Maple Syrup Season: Whole Wheat Buttermilk Blueberry Pancakes

I have been feeling a strong pang of nostalgia this week for the state I grew up in. I was excited as usual to find my April issue of Bon Appétit in my mailbox. And when I opened up to an eight page story titled “A Slice of Vermont” which highlights the wonderful artisanal cheese making in the Green Mountain state, I felt a strange combination of pride and envy. I contemplated my life choices. Should I have become a cheese maker in Vermont?  Why am I in Hollywood right now when I could be making delicious fromage in the charming Vermont landscape?

In any case, I’m not there. I’m here wondering why the sudden longing. And then it occurred to me.  It’s not April yet. It’s still March and March means one thing to Vermonters; maple syrup season.  It must have been mandatory in the public elementary school curriculum in Vermont because every March we would take a field trip to the maple sugar house to see how they tap the maple trees for sap and boil it down to make sweet Vermont maple syrup. (If you’ve never smelled the sweet smell of sap boiling down, you’ve never smelled heaven.) We would learn that it takes forty gallons of sap to make one gallon of maple syrup.  The maple syrup was a source of pride.  To this day, I cringe when forced to purchase maple syrup from another source. There’s no better way to relive the memories than to whip up some homemade buttermilk pancakes, filled with blueberries and drizzled with pure Vermont maple syrup.



Whole Wheat Buttermilk Blueberry Pancakes

Serves 4

  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups well-shaken buttermilk
  • 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
  • 2 large eggs
  • 2 tablespoons fine baking sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup fresh blueberries
  • 1/4 cup pure Vermont maple syrup, for drizzling

In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly. Set mixture aside while skillet heats up.

Heat a large skillet over medium heat. When pan is hot enough add 1 tablespoon butter in pan. When butter is melted and foaming s, ladle 1/4 cup of pancake batter on to the skillet.  Sprinkle blueberries  inside of the pancakes and cook until bubbles begin to pop in the pancakes, about 4 minutes. Flip the pancakes and cook until golden brown, another 1 or 2 minute. Repeat with remaining batter. Serve immediately with maple syrup.



Filed under Breakfast, Brunch, Heather Platt, Vegetarian

8 responses to “Maple Syrup Season: Whole Wheat Buttermilk Blueberry Pancakes

  1. Meagan

    Can I come over for Breakfast?!!!


  2. Jenny

    “If you’ve never smelled the sweet smell of sap boiling down, you’ve never smelled heaven”

    so true. so true.


  3. You would be the best fromagiere.


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