Between the fluffy texture and fresh fruit, blueberry pancakes are bound to be a breakfast win. Served solo or paired with other morning favorites like eggs or bacon, this dish is the perfect way to start the day.
Feel free to top them with syrup, but wise pancake aficionados suggest topping this stack with butter and brown sugar for a unique twist. Syrup, butter, brown sugar, even plain – however you like your flapjacks, the flavor in the batter ensures the finished product will be satisfying.
(makes about 12 pancakes)
- 1 1/4 cupsall-purpose flour
- 1/2 teaspoonsalt
- 1 tablespoonbaking powder
- 1 1/2 teaspoons white sugar
- 1 cupbuttermilk (regular milk is fine, too)
- 1/2 tablespoonbutter, melted
- 1/2 cupfresh blueberries (or thawed frozen blueberries)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- Sift the flour, salt, baking powder, sugar, and cinnamon together in a large bowl. Beat the egg, buttermilk, and vanilla together in a small bowl, and then stir the egg mixture into the flour mixture.
- Stir the butter into the mixture and then fold the blueberries into the mixture, letting the batter sit for 30-60 minutes.
- Heat a lightly oiled or buttered pan over medium-high heat, then scoop the batter onto the pan (use about 1/4 cup of batter for each pancake). When bubbles start to form and then pop on the pancake, likely after a couple minutes, flip the pancake and continue cooking it for about a minute on the other side (or until brown).
Recipe adapted from All RecipesSKM: below-content placeholder