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Gourmet Blueberry-Orange Pancakes
These aren't your everyday pancakes. We're talking gourmet, bursting with juicy blueberries, and elevated with a hint of fresh orange zest. The buttermilk lends a tangy flavor, while keeping them light and fluffy. These pancakes are akin to biting into a cloud, a very delicious cloud that is. This recipe has a long-standing tradition in the family, a Sunday breakfast favorite passed down through generations. A perfect way to start your day or even as a luxurious weekend brunch treat.
Ingredients
- Butter
- 2 tablespoons, melted
- Fresh blueberries
- 1 cup
- Orange zest
- 1 tablespoon
- Salt
- 1/4 teaspoon
- Baking powder
- 1 tablespoon
- Sugar
- 2 tablespoons
- All-purpose flour
- 2 cups
- Vanilla extract
- 1 teaspoon
- Eggs
- 2, large
- Buttermilk
- 1 1/2 cups
Instructions
- In a medium-sized mixing bowl, combine the buttermilk, large eggs, and vanilla extract. Whisk them together until they are fully incorporated.
- In a separate large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and the freshly grated orange zest. Whisk these dry ingredients together to evenly distribute the baking powder and salt.
- Gradually add the wet buttermilk mixture to the bowl of dry ingredients. Stir until just combined, making sure not to overmix as it can lead to denser pancakes.
- Gently fold in the fresh blueberries into the batter.
- Heat a large skillet or non-stick pan over medium heat. Brush the pan with some of the melted butter.
- Pour a 1/4 cup of the pancake batter onto the heated pan. Cook until you see bubbles forming on the surface and the edges look set, about 2 minutes.
- Carefully flip the pancake with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat this process with the remaining batter, adding more butter to the pan as needed.
- Serve your gourmet pancakes warm with a drizzle of maple syrup, a dollop of Greek yogurt, or a dusting of powdered sugar for added delight. Enjoy!
Tips
- For a healthier version, try substituting the all-purpose flour with whole wheat flour or oat flour. You can also use a sugar substitute or reduce the amount of sugar if you prefer your pancakes less sweet.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 20 minutes Calories: 375 Fat: 9g Carbs: 62g Protein: 12g Sodium: 450mg Sugar: 15g
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