Blueberry Buttermilk Pancakes

Well, it’s that time of the week again: the time I get a break from the usual grind and get to share my kitchen adventure of the week with you. Unfortunately it really is just a single adventure a week recently, work just keeps piling up. I’m really enjoying learning this stuff – when else would I calculate properties of hypothetical universes, play around with public telescope data, and read about dark matter-dominated galaxies all in a single day? – and am just going to have to stay content devouring yummy knowledge if not yummy food.

Therefore I’m sorry; I’ve either been in front of a computer screen, or textbook, or most often a combination of the two, since Friday evening and I really can’t wait to crash. Since it’s currently 12:33 a.m. here I can’t even say I’m in a rush to get outside or get some fresh air…I’m just going to go to bed. Boring I know…but maybe you can think of it as a bit of a break yourself after that epic chocolate cake post last time. These pancakes aren’t nearly as sinful, but that’s perfectly fine when all you want is a little sweetness and fluff to perk up your (painfully early) mornings. 🙂

Blueberry Buttermilk Pancakes (adapted from Ratio by Michael Ruhlman)


1   C   buttermilk (or 1 C milk + 1 T lemon juice and let curdle)

2   large eggs

2  oz.  unsalted butter (½ stick), melted

1   t   vanilla extract

8  oz.  flour (about 1½ Cups)

2   T   sugar

2   t   baking powder

1   t   cinnamon

pinch of nutmeg

1   t   salt

1   C   fresh or frozen blueberries

desired toppings (extra butter, pure maple syrup, whipped cream, etc.)


1) Combine all wet ingredients in a bowl and whisk until thoroughly combined. Combine dry ingredients (except the berries) in a separate bowl, press the baking powder through a sieve if necessary to prevent lumps. Add the wet ingredients to the dry and stir until batter is smooth. The batter will be fairly thick – if you prefer them thinner add a little more milk. Fold in blueberries.

2) Spoon about 1/3 Cup’s worth of batter onto a lightly buttered griddle or pan set to Medium heat. Let cakes cook until bubbles begin to break the surface, then flip once to cook the other side. Yields about eight 4″ pancakes.

Beezer’s Notes:

Just like the other ratios I’ve tried from Michael Ruhlman’s book, this one was a success. I’ve used it often to make a variety of different pancakes and we enjoy them every time. This buttermilk variation seems to make an appearance the most often and that’s why I decided to ultimately share it with you. As a very quick, no hassle food these cuties fit in with a growing theme of mine – no time to spare! – while remaining a true from-scratch, delicious dish. What’s not to love? I’ll quickly recommend trying a yogurt twist I also really like: instead of the buttermilk use ½ Cup regular milk with ½ yogurt (I use plain, but I’m sure vanilla would be just as tasty) and switch up your fruits (banana, mango, apple…) for a smooth and sweet cake.

Overall Enjoyment:   ♥   ♥   ♥

Blueberry Almond Cake

This cake came about through a forced adaptation of Supper In Stereo‘s Grape Cake recipe. I really enjoyed reading their post about coronation grapes and their inspiration for turning their find into a delicious dessert! Seriously, grapes in cake? Genius. Unfortunately, I’ve never seen coronation grapes around here and while concord grapes would make a nice substitute I couldn’t find any of those either – it being the middle of January when I was searching. Darn seasons. I was still determined to try their recipe, though, so I used the next best thing: blueberries.

Blueberry Almond Cake (adapted from Supper In Stereo)


2           large eggs

2/3        cups sugar (plus extra for sprinkling)

4      T    melted butter

¼     C    EVOO

1/3   C    milk

½      t    vanilla extract

1       C    all-purpose flour

½      C   ground almonds

3/4    t    baking power

a pinch of salt

zest of one lemon

2      C     blueberries


  1. Butter and flour a 9″ round cake pan and set aside. Preheat oven to 350°F.
  2. Beat the eggs and sugar in a large bowl with an electric mixer for about 3 minutes, until thick. Beat in milk, butter, oil, and vanilla.
  3. Sift together the flour, almonds, baking powder and salt. Add the zest, tossing it to make sure it is well-distributed. Then stir the flour mixture into the wet ingredients, making sure it is well-combined. Allow this mixture to sit for 10 minutes to make sure the flour has absorbed the liquids.
  4. Gently stir in 1 ½ cups of blueberries, then transfer the batter to the cake pan.
  5. Bake on the middle rack for 15 minutes. After 15 minutes, pull out the cake and top it with the reserved grapes and sugar (I used turbinado sugar here). Bake for about 40 more minutes, until the top of the cake is golden and springy. Remove from the oven and allow to cool in the pan.

Beezer’s Notes:

In addition to the blueberries substitution, I didn’t want to have to buy almond flour and attempted to make my own. I always have a bag of sliced raw almonds in the cupboard, so I threw enough into my food processor to create the half cup of ground almonds. I suppose my homemade flour wasn’t quite as fine as it could have been because my cake turned out much flatter and denser than Supper In Stereo’s. Dense or no, it was still a very yummy cake! You could clearly taste both the almonds and lemon with the blueberries. All three flavors were very complimentary. My blueberries were quite tart due to the season and the richness of the almonds with the zing of the zest helped to balance it out. The sugary crunch on top returned the sweetness to the cake and was the perfect finishing touch.

Overall Enjoyment: ♥  ♥  ♥

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