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Who else is missing their favourite brunch spot right now? One of my top fave brunch spots in Toronto is Mildred’s Temple Kitchen. You’ll find many lists that place Mildred’s blueberry buttermilk pancakes at #1 in the city. They are delicate, fluffy, and so decadent. I love going on Sundays and indulging in a big stack of them along with a creamy London fog.
Even though we can’t visit right now, Mildred’s 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.
Well, let’s get into it, shall we?
How to make Mildred’s Blueberry Buttermilk Pancakes
Start by rinsing your blueberries and setting them aside.
Sift the flour, sugar, salt, baking powder, and baking soda together into a large bowl.
Beat the eggs, buttermilk, and melted butter together in another large bowl.
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 – the horror! Only mix until you have a thick and lumpy batter, like pictured below.
Heat a skillet over medium-high heat and grease it with some unsalted butter. Use a 1/3 cup 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 two-three 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°.
To serve Mildred’s blueberry buttermilk pancakes as authentically as possible, I drizzled some maple syrup, sprinkled with icing sugar, smothered with blueberry compote, then added a good dose of whipped cream. Unfortunately, their recipe didn’t include the compote. Fortunately, the pancakes went perfectly with my own blueberry vanilla compote! It was seriously a match made in heaven.
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 soon.Print
This is the real recipe straight from the source. These delicious pancakes are fluffy and decadent. It’s no wonder they are often called the #1 pancakes in Toronto.
1/4 cup (50 g) granulated sugar
1/2 tsp salt
2 cups (300 g) all-purpose flour
2 1/4 tsp baking powder
1/2 tsp baking soda
2 large eggs
2 cups (473 ml) buttermilk
1/4 cup (57 g) unsalted butter, melted
1 cup (190 g) fresh blueberries
more unsalted butter for greasing skillet
sprinkle of powdered sugar
Rinse blueberries and set aside.
Sift flour, sugar, salt, baking powder, and baking soda together into a large bowl.
Beat eggs, buttermilk, and melted butter together in another large bowl.
Use a spatula to carefully mix the dry ingredients into the wet ingredients. Not over-mixing the batter is key. Only mix until you have a thick and lumpy batter.
Heat skillet over medium-high heat and grease it with unsalted butter. Use a 1/3 cup scoop to pour batter onto the skillet. Leave space between pancakes for them to expand. Sprinkle with blueberries. I used a finger to press them into the batter. Cook pancakes for 2-3 minutes each side. They are ready to flip when bubbles form on the surface and edges begin to brown. Re-grease the skillet between batches.
Keep already cooked pancakes warm by placing them in an oven preheated to 250°.
Top pancakes, as desired, with icing sugar, maple syrup, blueberry compote, and whipped cream.
This recipe comes from Mildred’s Temple Kitchen, a fantastic brunch spot in Toronto.
Keywords: midred’s blueberry buttermilk pancakes, blueberry pancakes, buttermilk pancakes