Nothing evokes memories of lazy weekend mornings quite like a warm, fluffy stack of pancakes. Growing up I recall waking up to the sweet aroma and sound of sizzling pancakes wafting into my room from the kitchen. Sleepily, I would stumble down to the stairs to an incredible spread, a true labor of love, my dad’s famous “power breakfast” in which he would whip up every type of breakfast food on hand. Pancakes. Bacon. Sausage. Biscuits. Fruit. Scrambled Eggs. Power breakfast days were invariably bound to be great days.
Fast forward twenty years, now I make my “grown up” version of my favorite power breakfast component, Dad’s pancakes, with fresh fruit instead of chocolate chips. (Teaching 2nd grade often makes me feel like I’m permanently 8, so just go along with my lies to myself about fruit being more adult than chocolate.) These blackberry buttermilk pancakes encompass all those warm fuzzy feelings of childhood and elevate them to a new level. Make ya some!
Buen provecho, y’all.
- 1½ cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons brown sugar
- 1 teaspoon sea/kosher salt
- 1 egg
- 1½ cups buttermilk
- 1 teaspoon vanilla extract (preferably Mexican)
- coconut oil (for frying)
- 1 cup fresh blackberries
- pure maple syrup
- Mix together flour, baking powder, baking soda, brown sugar, salt in a large bowl.
- In a separate bowl, whisk egg, buttermilk, vanilla until smooth.
- Incorporate the wet ingredients into the dry ingredients until smooth but do not overmix. Some lumps are okay,
- Cut some of the blackberries in half and incorporate into the batter. Save some whole for topping the pancakes.
- Heat a few tablespoons coconut oil on medium heat on a cast iron skillet. Spoon in the pancake batter and fry until several deep bubbles start to form, then carefully flip. Repeat this process until you've used up all the batter, adding more coconut oil as needed.
- Serve pancakes hot with more blackberries, butter, and pure maple syrup.