Are you blue? No, that can’t be right, there’s a smile already sneaking onto your face. It must be the presence of Blue Cakes that brings your mood back up! Tender, golden brown, just the right amount of sweet, and sprinkled with constellations of blueberries! Biting into a tall stack of these flapjacks and getting a burst of tart, juicy blueberry might just be the best feeling in the world! Breakfast might become a more deliciously azure affair with Blue Cakes!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups whole buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted, plus more for cooking and serving
- 1 teaspoon vanilla extract
- 2 cups blueberries, plus more for garnish
- maple syrup, optional, for serving
Directions
Step 1 –Combine the flour, the granulated sugar, the baking powder, the baking soda, and the salt in a large bowl.
Step 2 –In a separate bowl, whisk together the buttermilk and the eggs.
Step 3 –Add the buttermilk mixture to the flour mixture along with 1/4 cup of the melted butter and the vanilla, stirring the batter until just combined and a few small lumps remain.
Step 4 –Heat a large nonstick griddle or skillet over medium heat and brush it with the extra butter.
Step 5 –Pour about 1/3 cup of the batter onto the pan per pancake, spacing each pancake about 2-inches apart.
Step 6 –Top each pancake with the blueberries and allow them to cook until bubbles appear on the surface, about 2-5 minutes.
Step 7 –Flip the pancakes and let them cook until cooked through, about 2 minutes.
Step 8 –Repeat with the remaining batter and the remaining blueberries, brushing the cooking surface with the extra butter in between batches as needed.
Step 9 –Serve the pancakes with the maple syrup, the butter, and the additional blueberries.
