Buttermilk pancakes with wild blueberries from the pan Recipe
These pancakes are thick, soft buttermilk flapjacks packed with tiny wild blueberries that burst as they cook. In the US this kind of breakfast is associated with holidays at a lakeside cabin and long mornings spent over a big plate of pancakes. At home they’re perfect for weekends, when you’re craving something sweet yet filling.
These pancakes are thick, fluffy and full of juicy wild blueberries, giving you a real American-style breakfast with minimal effort. The buttermilk makes them tender and flavorful, and the batter comes together in just a few minutes.
Chef's tips
Don’t spread the batter too thin in the pan – keeping the pancakes smaller and thicker helps them rise nicely and stay soft inside. If you’re using frozen berries, fold them in at the very last moment so they don’t release too much juice into the batter.
How to serve
Serve the pancakes stacked high, generously drizzled with maple syrup and topped with extra berries. For a more filling meal, add a spoonful of Greek yogurt or a side of scrambled eggs.
Ingredients
- wheat flour - 220 g
- sugar - 30 g
- baking powder - 10 g
- baking soda - 2 g
- salt - 1 g
- buttermilk - 250 ml
- egg - 1 piece
- butter - 40 g
- wild blueberries - 120 g
- rapeseed oil - 20 ml
- maple syrup - 40 g
Preparation
- In a bowl, mix the flour, sugar, baking powder, baking soda and salt.
- In a second bowl, whisk the egg with the buttermilk and the melted, slightly cooled butter until combined.
- Pour the wet ingredients into the dry and gently mix with a spoon or whisk just until combined. If there are a few small lumps, that’s fine – the important thing is not to overmix.
- If you’re using frozen blueberries, do not thaw them first. Add the berries to the batter and very gently fold them in so they don’t turn the whole mixture purple.
- Heat a frying pan with a little oil over medium heat. When it’s hot, reduce the heat to medium-low.
- Spoon about 2 tablespoons of batter for each pancake, forming round pancakes. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges start to set slightly.
- Carefully flip the pancakes and cook for another 1.5–2 minutes, until golden. If they brown too quickly, lower the heat.
- Transfer the cooked pancakes to a plate and cover with a cloth so they don’t cool down. Serve immediately, drizzled with maple syrup and, if you like, sprinkled with extra berries.
Storage
Leftover pancakes can be stored in the fridge for 1–2 days and reheated in a dry pan or toaster until warm. You can also freeze them in a single layer, then reheat straight from frozen over low heat.
These pancakes always remind me of slow weekend mornings, when there’s finally time to sit down with a big plate and not rush anywhere. The wild blueberries add a forest flavor that makes them feel a bit like a holiday breakfast, even on an ordinary day.
