Chef Megan Mitchell

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Blueberry Cinnamon Buttermilk Pancakes

  • Complexity: medium
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Blueberry Cinnamon Buttermilk Pancakes

Ingredients

  • 1 3/4 cups AP flour
  • 2 tbsp. granulated sugar
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. kosher salt
  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 4 tbsp. unsalted butter, melted, plus more for greasing pan
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 1/2 cups organic blueberries, washed and dried
  • Maple syrup, for drizzling
  • Powdered sugar, for sprinkling

Directions

  1. In a large bowl combine the flour, sugar, baking soda, baking powder, cinnamon, cardamom and salt. Whisk together.

  2. In a small bowl whisk together the eggs, buttermilk, melted butter, vanilla and almond extract. Add the wet into the dry and whisk together until you no longer see any lumps of flour. Set aside for 10-15 minutes.

  3. Bring a medium sized nonstick skillet up to heat over medium. Add in 1-2 tsp. of the melted butter and using a 1/3 cup measure pour a pancake into the pan. Sprinkle the top with a handful of blueberries. Cook 2-3 minutes on the first side or until the bubbles on top stop popping and the edges are set. Flip and cook another 2-3 minutes. Place on a sheet tray and keep warm in a low 225F oven.

  4. Continue with remaining batter and blueberries. Makes 10-12 pancakes.

    Serve with a drizzle of maple syrup, powdered sugar and more blueberries if desired.

    Recipe Courtesy of Megan Mitchell

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