Blueberry Pancakes

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

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.


  • 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  


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).

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