Blueberry Buttermilk Flapjacks

Good old American fluffy flapjacks, dotted with blueberries and drizzled with maple syrup, are sweetly enticing for their flavor and their familiarity.

Source
Martha Stewart Living, April 2005
  • yield Makes 10

Ingredients

  • 1 3/4 cups all-purpose flour

  • 3 1/2 tablespoons sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon coarse salt

  • 1 1/2 cups buttermilk

  • 2 large eggs, room temperature

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon butter, melted, plus more, softened, for skillet and serving

  • 2 tablespoons plus 2 teaspoons vegetable oil

  • 1 cup blueberries, plus more for garnish

  • Pure maple syrup, for serving

Directions

  1. Step 1

    Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.

  2. Step 2

    Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

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Reviews (3)

  • cheftb
    10 Jul, 2012

    I made a few as pancakes& a few as waffles. Blueberries made a mess of the waffle iron (extra cleanup). Tasted great with pure maple syrup.
  • domesticgodessintrainin
    20 Jan, 2011

    I agree, the buttermilk I guess activated the fluffiness even more than usual... these are my favourite pancakes. I haven't tried this in the waffle iron yet though.
  • happycampr
    15 Oct, 2009

    This is one of the absolute best recipes for pancakes or waffles I have tried. All the ingredients come together in the perfect amounts to make a perfect density light fluffy pancakes.
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Blueberry Buttermilk Pancakes
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