Wild Blueberry Pancakes
Wild blueberry pancakes are loaded with jammy flavor and full of heart healthy antioxidants.
Equipment
- Mixing bowls
Ingredients
- 2 1/2 cups cake flour
- 2 tablespoons baking powder
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 2 1/2 cups milk of your choice
- 2 eggs
- 6 tablespoons melted butter
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 cup wild blueberries drained if using canned
- Butter or oil for cooking
Instructions
- Put the cake flour, baking powder, sugar, and salt in a large mixing bowl.
- In a separate bowl, whisk the milk, eggs, butter, and extracts.
- Add this to the dry ingredients and whisk — it’s okay if it’s lumpy.
- Fold in the blueberries.
- Heat a griddle or cast iron skillet over medium heat.
- Add a bit of butter or oil and dollop the batter onto the hot surface.
- Let cook until edges are slightly bubbly and pancake is golden brown on bottom.
- Continue until all of your batter is gone.
- Serve the pancakes with real maple syrup.
Notes
Storing leftovers: Leftovers can be stored in an airtight container. To reheat, use a toaster oven or reheat in a 250-degree oven.
Nutrition
Calories: 413kcalCarbohydrates: 61gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 85mgSodium: 971mgPotassium: 146mgFiber: 3gSugar: 19gVitamin A: 648IUVitamin C: 2mgCalcium: 400mgIron: 2mg
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