Jones Dairy Farm All Natural Chicken Sausage and our Blueberry Buttermilk Pancakes go together like peas and carrots, but better. Thanks to them for sponsoring today’s post!
Blueberry Buttermilk Pancakes
Crispy on the edges, fluffy and almost undercooked on the inside, drizzled in pure maple syrup and paired with a generous side of chicken sausage is exactly how I like my favorite Blueberry Buttermilk Pancakes to be served. It’s also what our breakfast table looks like pretty much every single Sunday, and if we’re being truly honest, most weekdays as well since my children (and myself and husband) are borderline obsessed with the combination.
The duo of sweet and savory isn’t new to the food game, and while this breakfast is admittedly simple, it’s something I want to share because well, simplicity is the key to my sanity in this season of life. I’ve tweaked this recipe over the years (it’s actually derived from this blueberry pancake recipe), to to suit what we believe the perfect pancake should be, and now we won’t ever deviate from it.
The full recipe for the blueberry buttermilk pancakes makes more than enough for our family of four, so once we’re done, we package up the leftovers and store them in the fridge to pull out throughout the week for a quick and easy breakfast. Alongside the pancakes, we also heat up chicken sausage we keep in the freezer, and in less than five minutes, we have the perfect well-rounded breakfast.
Ingredients in Blueberry Buttermilk Pancakes
The dry ingredients.
Flour. We use all-purpose flour for our version of blueberry buttermilk panaceas, but we’ve also tried them with white whole-wheat flour if we’re trying to err on the healthier side.
Baking soda + Baking powder. The reason we use both baking soda and baking powder is because buttermilk (in our wet ingredients) has a significant amount of acid in it. Baking soda reacts to acidic ingredients, so the combination of the two is what is going to help make our blueberry buttermilk pancakes nice and fluffy.
Sugar. I’ve tried countless times to leave the sugar out of pancakes and each time I’m left wanting just a touch more sweetness in them. We only use a few tablespoons (plus a secret sweetener a little later), which results in the perfect amount of sweetness.
Salt. Every baked good, especially a sweet baked good needs a little bit of salt to balance out the flavors. We like to use kosher salt, but I’m also known to sprinkle in a little bit of Maldon salt as well.
The wet ingredients.
Buttermilk. I will not make pancakes without buttermilk. It’s rich, so it’s a great way to get a luxurious end result in the the blueberry buttermilk pancakes without using whole milk or heavy cream. It also adds a lovely amount of tang and is one of the best ways to achieve, fluffy, light pancakes.
But what is buttermilk exactly? Contrary to what the name implies, there is no butter to be found in buttermilk. Years ago, buttermilk was the tangy liquid that remained after butter was churned. These days it’s actually made by fermenting low-fat or non-fat milk for a period of time, but the term buttermilk, stuck. The end result is a product that’s thick, tangy, and rich, but still very low in fat and calories. For cakes and cupcakes it helps to yield a tender crumb, and for pancakes, it helps to add height to the pancakes as well as a lovely undertone of tanginess.
Eggs. We use two large eggs in our version of pancakes. It adds the perfect amount of sturdiness and richness, without weighing the pancakes down.
Butter. The key to the perfect blueberry buttermilk pancake is butter. We don’t need an obscene amount, only enough to give the pancakes some richness and luxuriousness. Don’t leave it out!
Maple syrup. This is our secret ingredient to the most delicious blueberry buttermilk pancakes. While we get a good amount of sweetness from white sugar in the dry ingredients, maple syrup really takes them over the edge. It’s important to use REAL maple syrup, the fake stuff doesn’t work here.
Jones Dairy Chicken Sausage
There are obviously a number of items available to be the savory to our sweet, but our go-to for years has been Jones Dairy Farm No Antibiotics Ever Chicken Sausage.
Back when samples were still a thing, I was THAT person at Costco who shamefully snuck an extra sample of their chicken sausage, because I was floored with how good it was. I immediately picked up a package for myself and when it comes to the breakfast protein game, I’ve never looked back.
And while taste is of course the most important factor in any food, healthiness is a close second. We love that the Chicken Sausage is all natural with no antibiotics EVER and high in protein. Because if I’m going to go through the effort of making a breakfast from scratch with real ingredients, I expect the same thing in the entire meal.
Another bonus? It’s fully cooked, so all I have to do is transfer it from the freezer to my skillet (or microwave) and in less than five minutes, I have hot, golden brown chicken sausage ready to go -a real win on weekdays when I have approximately five minutes to throw a well-rounded breakfast together.
