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Blueberry Pancakes

Blueberry Buttermilk Pancakes

Try these yummy Blueberry Buttermilk Pancakes with maple syrup or a rich blueberry sauce for double the blueberry flavor.
Course Breakfast, Pancakes
Keyword Pancakes
Servings 4
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

Pancakes

  • 1¼ cup flour
  • 2½ tsp baking powder
  • ½ tsp soda
  • ¼ tsp salt
  • 2½ tbsp sugar
  • ¼ tsp cinnamon
  • 2 eggs
  • 2 cups buttermilk
  • 3 tbsp melted butter
  • 1 tsp vanilla
  • 1 cup blueberries, fresh or frozen

Blueberry Sauce

  • 1¼ cups blueberries
  • 3 tbsp sugar
  • ⅛ tsp cinnamon
  • Pinch salt
  • ¾ tsp grated orange rind
  • 1½ tsp lemon juice
  • 2½ tbsp orange juice
  • Scant 1 tbsp cornstarch
  • 1 tbsp maple syrup
  • ½ tsp vanilla

Instructions

  1. Pancakes: Whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon. Make well in center of dry ingredients.
  2. Whisk eggs, buttermilk, melted butter, and vanilla together. Pour into well in dry ingredients. Stir just until flour is combined into wet ingredients. Batter will be lumpy.
  3. Gently fold in the blueberries.
  4. Melt apx. 2-3 tsp butter in frypan. Using ¼ cup measure, add batter to frying pan. Cook over medium-high heat until top of pancake loses its glossiness and bubbles appear in the batter. Flip pancake over and cook for 2-3 minutes longer. Serve hot with maple syrup or blueberry sauce (recipe follows).

  5. Blueberry Sauce: In medium saucepan, combine blueberries, sugar, cinnamon, salt, grated orange rind, lemon juice, and one-half of the orange juice. Cook over medium-high heat just until mixture starts to boil then reduce heat to low and cook for about 5 minutes, stirring frequently.

  6. Whisk cornstarch into remaining half of the orange juice until smooth. Add about 2 tsp of the hot berry mixture to the cornstarch to temper it. Add the warm cornstarch mixture to the blueberries and stir gently to blend. Simmer, stirring frequently, for 4-5 minutes or until desired thickness. Stir in maple syrup and vanilla. Simmer for 2-3 minutes. Serve warm over pancakes. Yield: Apx. 1 cup

Recipe Notes

Yield: 10-12 pancakes, depending on size

 

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