| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter, plus more for griddle
- 3 large eggs
- 2 1/4 cups well-shaken buttermilk
- 2 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Vegetable oil, for griddle
- Blueberry Syrup, recipe follows
- 1 1/2 cups real New York State maple syrup
- 1 cup blueberries
Instructions
- Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
- Heat the griddle over medium heat.
- Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don’t over mix.
- Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
- Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
- Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 575 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 2 g |
| Sugar | 61 g |
| Protein | 11 g |
| Cholesterol | 112 mg |
| Sodium | 596 mg |
Reviews
Yum!!! Oh man… these are GREAT!
These pancakes were perfect. The cardamom compliment the blueberries perfectly. Grandkids said yes!!!! Delicious
Dang Nancy, by far the best pancakes I ever had. For year’s I’ve used instant mix because that’s what we grew up on, but, WOW! Never again! So simple to make and definitely worth the extra effort.
I didn’t have cardamom, but I will try it in the next batch.
I didn’t have cardamom, but I will try it in the next batch.
The best pancakes ever!
We always make our pancakes from scratch and have tried many recipes. This is now our go to pancake recipe! I happen to love cardamom and I feel that’s what puts this pancake batter over the edge! We love our Nancy Fuller!!
We always make our pancakes from scratch and have tried many recipes. This is now our go to pancake recipe! I happen to love cardamom and I feel that’s what puts this pancake batter over the edge! We love our Nancy Fuller!!
Looking Good and delicious
Delicious! Thank you so much. So easy to make.
I have just really started to cook from scratch and these where so easy and delicious
Delicious, light, fluffy pancakes and the cardamom makes a wonderful addition. Blueberry syrup was ok, but these are great with plain maple syrup too!
marilou and bob loved these light pancakes. the best. will try them with whole wheat flower next time.