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Blueberry Pancakes

Pancakes have been a popular American breakfast since colonial cooks discovered that one of their favorite old-country recipes tasted even better topped with the maple syrup of their new home. Here is perhaps the ultimate version, studded with blueberries, slathered with butter and dripping with syrup.

Ingredients:

  • 1 1/2 cups all-purpose flour 
  • 3/4 tsp. baking soda  
  • 1 1/2 tsp. baking powder 
  • 2 Tbs. sugar  
  • 1/4 tsp. fine sea salt  
  • 1 3/4 cups buttermilk, or as needed  
  • 2 large eggs  
  • 3 Tbs. melted unsalted butter, plus more for serving 
  • 2 cups blueberries  
  • Maple syrup, for serving  

Directions:

Preheat an oven to 200°F. In a large bowl, sift together the flour, baking soda, baking powder, sugar and salt. In a medium bowl, whisk together the 1 3/4 cups buttermilk, the eggs and the 3 tablespoons melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in the blueberries.

Place a griddle over high heat until hot. (To test, flick a little water onto it. It should skitter across the surface.) Lightly oil the griddle. For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until the bottoms are golden brown, 1 to 2 minutes more.

Transfer to a baking sheet and keep warm in the oven. Repeat until all the batter is used. If the batter begins to thicken, thin it with a bit more buttermilk. Serve the pancakes piping hot, with plenty of butter and syrup. Serves 4.

Variation: To dress up the maple syrup—and enjoy a double dose of berries—in a saucepan, gently simmer 2 cups blueberries with 1 cup maple syrup until the berries start to release their juices, about 5 minutes.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).