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Mrs. Biederhof’s Blueberry Buttermilk Pancakes Recipe

Feb 25, 2020

Our pancakes make people happy. You’ve said it. We’ve said it. We’ve all seen it happen. Throughout the past year and more, through everything that has happened, Mrs. B’s pancake recipe has brought us all together. Pancakes aren’t just for brunch or breakfast. It’s a staple in many people’s households. Whether that be during breakfast, a special brunch for a loved one, pancakes for dinner or all day celebratory pancakes. Many of you have even enjoyed some pancakes here at the restaurant (thank you for that!). In the end, do you really need a reason to eat delicious pancakes?

Here’s everything you need to know to make our famous Mrs. Biederhof’s Blueberry Buttermilk Pancakes.

Are you ready? Let’s wash those hands, aka pancake makers, and let’s get to it.

(Recipe yields 8-10 pancakes, depending on how wide and tall you make them)

First off you’re going to need your ingredients:

  • ¼ cup of white sugar
  • ½ tsp of salt
  • 2 cups of all-purpose flour
  • 2 ¼ tsp of baking powder
  • ½ tsp of baking soda
  • 2 large eggs
  • 2 cups of buttermilk
  • ¼ cup of melted unsalted butter
  • 1 cup of fresh blueberries
  • And some extra unsalted butter on hand to grease the skillet

Okay now let’s get cooking!

Step 1: In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

Step 2: In a separate bowl, beat the eggs with the buttermilk and melted butter.

Step 3: Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.

The real trick to these is in the mixing. If you overmix the batter, your pancakes won’t be moist and delicate.

Step 4: In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.

Step 5: When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm by keeping them in a 250ºF oven.

Step 6: Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.

And there you have it! So pat yourself on the back now because you just made your own stack of Mildred’s famous pancakes. Play around with it next time. Fancy some chocolate chips? Go for it. Or some rainbow sprinkles? (ouuuu sprinkles) You, my friend, are the Grand Master. Go ahead and throw them in. However you prefer them, enjoy your delicious fluffy creations.

For tips and tricks check out our F.A.P.Q. (Frequently Asked Pancake Questions) along with a quick demo by Donna.