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BeFunky Blueberry Buttermilk Pancakes I 010

Breakfast in Bed: Blueberry Pancakes for Your Valentine


Nothing showcases romance and endearment like breakfast in bed. As we head into a beautiful Valentine’s Day weekend, we thought we’d share a Stonehurst Manor breakfast favorite: Chef Avi’s recipe for Blueberry Buttermilk Pancakes. A short stack of these favorites’ go great with some fried up bacon or sausage, a steaming cup of coffee, and of course– the one you love beside you.

Photo Courtesy of

Photo Courtesy of

What You’ll Need

2 Cups:   Flour

2 tsp:      Salt

2 tsp:      Baking Soda

1 tsp:      Sugar

2 ea:       Eggs, Large, preferably farm fresh

2.25 Cups:  Buttermilk

4 tsp:      Butter, unsalted, melted, plus some for the griddle

1 Pint:     Fresh Blueberries, Frozen if not in season or available

Bigelow’s Blueberry Buttermilk Pancakes

  1. Pick over your Blueberries. Discard white, green or wrinkled ones, but color variation is fine.
  2. Combine all dry ingredients in a large mixing bowl, whisk to combine, then sift. (Sifting allows more air in your batter, thus fluffier cakes…)
  3. In a separate bowl, whisk together eggs and buttermilk till well combined (farm fresh eggs have deeper yellow golden yolks, thus transferring a more desirable color and flavor to your cakes)
  4. Still wet ingredients into flour till small-medium lumps remain…whisk in butter at this point, but do not over mix. Just stir with whisk to combine…then allow to sit for 5-10 minutes.
  5. Grease a hot griddle with butter, wipe clean and butter again. (prevents sticking…and we use a 425deg F griddle, but your home version may recommend a different temperature)
  6. Ladle 1-2 oz rounds onto the hot griddle and immediately sprinkle liberally with fresh blueberries.
  7. In 1-2 minutes, small bubbles will occur through the cakes, indicating time for the flip. Double check by ensuring the underside of your cakes are golden brown. Carefully flip over and cook another 1-2 minutes. Remove from griddle and enjoy with Pure Maple Syrup.
  8. Wipe griddle with damp cloth, to remove residue, and begin again at step 5 for a second round.

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