🥞 Fluffy Blueberry Pancake Bowls
Ingredients
For the Pancakes:
2 cups All-purpose flour
2 tbsp Sugar
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
2 cups Buttermilk (the secret to that fluffiness!)
2 Large eggs
1/4 cup Melted butter (cooled slightly)
1 tsp Vanilla extract
For the Blueberry Layer & Topping:
2 cups Fresh blueberries (split into two portions)
1 tbsp Maple syrup or honey
1 tsp Lemon juice
Optional: Powdered sugar for dusting
Instructions
Prep the Blueberry Compote: In a small saucepan over medium heat, combine half of your blueberries with the lemon juice and syrup. Simmer for about 5 minutes until the berries burst and create a thick, purple sauce. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
Combine: Pour the wet ingredients into the dry. Stir gently until just combined. Tip: Don’t over-mix! Lumps are okay; they make the pancakes loftier.
Cook: Heat a non-stick skillet over medium-low heat with a little butter. Pour small rounds of batter. Drop a few fresh blueberries onto each pancake before flipping. Cook until golden brown on both sides.
Assemble the Bowl: * Place one pancake at the bottom of a glass bowl.
Spoon some of the warm blueberry compote over it.
Layer another pancake on top and repeat.
Finish with a generous handful of fresh blueberries and a heavy dusting of powdered sugar.
Quick Tips for Success
The Sizzle: If your butter burns instantly in the pan, the heat is too high. Low and slow is the way to get that even golden color.
The “Bowl” Effect: To get the look in the photo, slightly tear or fold the pancakes to fit snugly into the bowl so the blueberry juices soak into every edge.