Diner Blueberry PancakesCourse: BreakfastCuisine: AmericanDifficulty: Easy
My kids love a hot breakfast and love pancakes, waffles and French Toast. My kids were begging for pancakes so I found this recipe and I loved that is had malt powder and buttermilk. I also loved that they were blueberry pancakes. I find blueberry pancakes so delicious. These pancakes are amazing. I love that they aren’t sweet. With a drizzle of maple syrup or a dusting of powdered sugar, they are so good. My kids loved them as well. In a few I snuck in some chocolate chips so a few had both blueberries and chocolate chips. Yum!
2 Tablespoons + 3 Tablespoons melted and cooled
2 cups flour
3 Tablespoons malted milk powder
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
1 lg egg
1 1/2 cups fresh blueberries
1 cup mini chocolate chips, optional
1/2 teaspoon vegetable oil
- Cut the 2 Tablespoons butter into 1/2 Tablespoon pieces. In a bowl, whisk together flour, milk powder, sugar, baking powder, baking soda, and salt. Whisk buttermilk, egg, and melted butter in another bowl. Make a well in the dry ingredients and add all the wet ingredients. Whisk to combine. Fold in blueberries.
- Heat oil in a non stick 12 inch pan over medium low heat until shimmering. Using paper towels carefully wipe out oil from pan. Leaving a light film of oil all over pan.
- Using a soup ladle, spoon batter into pan. Using the back of the ladle spread the dough gently so pancake isn’t so thick. If using mini chocolate chips, sprinkle a few. When pancake is bubbling flip over and after 1 minutes, remove to a parchment lined baking sheet. Repeat with remaining batter.
- Serve with salted butter and maple syrup. If there are leftovers, stack them in a tupperware with wax paper between so they don’t stick to each other. They freeze well up to a month or in the refrigerator for up to 3 days.