Blueberry, maple and brown butter pancakes with just a kiss of cinnamon.
These gorgeously golden darlings are the epitome of pancake heaven.
We first made these blueberry studded babies to celebrate my husbands birthday last week and have cooked them three times since!!!
Seriously, these pancakes are saaaaahhhhhhhhhh good!
Like disappear in a day kinda good.
I did however manage to sneak a few pancakes from the last batch to stash in the deep freeze – ready for a super busy morning breakfast or lunch box treat.
So excited we discovered this recipe and hope you will be too.
To make your own blueberry maple and brown butter pancakes simply…
Begin by placing the wholemeal flour, baking powder, brown sugar and cinnamon into a large bowl. Whisk to combine.
Add the milk, egg, vanilla and maple syrup.
And whisk to combine.
Gently whisk through the blueberries.
Place butter into a nonstick frypan over medium heat and melt. Cook (swirling the pan when necessary) until the butter goes from a lemon yellow colour to golden brown hue. The brown butter will smell nutty and delicious. Remove from heat. Wipe frypan clean.
Pour the butter into your blueberry studded batter and whisk to combine.
Heat frypan over low-medium heat. Add a teaspoon of coconut oil and swirl across the pan to melt. Place tablespoons of the mixture into the pan and cook for 2-3 minutes or until golden and bubbles appear on the surface.
Flip each pancake and cook for another minute or two or until cooked through. Place cooked pancakes onto a plate. Keep frying until no batter remains.
Serve alongside a little yoghurt, handful of blueberries and drizzle of maple syrup. Enjoy X
Printblueberry maple and brown butter pancakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: makes approx. 12 pancakes
Description
freezer friendly
Ingredients
- 1 1/2 cups (225 grams) wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- pinch of salt
- 2 tablespoons brown (rapadura or coconut) sugar
- 1/3 cup (80ml) pure maple syrup
- 1 egg
- 1/2 cup milk (plus extra, if needed)
- 2 teaspoons vanilla bean paste (or extract)
- 75 grams fresh blueberries
- 50 grams butter
- coconut oil, to fry in
- greek yoghurt, blueberries and maple syrup – to serve
Instructions
- Place flour, baking powder, cinnamon, salt and sugar into a large bowl. Whisk to combine creating a well in the centre. Add maple syrup, egg, milk and vanilla and whisk until smooth. Add blueberries and whisk to combine. Place butter into a nonstick frypan over medium heat and melt. Cook (swirling the pan when necessary) until the butter goes from a lemon yellow colour to golden brown hue. The brown butter will smell nutty. Remove from heat and pour into batter. Whisk to combine.
- Wipe frypan clean and heat over low-medium heat. Add a teaspoon of coconut oil and swirl across the pan to melt. Place tablespoons of the mixture into the pan and cook for 2-3 minutes or until golden and bubbles appear on the surface. Flip each pancake and cook for another minute or until golden and cooked through. Place pancakes onto a plate and continue cooking until no batter remains. Serve pancakes warm alongside greek yoghurt, blueberries and a drizzle of maple syrup. Enjoy X
you may also like…
blueberry & ricotta buckwheat pancakes
Louise says
If you freeze these, how do you defrost for a lunchbox for example?
mylovelylittlelunchbox says
I just pull them out of the freezer the evening prior and pop them in the fridge. By morning – they’re ready to go. x