Ready for the best blueberry pancakes ever?
You should know by now that I just don’t do mediocre or so-so dishes. Everything I share with you is tried and tested to to make certain that it is the best it can be.
These pancakes are no exception–Seriously, these are the best pancakes you will ever taste. With a few unexpected ingredients; a few easy methods; and only 15 minutes of your time, you too can enjoy the best blueberry pancakes. Ever.
I have a confession to make: As little as two months ago, I DID NOT LIKE PANCAKES.
I really have no idea why….My mom makes the tallest, fluffiest pancakes in the world and I have no clue of why I did not like them before now.
Now? I could write a book about pancakes…10 of those pages could be devoted entirely to THESE pancakes.
These pancakes just confirmed my absolute love for pancakes. These were the fluffiest, most melt-in-your-mouth pancakes ever. They were dotted all over with plump, juicy blueberries. Covered in fresh butter and lots of maple syrup…. Be still my heart!
These are also the easiest pancakes. Simple ingredients and simple methods.
We do have one special ingredient that you CANNOT substitute for. Buttermilk. This is the ingredient that contributes the fluffy, melt-in-your mouth texture. These pancakes will not be the best if you decide to skip the buttermilk for regular milk.
The rest of the ingredients are pretty much regular pancake ingredients such as flour, salt, baking powder, ect..
We’ll begin by combining the dry ingredients: Flour, coconut sugar (only two tablespoons) baking powder, baking soda, and salt.
Now beat a scant 3 tablespoons melted butter, 1 large egg, and the special ingredient: Buttermilk.
Make a well in the center of the dry ingredients and pour the buttermilk mixture in. Gently stir with a whisk until just combined. DO NOT OVERMIX–Overmixing will cause the pancakes to turn out tough and dry. Your batter should still have a few lumps in it.
Brush 1 teaspoon oil over a heated non-stick skillet and pour 1/4 batter on three spots on skillet. Now for the best part…The blueberries! Sprinkle 1 tablespoon blueberries over each pancake (no, we’re not adding the blueberries to the batter–that will cause the batter to discolor into an un-appetizing gray color.)
Cook pancakes on first side until large bubbles appear; flip pancakes and cook 1 to 1-1/2 minutes on the opposite side. Repeat these steps with remaining batter, using oil as needed.
Once your pancakes are done, they are best if served immediately. You shouldn’t have any trouble with that, though. I mean really, who does not love a hot blueberry pancake just dripping with melted butter and sticky maple syrup?
Yum. Now that’s what I’m talking about.
- 2-1/2 cups white whole wheat flour
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons butter, melted and cooled
- 1 large egg
- 2 cups buttermilk - no substitutes-
- 1-2 teaspoons safflower oil
- 1 cup fresh or frozen blueberries (if using frozen do NOT thaw)
- Maple syrup and fresh butter
- 1. In a large bowl, combine flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
- 2. In another large bowl, whisk butter, egg, and milk until smooth. Make a well in the center of dry mixture bowl and pour in liquid mixture. Gently whisk until just combined. Do not overmix--you should still have a few lumps.
- 3. Heat a non-stick skillet to 350 F. Brush with 1 teaspoon oil. Pour 1/4 cup pancake batter in 3 places on skillet. Sprinkle with 1 tablespoon blueberries. Cook until large bubbles appear, about 2 minutes. Flip pancakes and cook on other side 1 to 1-1/2 minutes. Remove from skillet and serve immediately with maple syrup and butter. Repeat step 3 with remaining batter, using additional oil as needed.
- Yield: 13 pancakes
- These pancakes are best if used on the day they are made.