Mildred's Temple Kitchen's Famous Blueberry Buttermilk Pancakes

Name: Mildred's Temple Kitchen's Famous Blueberry Buttermilk Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Canadian
Ingredients: 1 cup fresh blueberries; 1/4 cup granulated sugar; 2 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs, room temperature; 2 cups buttermilk, room temperature; 1/4 cup unsalted butter, melted; more unsalted butter for greasing the skillet; sprinkle of confectioner's sugar; maple syrup; blueberry compote; whipped cream

Feb 8, 2023 by Asha · This post may contain affiliate links · 52 Comments

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Mildred's Temple Kitchen is one of my favourite brunch spots in Toronto. You'll find many lists that place Mildred's blueberry buttermilk pancakes at #1 in the city. I love going on Sundays and indulging in a big stack of them along with a creamy London fog. Here is the authentic recipe for their delicious, fluffy, and so decadent pancakes.

Blueberry buttermilk pancakes stacked on a plate with toppings.

Fortunately, Mildred's Temple Kitchen was generous enough to share their amazing pancake recipe online for all of us to enjoy at home! I was so excited to make them for myself and they turned out so well.

The texture and flavour of these pancakes is seriously amazing. They also freeze very well, so you can easily make them ahead of time to make breakfast preparation a breeze! Let's get into it, shall we?

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Ingredients
Substitutions
Instructions
Equipment
Storage
Tips for success
FAQ
📖 Recipe

A fork cutting a bit out of three blueberry buttermilk pancakes.

Ingredients

All purpose flour
Baking powder
Baking soda - Ensure that your baking soda is fresh. This is important to get it to react properly with the acidic ingredient, the buttermilk, to give you fluffy pancakes.
Salt
Granulated sugar
Large eggs - Egg helps the pancake to stay together nicely.
Buttermilk - This ingredient is crucial in these pancakes. It will form a reaction with the baking soda, resulting in incredibly fluffy pancakes.
Unsalted butter
Fresh blueberries

For Serving:

Blueberry compote
Sprinkle of confectioner's sugar
Maple syrup
Whipped cream

See the recipe card below for quantities.

Substitutions

Buttermilk - If you do not have buttermilk on hand, you can make a homemade substitute. Put 2 tbsp lemon juice into measuring cup. Add milk until the volume reaches the line that says 2 cups/475ml. Stir to combine and let rest for 10-15 minutes while it thickens. Use 1:1 as a substitute for buttermilk.

Fresh blueberries - You can substitute fresh blueberries with frozen because the blueberries are pressed onto the top rather than stirred in, so there is not risk of them 'bleeding' into the batter and turning it to purple. No need to thaw them first. However, fresh blueberries will give you the best blueberry pancakes.

Feel free to experiment and make these pancakes your own with your favourite kind of berries or small pieces of fruit.

Instructions

Start by rinsing your blueberries and setting them aside.

Sifted dry ingredients in a mixing bowl.

Sift the flour, sugar, salt, baking powder, and baking soda together into a large bowl.

A whisk in a mixing bowl of wet ingredients.

Beat the eggs, buttermilk, and melted butter together in another large bowl.

A rubber spatula in a mixing bowl filled with lumpy pancake batter.

Then, use a spatula to carefully mix the dry ingredients into the wet ingredients.

Not over-mixing the batter in this recipe is key. If you do, you will lose the moist and delicate texture of the pancakes. Only mix until you have a thick and lumpy batter. (As pictured.)

Pancakes cooking on a griddle with fresh blueberries pressed into them.

Heat a skillet or griddle over medium-high heat and grease it with some unsalted butter. Use a ⅓ cup (80ml) scoop to pour the batter onto the skillet into individual pancakes. Make sure to leave space between the pancakes for them to expand. Sprinkle your blueberries on top. I used a finger to press them down into the batter.

Cook the pancakes for about 2-3 minutes per side. You can tell that they are ready to flip when bubbles form on the surface and the edges begin to brown. Regrease the skillet with more butter between batches.

While you are cooking your batches of pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°F/120°C.

Toppings

To serve Mildred's blueberry buttermilk pancakes as authentically as possible, I drizzled some maple syrup, sprinkled confectioner's sugar, spooned on some blueberry compote, then added a good dose of whipped cream. Unfortunately, their recipe didn't include the compote they use. However, my fresh blueberry compote went perfectly. It was seriously a match made in heaven.

Overhead of blueberry buttermilk pancakes stacked on a plate.

Equipment

To make this recipe you will need mixing bowls, a rubber spatula, a griddle or a large skillet, and measuring cups or a kitchen scale to weigh ingredients with. A sifter to sprinkle the confectioner's sugar on top doesn't hurt to have either.

measuring cup set

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Storage

Before storing, allow pancakes to cool completely in a single layer.

To refrigerate: Individually wrap cooled pancakes in plastic wrap and store in an airtight container in the refrigerator for up to 5 days.

To freeze: Individually wrap cooled pancakes in plastic wrap and store in freezer bag in the freezer for up to 2 months. The quality will degrade after this time.

Reheat in a lightly buttered skillet (both sides), or in an oven at 350°F/180°C, or in a microwave.

Tips for success

Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
Room temperature - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly to give you a smooth crumb, resulting in uneven lumps. Set them out an hour or two before you start.
Buttermilk - Do not skip the buttermilk! The reaction that occurs between the buttermilk and the baking soda helps to make these pancakes fluffy and tender.
Do not mix the blueberries into the batter. Press them into the pancakes when cooking. This will give you the perfect amount of blueberries perfectly distributed.
Heat - Make sure your pan/griddle is hot before adding the batter. Keep an eye on it. If the pancakes are browning too quickly, turn down the heat a touch. A too hot pan will result in raw middles and burnt edges.
Grease well - You need a well-greased pan/griddle. Make sure that you re-grease with butter between each batch of pancakes.
Pay attention - Pancakes cook quickly so don't leave them unattended while cooking. Watch for those bubbles.
Don't press - Do not press down on the pancakes after you've flipped them. It's time for them to rise to all of their fluffy potential!

Digging into these fluffy pancakes was the highlight of my day. I hope that you enjoy them too! Thanks Mildred's Temple Kitchen for the fantastic recipe and hope to see you in person again soon.

FAQ

Can you use frozen blueberries in pancakes?

You can substitute fresh blueberries with frozen because the blueberries are pressed onto the top rather than stirred in, so there is not risk of them 'bleeding' into the batter and turning it to purple. No need to thaw them first. However, fresh blueberries will give you the best blueberry pancakes.