14 July 2013

Blueberry Pancakes

Hi all,

Sunday morning breakfast this weekend took a change from the waffles that we normally make. We made blueberry pancakes! I used Martha Stewarts American Foods book which has a buttermilk blueberry pancake recipe. This was my first attempt at them, and they turned out really well! Drizzled with a little maple syrup with a side of bacon, yum!

Blueberry Pancakes
From Martha’s American Foods


  • 1 3/4 cups all pupose flour (plain flour)
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon course salt
  • 1 1/2 cups buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon unsalted butter, melted, plus more softened, for skillet and serving
  • 2 tablespoons plus 2 teaspoons neutral tasting oil, such as sunflower
  • 1 cup fresh blueberries (or frozen that have been fully thawed)
  • Pure maple syrup for serving


  • Sift together flour, sugar, baking powder, and salt. 
  • In another bowl, whisk buttermilk, eggs, vanilla, melted butter, and 2 tablespoons oil to combine.
  • Whisk into the flour mix, do not over mix, the batter should be slightly lumpy.
  • Fold in the blueberries
  • Heat 1 teaspoon softened butter, and remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
  • Working in batches, pour 1/3 cup of batter per pancake.
  • Cook until small bubbles form on the surface, about 3 mins
  • Flip, cook until underside is golden brown, about 3 mins.
  • Enjoy

Makes 10

xox Niamh xox

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