Blueberry and Buttermilk Pancakes – Gooey Slime and Belly Lol

Shrove Tuesday or not, we absolutely like Pancakes at our house, never need too many excuses to whip up a delicious batch of pancakes!

If you’re also a big fan of pancakes, you’ll love our Blueberry and Buttermilk Pancakes recipe.
These delicious pancakes are made with a light and fluffy batter, filled with juicy blueberries and creamy buttermilk. They’re perfect for breakfast or brunch and sure to be a hit with the whole family.
You can follow our posts as you cook, or simply print the recipe for later. enjoy!

Prep Time – 15 minutes

Cook Time – 20 minutes

6 servings

raw material

• 350g plain flour
• 300g fresh blueberries
• 2 teaspoons sodium bicarbonate
• 2 teaspoons baking powder
• 2 medium eggs
• 2 x 284ml cartons of buttermilk
• 100g caster sugar
• 75g butter, melted plus extra for frying
• 3 tbsp milk
• 1/4 teaspoon vanilla extract

maple butter

• 60g butter
• 2 tbsp maple syrup

method

1. First, make up your maple butter by churning the butter until it’s soft and fluffy. set aside.
2. Sift the flour, baking soda, and baking powder into a bowl, add a pinch of salt, and stir in the sugar.
3. Whisk together eggs, milk, buttermilk, butter, and vanilla extract.
4. Whisk in the dry ingredients, gradually adding the buttermilk mixture to make a thick, smooth batter. Let stand for 30 minutes.
5. Heat skillet over low/medium heat. Brush with a little melted butter and add 2 tablespoons of batter. You can cook several at a time, depending on the size of the pan.
6. Sprinkle some blueberries over the pancakes and cook for about 2 minutes. Then turn over until golden brown.
7. Keep pancakes warm while making batches, and be sure to grease each pancake.
8. Serve with a dollop of maple butter!

Print the recipe here!

Blueberry and Buttermilk Pancakes

Delightful and very tasty blueberry and buttermilk pancakes with maple butter.

Preparation time 15 minute

cooking time 20 minute

course Appetizers, Breakfast, Snacks

• 350 G plain flour
• 300 G fresh blueberries
• 2 teaspoon baking soda
• 2 teaspoon baking powder
• 2 medium egg beating
• 284 ml 2 boxes of buttermilk
• 100 G caster sugar
• 75 G butter melted, with extra frying
• 3 tablespoon milk
• ¼ teaspoon vanilla extract

maple butter

• 60 G butter
• 2 tablespoon Maple sugar

• First, make up your maple butter by churning the butter until it’s soft and fluffy. set aside.

• Sift the flour, baking soda, and baking powder into a bowl, add a pinch of salt, and stir in the sugar.

• Whisk together eggs, milk, buttermilk, butter, and vanilla extract.

• Whisk in the dry ingredients, gradually adding the buttermilk mixture to make a thick, smooth batter. Let stand for 30 minutes.

• Heat skillet over low/medium heat. Brush with a little melted butter and add 2 tablespoons of batter. You can cook several at a time, depending on the size of the pan.

• Sprinkle some blueberries over the pancakes and cook for about 2 minutes. Then turn over until golden brown.

• Keep pancakes warm while making batches, and be sure to grease each pancake.

• Serve with a dollop of maple butter!

Key words pancake recipes, pancakes

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