To dress up the maple syrup—and enjoy a double dose of berries—gently simmer 2 cups (8 oz./250 g) fresh blueberries with 1 cup (11 oz./345 g) maple syrup in a saucepan until the berries start to release their juices, about 5 minutes. Stack any leftover pancakes separated with waxed paper in an airtight container and refrigerate for up to 4 days, then reheat in a microwave or toaster oven.
Blueberry Buttermilk Pancakes
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 2 Tbs. sugar
- 1 1/2 tsp baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 3/4 cups (14 fl. oz./430 ml) buttermilk, plus more as needed
- 2 eggs
- 3 Tbs. unsalted butter, melted, plus more, at room temperature for serving
- 2 cups (8 oz./250 g) fresh blueberries
- Canola oil for frying
- Warmed maple syrup, warmed for serving
1. Preheat an oven to 200°F (95°C).
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk together the buttermilk, eggs and melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in the blueberries.
3. Heat a griddle over high heat until a drop of water flicked on the surface sizzles and immediately evaporates. Lightly oil the griddle. Ladle about 1/4 cup (2 fl. oz./60 ml) of the batter onto the griddle for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until the bottoms are golden brown, about 1 minute longer. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. If the batter begins to thicken, thin with a bit more buttermilk.
4. Serve the warm pancakes with butter and maple syrup. Makes about 10 pancakes; serves 2 to 3.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.