Blueberry pancakes- what better way to celebrate blueberry season with some of these fluffy and delightful pancakes! The tiny blueberries exploding in the pancake and staining the pancakes making blue polk dots. Served with some fresh strawberries, a generous dust of icing sugar and a drizzle of maple syrup. Don’t we all love Sunday brunch?
I could easily stuff 4 of this pancake combinations. Especially when of some the blueberries are still warm and intact. The warm blueberry juice bursting in your mouth. Bliss. Oh yea. This probably cost only a fraction of what you pay in a fancy hipster cafe. You could enjoy these fuffy pancakes in your PJs, be a couch potato watching movies and zoning out. This is how we spend our Sundays. Exciting much.
This recipe is a basic buttermilk pancake recipe that we found on allrecipes. We added 2 handfuls of blueberry. You could definitely add more or less blueberries. Switch out blueberries for chocolate chips or even strawberries? If you have any interesting pancake recipe. Drop us a comment. We would love to try and experiment. Makes about 6 pancakes
1 cup (125g) flour
1 tsp salt
1 tsp baking soda
1 1/8 cup (265ml) buttermilk
2 tbs (30g) melted butter
2 huge handfuls of blueberries
Preheat and lightly grease a large skillet.
Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
Fold in the blueberries.
Drop 1/3 cup (or 1 ladle) of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
– Fresh strawberries
– Maple syrup
– Icing sugar