Breakfast in bed just got sexier. These sweet pancakes are bursting with juicy blueberries, crowned with walnuts, laced with hints of cinnamon, and draped with ribbons of decadent syrup – what could be better, you ask? Not much, I’d say. If you’re like me, weekend mornings are a sacred time and these special pancakes are the perfect way to unwind and serve yourself up something spectacular to tackle the day.
Blueberry Walnut Pancakes
Breakfast in bed never looked better than with a heaping stack of pancakes.
Servings 0
Ingredients
- 1 1/4 cup flour
- 1 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 cup walnuts, chopped
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla
- 2 Tbsps vegetable oil, plus more for frying
- Blueberries
Instructions
- In a large mixing bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg and walnuts.
- In a second mixing bowl, whisk together buttermilk, egg, vanilla, and 2 Tbsp vegetable oil.
- Pour the wet ingredients into the dry ingredients, stir to combine.
- In a skillet over medium high heat, heat vegetable oil and swirl to coat the bottom of the pan.
- When heated, scoop about 1/4 cup of batter into the skillet, frying 1-2 pancakes at a time.
- Sprinkle a few blueberries onto the tops of the pancakes while the batter is still raw.
- When small bubbles appear, flip the pancakes. Continue to fry until both sides are golden brown.
- Serve with pats of butter and syrup. Top with additional blueberries and walnut halves.
