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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.

  • Yield: Makes 10
Blueberry Buttermilk Flapjacks

Source: Martha Stewart Living, April 2005


  • 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


  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. 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.

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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