Blueberry Flower Pancakes
Soft, fluffy, whimsy and so cute: these blueberry flower buttermilk pancakes are eggless, come together in just 15 minutes and they’re just so, so good ♡
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Blueberry Flower Pancakes
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servings
27 flowers
prep time
5 min
cook time
10 min
Ingredients
- ¾ cup (180 g) milk, adjust
- ½ tbsp (7 g) vinegar
- 1 cup (120 g) all purpose flour
- 1 tbsp (12 g) sugar
- 1 tsp (4 g) baking powder
- ½ tsp (2 g) baking soda
- 2 tbsp (30 g) salted butter, melted
- ½ tsp vanilla extract
- 27 blueberries
Garnish
- maple syrup
- powdered sugar
Instructions:
- In a small bowl or cup, add milk. Mix in sugar and vinegar and set it aside for 5 minutes. This will turn into buttermilk.
- In a larger bowl, add the all purpose flour, baking powder and baking soda. Mix well to combine.
- Pour in the prepared buttermilk. Add the melted butter and vanilla. Mix until the batter is smooth and lump free.
- Transfer the batter to squeeze bottles and rest for 5-10 minutes. During this time, it will thicken slightly and give you softer pancakes.
- Heat a non stick pan on medium heat. Once hot, add butter to the pan.
- Add blueberries to the pan and pipe 5 blobs of batter around each to form flowers.
- Cook until bubbles appear on the surface and gently flip the pancake.
- Cover the pan with a lid after flipping and cook until the other side is golden and the pancake has risen nicely.
- Remove from the pan and repeat with the remaining batter, adding more butter as needed.
- Serve the pancakes on a plate and serve warm with powdered sugar and lots of maple syrup, enjoyy!
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