Blueberry Pancake Recipe: Fabulous Fairholme Breakfasts and Brunches

This recipe is from Sylvia Main’s Fabulous Fairholme: Breakfasts and Brunches, a beautiful 142-page collection of recipes and photographs from our award-winning bed and breakfast. Fabulous Fairholme is published by Whitecap Books and is available on our website, on Amazon and at many bookstore and kitchen stores.

Blueberry Pancakes

(Serves 4‒6)

2 cups     all-purpose flour
2 tsp        baking powder
1 tsp        baking soda
3 tbsp      sugar
pinch       salt
2              large eggs, lightly beaten
zest         1 large lemon or orange
3 cups     buttermilk
4 tbsp      unsalted butter, melted
1 cup       fresh or frozen blueberries
maple syrup

Tip: At Fairholme, we mix in a dash of cinnamon with our powdered sugar for added flavour.

Preheat griddle or skillet on medium heat.

Sift together flour, baking powder, baking soda, sugar and salt in a bowl. Stir until thoroughly mixed and make a well in the centre. In a separate bowl, whisk together eggs, lemon or orange zest, buttermilk and melted butter. Pour mixture into centre of well and gently fold together. The batter should have a pebbly or slightly lumpy consistency.

Coat the griddle with vegetable oil. Pour about ½ cup of batter onto the heated griddle, about 2’’ apart. Scatter 8 to 10 blueberries on top of each pancake. When bubbles begin to appear on top, carefully flip over each pancake and continue to cook until golden brown.

Sprinkle with powdered sugar and serve warm with maple syrup and butter.