Blueberry Buttermilk Skillet Pancakes
Tender stovetop pancakes with buttermilk and a juicy blueberry maple topping. The berries cook down into a warm, bright spoonful that soaks into every stack.
- Total
- 30 min
- Prep 10 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Simmering · Whisking
- Sweet
- Stovetop
Instructions
-
Melt 20 g butter in a small saucepan over low heat, then set it aside to cool slightly. Keep the pan for the topping.
~3 min
Melting butter gently prevents browning or burning, and cooling it slightly keeps it from cooking the eggs when combined.
-
Whisk 180 g flour with 0.5 tsp salt and a pinch of black pepper in a mixing bowl.
~2 min
A pinch of black pepper adds a subtle savory note that balances the sweetness of the blueberries and maple syrup.
Whisking Whisk in a steady circular motion to combine evenly, but stop as soon as no dry streaks remain. Overmixing develops gluten and makes pancakes tough.
-
Beat 2 eggs into 300 ml buttermilk, then pour in the cooled melted butter. Whisk the wet mix into the flour just until no dry streaks remain; a few small lumps are fine.
~3 min
Mixing wet into dry just until combined limits gluten development, which keeps the pancakes tender rather than tough.
Let the batter rest while the topping simmers; the flour hydrates and the pancakes come out more tender.
Whisking Whisk in a steady circular motion to combine evenly, but stop as soon as no dry streaks remain. Overmixing develops gluten and makes pancakes tough.
-
Warm the saucepan over medium heat, add 200 g blueberries and 60 ml maple syrup, and simmer until the berries burst and the syrup thickens slightly, about 6 minutes. Stir in the remaining 50 g blueberries off the heat so they stay whole.
~6 min
Simmering bursts the berries and releases their pectin and juices, thickening the syrup so it clings to the pancakes.
Simmering Keep the heat at a gentle bubble, not a rolling boil, and stir occasionally so the syrup thickens without scorching. The cue is berries bursting and liquid coating the spoon.
-
Heat the non-stick skillet over medium heat with a little of the remaining butter. Ladle in batter to make 10 cm pancakes and cook until bubbles break on the surface and the edges look set, about 2 minutes per side. Repeat with the remaining batter and butter, about 8 pancakes total.
~4 min
Bubbles breaking on the surface signal the batter has set enough to flip without tearing.
Cook pancakes over medium, not high heat: butter burns before thick batter sets through, and the blueberries stay sweet rather than scorched.
-
Stack the pancakes and spoon the warm blueberry maple topping over them. Serve right away.
~2 min