Blueberry Buttermilk Flapjacks

11 Ratings
  • 5 3
  • 4 2
  • 3 3
  • 2 0
  • 1 3

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

Martha Stewart Living, April 2005

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Recipe Summary

Yield:
Makes 10
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Ingredients

Directions

  • 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.

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  • 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)

11 Ratings
  • 5 3
  • 4 2
  • 3 3
  • 2 0
  • 1 3
Martha Stewart Member
07/10/2012
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.
Martha Stewart Member
01/20/2011
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.
Martha Stewart Member
10/15/2009
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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