Mouthwatering blueberry pancakes. Now that’s my kind of breakfast. I’m a sucker for breakfast food. Pancakes? Yes. Waffles? Yes. French toast? Crepes? Yes and yes.
These blueberry pancakes are just what you need for a morning of indulgence. They will not disappoint. Served with maple syrup and toasted walnuts for delicious sweetness and crunch.
Prep: 5 min.
Cook Time: 10 min.
Makes: 8 pancakes
- 1 cup all purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup blueberries
- 1 cup buttermilk (or 1 cup milk of your choice + 1 tbsp white vinegar)
- 1 egg
- 2 tbsp oil
- 1 tsp vanilla
- Maple syrup
- Toasted walnuts
- In a large bowl, add the dry ingredients (excluding blueberries for now) and stir to combine. Add blueberries and toss in flour mixture.
- In a separate bowl, combine the wet ingredients and whisk so that it is an even consistency.
- Using the back of a wooden spoon, make a hole in your flour mixture and slowly pour the wet mixture into your dry. Gently stir, using a folding motion, until your batter is just combined. Lumpy batter is good. Let sit for 5 minutes while you prepare your pan/griddle.
- Heat a large pan or griddle to medium heat.
- Once pan has come to temperature, butter the pan generously and drop about 1/4 cup of batter on the pan at a time to form your pancakes. Cook on one side until small bubbles begin to form and bottom is golden brown. Flip and cook again until other side is golden brown. The second side usually takes less time to cook.
- Serve hot with butter, maple syrup and toasted walnuts.
Step 3: The great debate of whether to whisk the batter smooth or leave it lumpy: I am a lumpy person. Meaning, when you are stirring the batter, be careful not to over mix. You want to stir it until there are no more flour pockets, but not so much that you take all the lumps out of the batter.