with brunch on my lap. Blueberry buttermilk pancakes with real grade B maple syrup, crispy peppered bacon and scrambled eggs with fire roasted hatch green chiles and sharp cheddar cheese.
When I lived in Kansas City not too long ago, my sister and I would make Sunday brunch about once a month. This usually involved scrambled eggs, bacon and biscuits with peppered gravy. Let's not forget the special ingredient: mimosas! Orange juice + brut champagne (heavy on the champagne) is one of my favorite drinks ever.

Unfortunately, when I combine it with a hearty meal (my favorite way to drink it) it inevitably makes me sleepy. I don't know WHAT it is about mimosas that make my eyes droopy, but I can rely on this happening more often than sleepiness after Thanksgiving dinner.

This past Sunday, I had a stab of nostalgia and huge pancake craving. I went to the grocery store for orange juice, champagne and bacon around 10:45 a.m. only to find out that they didn't serve alcohol until noon! So, I couldn't make mimosas until after brunch. Woh, woh. All because I didn't remember to buy the champagne the day before. Liquor laws are silly!

Anyways, I'd been craving pancakes for days, so I already had a specific recipe in mind that I found on the world wide web. One that called for regular white flour.

The last few years I've been using a whole grain buckwheat pancake mix. It's super healthy, but turns out a bit dry. Maybe that's my fault. There are probably additional ingredients I can add to moisten it up. Instead, I follow the directions on the box verbatim. I decided that next time I'll mix half buckwheat, 1/4 whole-wheat flour, and a 1/4 white whole wheat flour.

This time, though, I made the mix from scratch, but tweaked the recipe by using buttermilk instead of regular milk and unbleached white whole wheat flour instead of regular. Plus, I added cinnamon, nutmeg, 1/2 a teaspoon of extra vanilla extract and 3/4 cup of frozen blueberries.

These pancakes were FANTASTIC!
So much so that I munched on parts of them plain with no maple syrup. My boyfriend tore his pancakes apart (apparently he doesn't like blueberries?!?!?!?), then left the fruit filled chunks on his plate. A few hours later, I discovered his leftovers, chided him, then ate them as a snack. That's how much I liked it.

I found this recipe on, but it originates from The King Arthur Flour Baker's Companion: The All Purpose Baking Cookbook. If you need more proof of this recipe's greatness, hop over to the site and read the comments. It's well praised, I assure you.

Blueberry Buttermilk Pancakes with Cinnamon & Nutmeg
Adapted from The Simple But Perfect Pancake & The King Arthur Flour Baker's Companion
Serves: 2-3 (yields 4-5 medium to large pancakes)

2 large pastured eggs
1 1/4 cups buttermilk (or buttermilk substitute)
2 1/2 teaspoons of real vanilla extract
3 tablespoons of butter, melted
1 1/2 cups of unbleached white whole wheat flour
3/4 teaspoon of sea salt
2 teaspoons of baking powder
2 tablespoons of raw sugar
1 tablespoon of cinnamon
1 teaspoon of nutmeg
3/4 cup of frozen or fresh blueberries (use organic if possible--blueberries now have a high percentage of pesticide reside)

Mix the eggs, milk and vanilla in a large bowl for a few minutes until well combined. Melt the butter in the microwave for 30-45 seconds then stir into wet mixture.

In a separate bowl, combine all dry ingredients and sift if necessary. Slowly pour into wet ingredients, stirring constantly until well combined (don't over-mix).

Let the mixture sit for 3-5 minutes. Meanwhile, heat up a non-stick skillet to medium-low or medium. Spray with non-stick spray or melt a tab of butter.

Add the blueberries to the pancake batter and stir gently. Once the pan is adequately hot, scoop 1/4 cup+ of the batter and drop onto the pan, spreading it out quickly.

Let the first side cook until the edges turn dry and you see little air bubbles forming in the middle of the batter. Flip, then cook for an additional 2-3 minutes, or until pancake is done. Be careful not to burn the pancakes.

Continue this process until all the batter is used up.

If desired, spread butter over the pancakes while they are still warm and serve with hot, real maple syrup.

Real Food Resources

Real Food Survival Guide For Busy Moms

"This e-book is perfect for busy folks who need help maximizing their time in the kitchen so they can fix nutritious, real food snacks and meals to eat at home and on the go. In addition to realistic advice, this book provides recipes for real food staples you can make in bulk ahead of time, which ensures you always have nutrient dense foods at hand. And it’s especially helpful if you’re interested in implementing homemade fermented foods into your diet."

From Scratch: Easy Recipes for Traditionally Prepared Whole-Food Dishes 

"If you're looking for a cookbook that is as entertaining as it is delicious, then look no further. From Scratch is a breath of fresh air when it comes to learning how to traditionally prepare and cook nutritious food. Shaye does not disappoint in her recipes and this cookbook reads like a letter from a close friend. These meals are easily prepared and yes, easily devoured."  

Question for Discussion: What's your favorite mix-in or topping for pancakes?

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Elaina Newton is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Google +, and Twitter

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