Overnight Wheat Blueberry Buttermilk Pancakes


I have always been a breakfast person and love pretty much everything involved in the day’s first meal. Pancakes are at the top of my list and thankfully, a cinch to whip up. Either boxed or homemade, both are a staple at our house on the weekend. Out of all the ones I’ve had to taste test (so sad, ha!), these wheat buttermilk ones are my fave. It’s an Alton Brown recipe I came across a few years ago, and I’ve tweaked it a bit. Here is the link to the original: food.com

The original recipe used white sugar, but I thought brown sugar would be a better complement to the wheat flour. It also called for melted butter, but I have forgotten the butter in the microwave so many times now, I just leave it out. They taste absolutely fine without it, I promise! Cinnamon, nutmeg and vanilla are also not in the original, but I always add them to pancake batter, whether homemade or store bought. Blueberries were also an addition, but feel free to leave them out. They are good without them too!

Dry Ingredients:

2 cups whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp fresh grated nutmeg (if you can’t find fresh, regular dried kind is fine)

1 tsp salt

3 tbsp brown sugar (original called for regular white sugar)

Wet Ingredients:

2 cups buttermilk

2 large eggs

1 tsp vanilla

Butter for cooking (see, I didn’t leave it out entirely!)

1 cup fresh blueberries, add to batter right before cooking

Makes approximately 12 small-medium pancakes.

Directions:

  1. Combine dry ingredients in a large bowl. In another bowl, mix together the wet ingredients, then add to dry until just combined. Don’t over-mix, or you’ll have tough pancakes. Cover and refrigerate overnight.
  2. The next morning, stir the batter and fold in blueberries.
  3. Heat a well-seasoned cast iron skillet over low-medium heat and add 1 tablespoon of butter.
  4. When the skillet is hot, add 1/4 to 1/2 cup batter and shape into a pancake. Bubbles will form on top when the pancake is ready to flip, about 3-4 minutes per side, should be a nice golden brown.
  5. Adjust heat and add butter to skillet as needed.
  6. Serve with your favorite syrup and fresh fruit.

 

**Helpful Hint*** Set your oven to a low temperature (175-200 degrees), so your pancakes will stay warm before serving.  These also freeze well too!

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