Blueberry and White Chocolate Buttermilk Pancakes
Recipe GLPRf724a638be19cf
Fluffy buttermilk pancakes studded with wild blueberries and creamy white chocolate chips. These pancakes are light and tender, with a perfect golden-brown exterior and a delicate crumb. They're ideal for weekend breakfast or brunch, and taste wonderful topped with your favorite syrup, whipped cream, or fresh fruit.
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Ingredients
1 large egg
1 cup all-purpose flour
1 cup buttermilk
1 tbsp sugar
2 tbsp canola oil
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup wild blueberries, fresh or frozen
1/2 cup white chocolate chips
Directions
Preheat a griddle or large skillet over medium-low to medium heat. Crack the egg into a large mixing bowl and beat vigorously with an electric mixer or whisk until the mixture becomes light yellow and frothy, about 2 minutes.
Add the flour, buttermilk, sugar, canola oil, baking powder, baking soda, and kosher salt to the bowl with the beaten egg. Mix on low speed or by hand until the ingredients are just combined and no large lumps of flour remain; the batter should appear slightly lumpy.
Gently fold the wild blueberries and white chocolate chips into the batter using a spatula, being careful not to overmix.
Pour approximately 1/4 cup of batter onto the preheated griddle for each pancake, spacing them about 2 inches apart. Cook until the surface is covered with bubbles and the bottom is light golden brown, about 2–3 minutes.
Flip each pancake carefully and cook until the second side is golden brown and the pancake springs back when lightly pressed, about 1–2 minutes more.
Transfer the finished pancakes to a plate and serve immediately while warm with your favorite toppings such as maple syrup, whipped cream, or fresh fruit.
