Naniboujou Pancakes

These are famous pancakes…

…even if that’s only in my world.

You see, I grew up eating these at my best friend’s house, growing up. It was a tradition with the Marpes, and my first experience with real maple syrup, and grass-fed sausages surround that one event.

We would eat as many pancakes as we could fit in, on those Saturday mornings, from middle school, to junior high, to college.

Thanks for making me a part of your family, Marpes. I love you!

The recipe is originally from the Naniboujou Lodge, where the Marpes met. I know it’s strange not to call them what they really are, “Thick, Fluffy, Buttermilk-Blueberry Pancakes,” but it’s tradition.You know how that goes.

Please enjoy the pancakes, and eat them with somebody you love!


I’ve made a few personal adjustments to this sainted recipe. Mainly, I use sprouted flour to make it more digestible for myself and my boo. Then, I add some unrefined sugar, instead of the white stuff. I make sure the baking powder is aluminum and GMO corn-free, and then I’m ready to rock and roll.

The recipe:

Naniboujou Pancakes

1 ½ cup buttermilk, room temperature

½ Tbsp. butter, melted

1 ½ cup sprouted flour

2 Tbsp. coconut sugar, Sucanat, or Rapadura

1 ½ tsp. aluminum free baking powder

1 tsp. baking soda

½ tsp. unrefined sea salt

1 ½ cup frozen or fresh blueberries

In a large bowl, whisk together the egg, buttermilk, and melted butter. Make sure all components are at room temperature; you don’t want the butter seizing up! In a smaller bowl, whisk together flour, baking powder, baking soda, and salt. Add sugar and whisk to combine. Fold dry ingredients into the buttermilk-egg mixture, being careful not to overmix. Let the batter rest for 5 minutes.  Preheat a griddle to medium heat (around 350). Pour batter by the ¼ cup onto the prepared griddle. Scatter as many blueberries as you want across the surface, pressing them down slightly, if needed. Once you begin to see bubbles throughout the pancake, flip it over to cook on the other side. Repeat with remaining batter. Now enjoy the heck out of yourself, friend.

Let’s get started with the illustrated version, shall we?


Measure out 1 ½ cup buttermilk into a microwaveable measuring cup. Yes, I use a microwave sometimes. Microwave in twenty-second increments, until it reaches room temperature.


You can check the temperature of the buttermilk by using your pinky. If it’s comfortable, like bath water, or a little more cool, like body temperature, you’re good to go. You don’t want to scramble your egg with it!


Now, divvy out your ½ Tbsp. of butter. Microwave, in 10 second increments, until it is melted.


Pour the buttermilk into a large bowl.


I use this brand of sprouted flour, and I love it. I promise you that the nutritional value of this flour is SO worth the extra couple of dollars to buy it. Daniel and I feel wonderful when sprouted grains, instead of refined ones, are a part of our diet.


Measure that bidness out.


Now, measure out your beautiful coconut sugar.


Then, add the baking powder and salt.


Whisk well, and crumble any lumps of sugar between your fingers.


You’ll have a lovely, homogeneous mess, as a result.


Get back to your liquid ingredients, and pour the butter into the buttermilk.


Slip in the egg.


Now, whisk it all up.


Really go crazy, if you need to.


Now, add your dry ingredients.


Combine, but don’t be afraid to leave a few lumps behind. Better to undermix than overmix, in this case (and in most, actually).


Get your pan preheated.


Rinse off some fresh or frozen blueberries.


The reaction between the buttermilk and the baking powder will make the batter thick and puffy. This is where the goodness is.


Use a suuuper funky little cup (or a 1/4 cup measure) to pour the batter onto the skillet.


Once you’ve gotten them situated, add the blueberries.


I like to just scatter them across the top.


Soften some butter for your pancakes. It’ll do you good.


When they’re bubbly, and a little dry at the edges, it’s time to flip.


Wait for it, wait for it….



Okay, so I’ll be honest. The picture that follow are really just to show off the pancakes. If you don’t want your mouth watering, stop reading now.








Daniel eats a little faster than I do, mainly because these giant, fluffy pancakes are filling!

Please enjoy them, and the experience that comes with them. Slow, intentional, lovingly-prepared food is the best. I hope you have an easy-going, wonderful morning in your future, friend.