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–+ servings

Red, White and Buttermilk Pancakes

This is my cheeky name for the best blueberry and cherry buttermilk pancakes out there. So yes, technically they are "red, buttermilk and blue" pancakes, but can you blame a girl for word play? The one thing to know about this recipe is it's one of the best buttermilk pancake batters around, so feel free to adapt it to whatever fillings you'd like.
Prep Time 15 minutes
Cook Time 18 minutes
Servings: 8 small to medium pancakes

Equipment

Ingredients

  • 1 large egg
  • 2 tablespoons unsalted butter, melted, 1 ounce / 28 grams
  • 1 1/4 cup buttermilk, 10.5 ounces / 300 grams
  • 1/4 cup granulated sugar, 1.75 ounces / 50 grams
  • 1 cup all-purpose flour, 5 ounces / 140 grams
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup blueberries, 6 ounces / 170 grams
  • 1 cup sweet cherries, 6 ounces / 170 grams
For griddling
  • 3 tablespoons unsalted butter

Instructions 

  1. In a large bowl, whisk together 1 egg, 28 grams of melted unsalted butter, and 300 grams of buttermilk.
  2. Add in 50 grams of sugar, 140 grams of all-purpose flour, 1 teaspoon of Diamond Crystal kosher salt (use half if using Morton's) and 1/2 teaspoon of baking soda. Whisk until you have a smooth batter.
  3. Wash the blueberries and wash and pit the cherries. Fold them into the batter. If the cherries are large, halve them.
  4. Set a large skillet over medium heat. Use 1/2 tablespoon of butter at a time to grease the pan. Once the butter is melted, swirl it around in the pan, then scoop in 1/3 cup of pancake batter to make one pancake. Griddle the pancakes for 2 minutes on each side or until golden. Add more butter to the pan as needed.
  5. Once finished, serve with your favorite pancake toppings.