Breakfast is special in my family, like a holiday sort of special. We all have our favorite breakfast items. One of my dad’s favorites is pancakes with blueberry syrup. The pancakes are small and stacked, with a generous helping of warm blueberry syrup.
These pancakes are very kid friendly because of their size. Skip standing over the stove flipping pancakes and make them in the oven. See oven cooking method below. My son, Miller loves pancakes. I like to add mashed banana, pumpkin, sweet potato or butternut squash puree or blueberries in the batter.
1 cup all-purpose flour *
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1 large egg
3 tablespoons pure cane sugar
3/4 cup low-fat buttermilk
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
2 cups maple syrup
2 tablespoons butter, or as much as you need to grease the griddle
1 1/2 cups fresh blueberries (or frozen and thawed)
To make the pancakes, sift the flour, baking powder, baking soda, and salt into a bowl. In a medium bowl, whisk the egg, then add the sugar, buttermilk, oil, and vanilla. Whisk until combined. Whisk in the flour mixture until smooth. Let the batter rest for 5 minutes.
Heat a cast-iron griddle over medium-high heat. Grease the griddle with some of the butter. For mini pancakes drop the batter by tablespoonsful onto the griddle. For larger pancakes drop the batter by 2 to 3 tablespoonsful onto the griddle. Use the back of the spoon to spread the batter into a round. You should be able to fit 3 pancakes on the griddle at a time. Cook until bubbles form on top of the batter, 1 to 2 minutes. Flip the pancakes, and cook for about 1 minute on the other side. If the pancakes brown too quickly, reduce the heat to medium. Transfer the pancakes to a serving plate.
Grease the griddle again, and repeat the process with the remaining batter.
To make the blueberry syrup, combine the syrup and blueberries in a microwave- safe bowl. Microwave for 1 to 1 1⁄2 minutes, until the syrup is warm and the blueberries are softened.
To serve, stack the warm pancakes on top of one another, and serve with the warm blueberry syrup.
Makes 4 servings.
Alternate Cooking Method: For baked pancakes, preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray. Drop 1 tablespoon of batter into each cup. Bake for 6 to 8 minutes, until the bottoms are golden brown and the pancakes release from the pan easily.
* You can make the pancakes gluten-free by substituting a gluten-free all-purpose flour or rice flour.