Blueberry Pancakes
Serve these Blueberry Pancakes with our very own scarlet saffron honey. Optionally, you can top them with more blueberries, other fruits (raspberry’s, bananas etc.) and a pat of butter for extra deliciousness.
Servings
12 pancakes
Ready In:
30min
Calories:
294
Good For:
Breakfast | Brunch
Inroduction
About this Recipe
Serve these Blueberry Pancakes with our very own scarlet saffron honey. Optionally, you can top them with more blueberries, other fruits (raspberry’s, bananas etc.) and a pat of butter for extra deliciousness.
Enjoy your simple and delicious Blueberry Pancakes! They are perfect for any time of the day with a cup of tea, coffee or a saffron banana honey milk beverage.
Ingredients
- 2 tbsp granulated sugar
- 1 large egg
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup all-purpose flour (sifted)
- 1 cup buttermilk (or milk mixed with 1 tbsp white vinegar or lemon juice
- 1 cup fresh blueberries butter (can use frozen, but thaw & drain them first)
- Saffron honey as sweet as you like
- Additional blueberries, raspberries, bananas, mint and butter, for topping (optional)
Nutrition Facts
(per 3 pancakes, based on 4 servings)
Calories 294
% Daily Value*
- Fat: 9.9g 8.9%
- Carbs: 45.8g 58.7%
- Sugar: 12.1g 24.2%
- Fiber: 1.8g 6.4%
- Protein: 7.3g 14.6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Please note that the nutritional information provided is an estimate and may vary based on specific ingredients used and serving sizes. Additionally, you can customize the toppings and add-ons based on your preferences, which may affect the nutritional content.
Step by Step Instructions
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Step 2
Pour the wet ingredients into the dry ingredients and gently stir until all are combined. It’s okay if there are a few lumps; over-mixing will make the pancakes tough.
Step 3
Let the pancake batter rest for about 10 minutes. This will allow the baking powder and baking soda to activate and make the pancakes fluffier.
Step 4
Preheat a non-stick skillet or griddle over medium heat. If using a skillet, lightly grease it with butter or oil. Ladle about 1/4 cup of the pancake batter onto the skillet for each pancake.
Scatter a few blueberries on top of each pancake while the first side cooks.
Step 5
Cook the pancakes for about 2-3 minutes, or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.
Step 6
Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
Garnish as desired and add any additionally fruits and or toppings.