Where can I purchase Jones Dairy Sausage?
We pick ours up at Costco, but they also sell smaller packages at Sprouts or other major retailers nationwide. You can use their product locator to find it in a store near you.
Let’s make Blueberry Pancakes
Mix the dry ingredients. Add the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Whisk to combine.
Mix the wet ingredients. I despise dirtying up a bunch of dishes, so I actually use a large measuring cup to mix all of the wet ingredients together. Measure the buttermilk in the measuring cup (if you don’t have a large one, you’ll need to use a small bowl). Crack the eggs in the buttermilk. Whisk to combine.
Combine. Add the buttermilk and egg mixture along with the melted butter and maple syrup to the dry ingredients. Whisk just until combined.
Cook. To streamline the process, I love to use a griddle that sits over my burners to cook the pancakes. It gets things done quick, and usually cooks the pancakes pretty evenly.
When to flip pancakes
The age old-question. Flip your pancake when you can see them crisp up and brown on the edges and little bubbles are forming in the middle. I actually like for my pancakes to be ever-so-slightly undercooked, so after I flip them, I let them cook for about one more minute and take them off the stove.
Cook the sausage. While the pancakes cook, add the sausage to another small to medium non-stick skillet. Add a little bit of water to defrost them and then let them brown up when the water evaporates. I will also microwave the sausage links and then throw them on the griddle with the pancakes to brown up if I don’t want to dirty up another pan,
Serve! Slide a few pancakes on to your plate, drizzle with pure maple syrup and serve with the browned sausage links. Breakfast doesn’t get much better than that.
Can I make Blueberry Pancakes in Advance?
Yes yes yes. While one batch is enough for us to have leftovers to eat throughout the week, you can easily double this recipe to have extra leftovers. Simply reheat in the microwave for about a minute.
Can I freeze them?
Yes! In a freezer ziplock bag, they will keep for up to three months.
Substitutions and Tips and Tricks for Recipe Success
- Test out a pancake or two before you make the whole batch. You want to find the right temperature to cook them at. I typically like to heat the griddle to a medium heat and adjust down if needed.
- Don’t over mix the batter! A few lumps are okay.
- Make sure your baking soda and baking powder are fresh. They should have expiration dates on them and if they’re out of date, throw them out.
- Don’t overcook the sausage. Only heat up the sausage as long as the package says.
- Fold the blueberries into the batter. You want to GENTLY do this just until they’re evenly dispersed.
- Swap out blueberries for chopped strawberries or chocolate chips.
Other breakfast favorites
- Another Jones Dairy Farm favorite are these easy Breakfast Chilaquiles and this fun spin on Classic Eggs Benedict.
- I could eat this fancy avocado toast any day of the week, hands down.
- If you’re looking for a breakfast on the go, these Broccoli Cheddar Mini Frittatas are perfect. You can also freeze them to pull out over a period of time.
Blueberry Buttermilk Pancakes
Crispy on the edges, fluffy and almost undercooked on the inside and paired with a generous helping of @JonesDairyFarm All Natural Chicken Sausage is exactly how I like my favorite Blueberry Buttermilk Pancakes to be served.
- 2 cups all-purpose flour
- 3 tbsp sugar
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/4 cups buttermilk
- 2 tbsp pure maple syrup
- 2 large eggs
- 1/4 cup unsalted butter, melted, cooled slightly, plus more for cooking
- 3/4 cup blueberries
- Jones Dairy Farm No Antibiotics Ever Chicken Sausage
Preheat oven to 275 degrees. Add flour, sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
Measure buttermilk in a large liquid measuring cup (or use a medium bowl if you don’t have a large liquid measuring cup). Add eggs and maple syrup to the buttermilk. Whisk to combine.
Add the wet ingredients to the dry ingredients along with the melted butter. Whisk just until combined. It’s okay if there are a few lumps.
Add blueberries, fold until combined.
Heat a large griddle to a medium heat. Brush with melted butter. Spoon about 1/3 cup of the batter on to the griddle .(I like to use an ice cream scoop.) Don’t overcrowd the pan so the pancakes are easier to flip. When the edges are crisp and brown, and tiny bubbles are starting to rise to the top, flip over. Cook another minute on the other side. Transfer to a heat-proof platter or plate and keep warm in the oven while you make the rest of the pancakes.
Serve with maple syrup and Jones Dairy Farm No Antibiotics Ever Chicken Sausage.