Buttermilk Pancakes With Blueberries And Maple Syrup – a delicious recipe with flour, sugar, buttermilk, eggs, butter, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sift flour into a large bowl. Stir in 1/3 cup of the sugar. Whisk buttermilk and eggs in a medium bowl. Stir into the dry ingredients until well blended.
2
Heat a large nonstick skillet on medium heat. Brush with a little melted butter; wipe with paper towel. For each pancake, pour 1/4 cup of the batter into pan. Cook for 1-2 mins or until bubbles appear on surface and pancake is golden brown underneath. Turn; cook for 1-2 mins or until golden and cooked. Transfer to a large plate. Cover to keep warm.
3
Meanwhile, place blueberries and remaining 1/3 cup sugar in a medium saucepan on low heat. Cook and stir for 3-4 mins or until heated and syrupy.
4
Stack pancakes on serving plates. Top with butter, then drizzle with maple syrup and blueberries.
785
kcal
Calories
36
g
Fat
101
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cups self-rising flour, 2/3 cup sugar, 2/3 cup buttermilk, 2 None eggs, at room temperature, and more.
Yes, Buttermilk Pancakes With Blueberries And Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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