Blueberry Cardamom Pancakes
Blueberry cardamom pancakes pair the last of summer's fresh blueberries with the delicious flavor of cardamom for a mouthwatering homemade breakfast!
Prep Time10 minutes mins
Cook Time5 minutes mins
Rest Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 931kcal
- 1 ½ cups all-purpose flour
- 3 teaspoons ground cardamom
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons unsalted butter, melted (plus more for greasing skillet and serving)
- 1 ¾ cups full-fat buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 3 Tablespoons granulated sugar
- 1 pint fresh blueberries
- maple syrup, for serving
In a small bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the butter, buttermilk, egg, vanilla, and sugar. Stir until well blended.
Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon, being careful not to over mix the batter. It should still be a bit lumpy. Let the batter sit for 10 minutes.
Lightly grease a griddle or skillet with butter and heat to medium heat. Scoop ⅓ cup of batter onto the griddle or skillet for each pancake. Let the pancakes cook for about 2 minutes, until they puffs up slightly and bubbles begin to appear on the surface of the batter. Then top each pancake with a handful of blueberries. Cook for another minute or two, just until the bubbles begin to pop. Then flip each pancake using a spatula and allow to cook for another minute, or until both sides are golden brown.
Serve the pancakes with additional butter, if desired, and maple syrup.
Calories: 931kcal | Carbohydrates: 138g | Protein: 22g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1539mg | Potassium: 644mg | Fiber: 9g | Sugar: 53g | Vitamin A: 1293IU | Vitamin C: 24mg | Calcium: 536mg | Iron: 6mg