Mamma’s Blueberry Pancakes


  • 2 eggs
  • 4 tablespoons canola oil
  • 2 cups buttermilk
  • 2 cups plus a skosh of all-purpose flour * 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 2 tablespoons sugar if you want it.**
  • 2 cups washed and dried fresh blueberries *This is her actual direction to me. **She most often leaves it out.


  1. Preheat oven to 185 degrees.
  2. Put 4 plates in the oven.
  3. Mix dry ingredients.
  4. In a separate bowl beat eggs until fluffy.
  5. Stir oil into eggs.
  6. Stir in buttermilk.
  7. Stir dry ingredients into wet ingredients and don’t overmix.
  8. Heat a cast iron frying pan to medium high.
  9. Add a bit of canola oil.
  10. Pour in enough batter to make one pancake an inch or two smaller than the pan, leaving enough room to get a flipper in to turn.
  11. Sprinkle blueberries into pancake.
  12. Cook until fluffy and the bubbles are popping.
  13. Flip and cook until golden brown.
  14. Transfer to one of the plates.
  15. Repeat the process to make four servings of two pancakes each.
  16. Serve with softened butter and warm maple syrup.