Imagine waking up to the irresistible aroma of fluffy buttermilk pancakes sizzling on the griddle, perfectly complemented by a luscious blueberry maple syrup that dances with every bite. This classic American breakfast dish is not only a delightful treat for the taste buds but also a simple way to elevate your morning routine. With just a handful of ingredients and a quick 30-minute prep, you can create a breakfast masterpiece that will leave your family and friends begging for seconds. Dive into this recipe for Buttermilk Pancakes with Blueberry Maple Syrup and discover how easy it is to whip up a deliciously satisfying meal that makes every morning feel special!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup blueberries
- Maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk the buttermilk, egg, and melted butter until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined - do not overmix. Some small lumps in the batter are perfectly acceptable.
- Let the pancake batter rest for 5 minutes to allow the flour to hydrate and the baking powder to activate, which will help create fluffy pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the heated surface. Immediately sprinkle a few fresh blueberries onto each pancake while the batter is still wet.
- Cook the pancakes until bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while preparing the remaining batter.
- For the blueberry maple syrup, warm maple syrup in a small saucepan and gently fold in some fresh blueberries, allowing them to slightly break down and release their juices.
- Serve the pancakes warm, drizzled with the blueberry maple syrup and garnish with additional fresh blueberries if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay! Overmixing can lead to tough pancakes instead of the fluffy texture you desire.
- Rest the Batter: Allowing the batter to rest for 5 minutes before cooking helps the flour hydrate and the baking powder activate, resulting in lighter, fluffier pancakes.
- Perfect Heat: Ensure your skillet or griddle is at the right temperature. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. A medium heat is ideal for even cooking.
- Fresh Blueberries: For the best flavor, use fresh blueberries. If using frozen, make sure to thaw and drain them first to avoid excess moisture in the batter.
- Keep Them Warm: As you cook the pancakes, keep them warm by covering them with a kitchen towel on a plate. This will ensure they stay fluffy and delicious until you’re ready to serve.
- Customize Your Syrup: Feel free to experiment with your blueberry maple syrup by adding a splash of lemon juice or a sprinkle of cinnamon for an extra flavor boost!
- Serving Suggestions: Serve these pancakes with a dollop of whipped cream or a sprinkle of chopped nuts for added texture and flavor. Enjoy your delicious creation!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 8g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 65mg
