Blueberry almond pancakes are delightful breakfast options that combine the sweet flavor of blueberry with the nutty crunch of almonds. These pancakes are light and fluffy, with a slight hint of almond extract that pairs perfectly with blueberry. Whether you¡¯re serving them for weekend brunches or weekday treats, they¡¯re sure to be hits with the whole family. Top them with a drizzle of maple syrup and sprinkle of sliced almonds for an extra touch of indulgence.
INGREDIENTS:
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? 1 cup all-purpose flour
? 2 tbsp sugar
? 1 tsp baking powder
? 1/2 tsp baking soda
? 1/4 tsp salt
? 1 cup buttermilk
? 1 large egg
? 1 tsp vanilla extract
? 1/2 tsp almond extract
? 2 tbsp melted butter
? 1/2 cup fresh or frozen blueberries
? 1/4 cup sliced almonds
? Butter or oil, for cooking
? Maple syrup, for serving
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INSTRUCTIONS:
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1. Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk,
egg, vanilla extract, almond extract, and melted butter.
2. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix¡ªthe
batter should be slightly lumpy.
3. Add blueberries and almonds: Gently fold in the blueberries and sliced almonds into the batter.
4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto
the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
5. Serve: Stack the pancakes on a plate, drizzle with maple syrup, and sprinkle with extra sliced almonds for garnish.
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Enjoy your blueberry almond pancakes warm with your favorite toppings for delicious breakfast treats!
