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Blueberry Buttermilk Flapjack Recipe

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★★★★★

4.7 from 59 reviews

Delight in these fluffy, tender Blueberry Buttermilk Flapjacks featuring a homemade buttermilk substitute and fresh blueberries, cooked to golden perfection on the stovetop. Perfect for a cozy breakfast or brunch, these pancakes balance light sweetness with a hint of tang from the lemon-curdled milk.

Ingredients

Scale

Batter Components

  • 2 cups white all-purpose flour, unbleached
  • 2 tablespoons fine white sugar
  • 2 teaspoons leavening powder
  • ½ teaspoon alkaline baking soda
  • ½ teaspoon granulated table salt
  • 1 large chicken egg
  • 3 tablespoons non-salted butter, liquefied and slightly cooled

Liquid Base

  • 2 cups standard whole dairy milk
  • 1 tablespoon fresh juice from one lemon (used to curdle the milk)

Cooking & Fruit

  • 1 cup fresh or rinsed-and-dried frozen blueberries
  • 2 teaspoons neutral vegetable frying oil

Instructions

  1. Pre-bake Setup: Move an oven rack to the center position and preheat the oven to 200°F. Prepare a wire cooling rack set over a baking sheet with a light coat of oil spray, then place it inside the warming oven to keep cooked pancakes warm.
  2. Activate Liquid: In a large measuring container, whisk the fresh lemon juice into the whole milk. Set this mixture aside for a few minutes to allow it to thicken and curdle, creating a buttermilk substitute.
  3. Mix Dry Ingredients: In a separate, medium-sized bowl, whisk together the flour, sugar, leavening powder, baking soda, and salt until well combined.
  4. Combine Wet Components: Whisk the large egg and the cooled, melted butter into the thickened milk mixture until thoroughly integrated.
  5. Fold Batter: Create a well in the center of the dry ingredient bowl. Pour the entire wet mixture into the well and gently whisk until ingredients are just combined. Leave some small lumps to avoid overmixing, which keeps pancakes tender.
  6. Heat Skillet: Place a 12-inch nonstick skillet or flat griddle over medium heat and allow it to heat for 3-5 minutes until hot. Add 1 teaspoon of vegetable oil and quickly brush it around the cooking surface to coat evenly.
  7. Cook Flapjacks: Scoop ¼ cup of batter onto the skillet for each pancake, cooking about three at a time. Immediately scatter roughly 1 tablespoon of blueberries evenly over the tops of each pancake portion.
  8. Flip and Finish: Cook until large bubbles appear on the surface and begin to burst, about 1.5 to 2 minutes. Flip pancakes carefully with a thin spatula and cook the other side until golden brown, approximately 1 to 1.5 minutes.
  9. Hold and Repeat: Remove cooked flapjacks and either serve immediately or transfer them to the prepared wire rack in the warm oven to keep warm. Repeat cooking with remaining batter, adding oil to the skillet as needed.

Notes

  • Using freshly squeezed lemon juice with whole milk creates a homemade buttermilk substitute essential for the flapjack’s tender crumb.
  • Do not overmix the batter; lumps ensure pancake fluffiness.
  • Cook pancakes over medium heat to prevent burning while achieving golden brown color.
  • Frozen blueberries must be rinsed and dried to avoid excess moisture in batter.
  • Keep cooked pancakes warm in the oven while finishing the batch to serve all hot at once.

Keywords: blueberry pancakes, buttermilk flapjack, breakfast flapjacks, stovetop pancakes, homemade flapjacks

Find it online: https://kitchenbyrita.com/blueberry-buttermilk-flapjack-recipe/