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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Quick · 30 min · Serves 4 · American

Dietary: vegetarian, pescatarian, nut-free

Thick, fluffy buttermilk pancakes dotted with blueberries, served with a quick warm blueberry-maple syrup.

Ingredients

For 4 servings

Blueberry maple syrup

  • 8 tbsp maple syrup
  • 105 g blueberry, fresh: 70 g to simmer, 35 g to stir in
  • 0.5 lemon, juiced (about 1½ tsp)

Pancakes

  • 125 g flour, all-purpose, spooned and levelled (1 cup)
  • 1 tbsp sugar
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 1 egg, large
  • 270 ml buttermilk
  • 30 g butter, melted and cooled slightly
  • 70 g blueberry, fresh
  • 1 tbsp vegetable oil, for the pan

Steps

Blueberry maple syrup

  1. Combine the maple syrup, 70 g of the blueberries and the lemon juice in a small saucepan and bring to a boil. Lower the heat to medium and boil gently for about 10 minutes, until the berries have burst and the syrup has turned deep purple.
  2. Let it cool until just warm, then stir in the remaining 35 g of blueberries.

Pancakes

  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt until evenly mixed.
  2. In a medium bowl, beat the egg, then whisk in the buttermilk and the melted butter. Let the butter cool slightly first so it doesn't cook the egg.
  3. Pour the buttermilk mixture into the dry ingredients and whisk only until no dry flour remains. The batter should be thick and a little lumpy; overmixing makes pancakes tough. As it sits, the leavening starts to work and bubbles appear.
  4. Heat a griddle or nonstick pan over medium heat and coat it with a little of the oil. Drop in about 80 ml (⅓ cup) of batter per pancake, leaving room to spread, and place 6 to 8 blueberries on top of each.
  5. Cook for about 2 minutes, until bubbles form around the edges and the underside is golden brown, then flip. The second side browns fast: check after 30 seconds, and turn the heat down if it browns before the middle cooks.
  6. Wipe the pan completely clean with paper towel between batches, then oil it again. Keep the cooked pancakes warm, covered with foil, in a 95°C (200°F) oven, and serve with the warm syrup. The batter makes about 8.
  7. Leftovers freeze for up to 3 months: cool them completely, layer with parchment and wrap tightly. Reheat in a single layer, covered with foil, at 190°C (375°F) for 8 to 10 minutes.

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