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Extra Fluffy Blueberry Buttermilk Pancakes with Warm Maple Butter

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (8 pancakes)
Calories: 340
Ingredients Method Nutrition

Ingredients
  

  • 2 cups unbleached all-purpose flour spooned and leveled
  • 2 tbsp granulated cane sugar enhances browning and light sweetness
  • 2 tsp aluminum-free baking powder for primary rise
  • 1/2 tsp baking soda reacts with buttermilk for cloud fluffiness
  • 1/2 tsp fine sea salt balances rich butter flavor
  • 1.75 cups real cultured buttermilk shaken, room temperature (not non-fat)
  • 2 large organic eggs room temperature, lightly beaten
  • 4 tbsp unsalted butter melted and cooled slightly
  • 1.5 tsp pure Madagascar vanilla extract aromatic flavor backbone
  • 1.5 cups fresh wild blueberries rinsed and thoroughly dried, tossed in 1 tsp flour
  • 4 tbsp unsalted European butter, softened for whipping
  • 2 tbsp pure Grade A dark amber maple syrup whipped into butter
  • 1/2 cup warm pure maple syrup for drizzling at the table
  • 1 tbsp powdered confectioners sugar optional dusting

Method
 

  1. In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until fully aerated.
  2. In a separate medium bowl, whisk cultured buttermilk, beaten eggs, melted cooled butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently fold just until combined—lumps are completely normal! Do not overmix. Let batter rest at room temperature for 10 minutes.
  4. Preheat a heavy cast-iron skillet or non-stick griddle over medium heat (approx. 350°F / 175°C). Lightly grease with a pat of butter.
  5. Pour 1/3 cup of batter per pancake onto the hot griddle. Immediately press 8 to 10 wild blueberries gently into the top of each pancake (do not fold all berries into raw batter, or the batter turns gray).
  6. Cook for 2 to 3 minutes until bubbles pop and remain open on the surface and edges look matte. Slide a thin spatula underneath, flip gently, and cook for another 1 to 2 minutes until golden-brown and cooked through.
  7. Stack warm pancakes high, crown with a dollop of whipped maple butter, drizzle with warm amber syrup, and enjoy immediately!

Nutrition

Serving: 2gCalories: 340kcalCarbohydrates: 48gProtein: 8gFat: 13gSaturated Fat: 7gCholesterol: 75mgSodium: 380mgPotassium: 220mgFiber: 3gSugar: 18gVitamin A: 21000IUVitamin C: 5mgCalcium: 1800mgIron: 0.4mg

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