Recipes › Blueberry (Northern Highbush) › Blueberry Pancakes with Maple Syrup
Blueberry Pancakes with Maple Syrup
Fluffy buttermilk pancakes dotted with bursting Northern Highbush blueberries and finished with a generous pour of pure maple syrup. The acidity of the buttermilk keeps the batter light while the blueberries collapse into jammy pockets as they cook. A quintessential American summer breakfast.
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Ingredients
- 1½ cups northern highbush blueberries
- 1½ cups all-purpose flour
- 1¼ cups buttermilkor 1 cup milk + 1 tablespoon white vinegar, rested 5 minutes
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup pure maple syrup
- 1 tablespoon neutral oil or butterfor cooking
Contains: cereals gluten, milk, eggs.
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.About 2 min
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry and stir gently until just combined — the batter should be slightly lumpy.About 3 min
- Let the batter rest for 5 minutes while you heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.About 5 min
- Pour 1/3 cup batter per pancake onto the griddle. Immediately scatter a small handful of blueberries over each pancake. Cook until bubbles form across the surface and the edges look set, about 2-3 minutes.About 3 min
- Flip and cook the second side until golden brown, about 2 minutes more. Repeat with remaining batter, re-greasing the pan between batches as needed.About 7 min
Tips
- Add berries to the pancake after it hits the pan — this prevents blue-gray batter from staining the whole batch.
- Keep finished pancakes warm in a 200°F oven on a baking sheet while you finish the rest.
- A properly hot griddle is key — a drop of water should skitter across the surface before you pour the batter.
Ring the changes
- Stir the zest of one lemon into the batter and warm the maple syrup with a sprig of fresh thyme for an elevated version.
Keeping it
Leftover pancakes keep in the refrigerator for up to 3 days or can be frozen between sheets of parchment for up to 1 month. Reheat in a toaster or 325°F oven.
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