Buttermilk pancakes with wild blueberries from the pan Recipe
These pancakes are thick, soft buttermilk flapjacks packed with tiny wild blueberries that burst as they cook. In the US this kind of breakfast is associated with holidays at a lakeside cabin and long mornings spent over a big plate of pancakes. At home they’re perfect for weekends, when you’re craving something sweet yet filling.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 220 g
- sugar - 30 g
- baking powder - 10 g
- baking soda - 2 g
- salt - 1 g
- buttermilk - 250 ml
- egg - 1 piece
- butter - 40 g
- wild blueberries - 120 g
- rapeseed oil - 20 ml
- maple syrup - 40 g
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix the flour, sugar, baking powder, baking soda and salt.
- In a second bowl, whisk the egg with the buttermilk and the melted, slightly cooled butter until combined.
- Pour the wet ingredients into the dry and gently mix with a spoon or whisk just until combined. If there are a few small lumps, that’s fine – the important thing is not to overmix.
- If you’re using frozen blueberries, do not thaw them first. Add the berries to the batter and very gently fold them in so they don’t turn the whole mixture purple.
- Heat a frying pan with a little oil over medium heat. When it’s hot, reduce the heat to medium-low.
- Spoon about 2 tablespoons of batter for each pancake, forming round pancakes. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges start to set slightly.
- Carefully flip the pancakes and cook for another 1.5–2 minutes, until golden. If they brown too quickly, lower the heat.
- Transfer the cooked pancakes to a plate and cover with a cloth so they don’t cool down. Serve immediately, drizzled with maple syrup and, if you like, sprinkled with extra berries.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for 1–2 days and reheated in a dry pan or toaster until warm. You can also freeze them in a single layer, then reheat straight from frozen over low heat.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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