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Daphne Oz's Maine Wild Blueberry Pancakes

Delicious Maine Wild Blueberry Pancakes perfect for brunch!
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Since we are usually up in Maine for Fourth of July weekend with the whole family—all 31 of us!—, we like to make it a special occasion with a big brunch on Sunday morning, headlined by my mother’s delicious Maine Wild Blueberry Pancakes.
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon melted butter
  • 1/2 cup fresh Maine wild blueberries
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup flour
    3/4 teaspoons baking powder
    1/2 teaspoons baking soda
    1 teaspoon sugar
    1/2 teaspoon salt
    Sift together dry ingredients.
  • 2
    1 cup buttermilk
    1 egg
    1 tablespoon melted butter
    Beat egg until light and fluffy, and then stir into the dry mixture, along with buttermilk and butter, until blended (watch out for clumps!).
  • 3
    1/2 cup fresh Maine wild blueberries
    Fold in blueberries.
  • 4
    Make sure griddle is hot (a pat of butter or coconut oil should sizzle on the surface).
  • 5
    Spoon half a ladle of batter for each pancake onto the griddle and allow to cook until underside is golden brown (check at 4 minutes).
  • 6
    The trick to keeping pancakes light and fluffy is to only flip once. When the first side is golden brown, use a spatula to flip each pancake. Allow the second side to toast, and your ready to go!
  • 7
    To make the maple syrup: Heat 1 cup maple syrup together with 3 tablespoons butter for the perfect topping.

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