Ingredients
Equipment Needed
- Non-stick skillet
- Spatula
- Measuring cups
- Liquid measuring cups
- Hand whisk
- Mixing bowls (medium & large)
Blueberry Pancakes
- 1 1/2 cups (190 grams) all-purpose flour
- 3 tbsp (38 grams) granulated sugar
- 3 tsp (12 grams) baking powder
- 1/4 tsp (1 gram) baking soda
- 1/2 tsp (3 grams) salt
- 1 1/4 cups (300 ml) buttermilk, room temp
- 1/2 cup (115 grams) unsalted butter + 1 tbsp (14 grams)
- 1 1/2 tsp (6 grams) pure vanilla extract
- 2 large eggs
- 1 cup (150 grams) fresh blueberries
What to do
1. For the pancakes, we will first brown our butter. Add 1/2 cup of butter to a small saucepan and cook over low/medium heat. Cook until butter foams and starts to emit a warm, nutty fragrance (this could take several minutes). Once butter is browned, immediately remove from the heat and pour into a heatproof bowl. Add the tbsp of softened butter. Mix well and let that cool.
2. Once butter has cooled, add the eggs and sugar. Using a whisk, gently mix until everything is incorporated. Pour buttermilk and vanilla and mix again. Add dry ingredients and mix gently. As you mix, you want those dry ingredients to disappear but you need to be gentle, we don’t want to over mix. Cover the mixture with plastic wrap, and let it rest for about 5 minutes.
3. In a large skillet, over low/medium heat, place 1 tsp of butter and let that melt. Use a 1/4 cup measuring cup to scoop the batter and spoon it into the pan. Note: Batter will be thick, thats okay! You can use a spoon or a knife to help smooth the batter into a circle in the skillet. Add blueberries (about 6-8 per pancake). Let the edges set and bubbles form on top of the pancakes. Using a spatula, flip the pancake and cook the other side. About 1-2 minutes on each side. After each pancake, add a small cube of butter to the pan, to keep the pancakes from sticking.
4. Stack and enjoy with syrup, whipped cream and more blueberries!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring flour, if you are not using a scale, please do not pack your flour into your measuring cup. Simply spoon in flour and scrape the top of the measuring cup.
- Use room temperature ingredients. Let your eggs and milk sit at room temperature before mixing. This helps the batter blend smoothly and cook evenly.
- DONT OVERMIX YOUR BATTER! Overmixing leads to dense, tough pancakes. Mix just until the flour disappears—lumps are okay even though they don’t look great!
- Flip your pancakes ONLY when you see bubbles and the edges look set! One good flip is all you need. Don’t back and forth. It takes a rhythm and/or one or two ugly pancakes to find your rhythm.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!