Blueberry Buttermilk Pancakes with Blueberry Syrup

We used Fairview’s Best organic whole wheat flour from John’s Farm. Available at Whole Foods.
Photography By Brooke Allen | May 01, 2015


Heat griddle to medium-high. Heat oven to 200°; place a baking sheet in the oven. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in a medium bowl. Add eggs, orange zest, buttermilk and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a ladle, spoon about 1/2 cup onto the griddle in puddles that are roughly 2 inches away from one other. Scatter with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heated baking sheet in oven. Serve warm.

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  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • Grated zest of 1 orange
  • 2 1/4 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus more for griddle and for serving
  • 2 cups fresh blueberries
  • Blueberry syrup, for serving (recipe follows)
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