Blueberry Pancakes
Blueberry Pancakes recipe
Cooking Light, August 2009
These were really, really, REALLY thick! The batter was UBER thick and I had to thin it to get it to come out of the measuring cup! HOLY SMOKE! I didn’t top the pancakes with the blueberries after seeing how thick the batter was. I tried one with the blueberries on top and they just sat there and did not sink into the batter AT ALL! So, I added the to the batter.
These are good. They’re pretty filling, too. I didn’t get hungry until around 10. Granted, I do usually eat breakfast at 6 so that’s pretty good for pancakes. The blueberries were pretty tart though. No wonder they were on sale at the store. Made for an interesting breakfast. I may make these without the blueberries this weekend for next week’s breakfast. If you freeze them, put plastic wrap or wax paper between them as they stuck together. I had to pry them apart with a knife in the morning.
Measuring cups and spoons
Large mixing bowl
Large nonstick skillet
Spatula
Blueberry Pancakes
Ingredients
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon kosher salt
- 1 cup whole buttermilk
- 1 teaspoon vegetable oil
- 1 large egg
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Pure maple syrup, for serving
- Softened unsalted butter, for serving
Instructions
- Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Stir together buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
- Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.
- Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.
