Indulge in a delightful breakfast experience with our Buttermilk Blackstone Pancakes topped with luscious blueberry sauce! These fluffy pancakes are not only a feast for the eyes but also a treat for your taste buds, perfectly blending the tangy richness of buttermilk with the sweetness of fresh blueberries. Imagine flipping a stack of golden pancakes that are as delicious as they are easy to make! Whether you're treating yourself on a lazy weekend or impressing guests at a brunch gathering, this recipe promises to elevate your morning routine. Ready to whip up a breakfast masterpiece? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup blueberries
- 1/4 cup maple syrup (for serving)
Instructions
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together until well incorporated and no lumps remain.
- In a separate medium bowl, whisk the buttermilk, egg, and melted butter until smooth and fully blended.
- Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula. Stir just until the ingredients are combined - do not overmix. Some small lumps are okay and will ensure tender pancakes.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Sprinkle a few fresh blueberries directly onto each pancake while the first side is cooking.
- Cook until bubbles form on the surface and edges look dry, approximately 2-3 minutes. Flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- For the blueberry sauce, combine remaining blueberries with maple syrup in a small saucepan. Simmer over low heat for 5 minutes, gently mashing some berries to release their juices.
- Serve pancakes warm, drizzled with the fresh blueberry sauce and additional maple syrup if desired.
Tips
- Don’t Overmix: When combining wet and dry ingredients, stir just until incorporated. A few lumps in the batter are perfectly fine and will result in tender pancakes.
- Rest the Batter: Allowing the batter to rest for 5 minutes helps the flour absorb the liquid and activates the baking powder, leading to fluffier pancakes.
- Perfect Pancake Flip: Wait until you see bubbles forming on the surface and the edges looking dry before flipping your pancakes. This ensures they are cooked through and have a nice golden color.
- Blueberry Sauce Boost: For an extra burst of flavor, add a splash of lemon juice or a sprinkle of cinnamon to your blueberry sauce while it simmers.
- Serving Suggestions: Serve your pancakes warm with a drizzle of maple syrup, and don’t hesitate to add whipped cream or a dollop of yogurt for an indulgent touch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 8g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 65mg
