Boo's Doorway to Dreamland Pancakes
These light and fluffy buttermilk pancakes are reminiscent of a cozy morning, with a hint of blueberry sweetness that 'disappears' as quickly as a child through a closet door. Topped with a fluffy, cloud-like whipped cream, they're a comforting breakfast that feels magical and just a little bit mischievous. A perfect leisurely weekend treat.
Directions
- 1
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- 2
In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir with a spoon or whisk until just combined; a few lumps are okay.
- 4
Gently fold in the blueberries, being careful not to overmix, which can lead to tough pancakes.
- 5
Heat a lightly buttered non-stick griddle or large frying pan over medium heat until a drop of water sizzles and evaporates.
- 6
Pour about 1/4 cup of batter per pancake onto the hot griddle.
- 7
Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface.
- 8
While pancakes are cooking, prepare the whipped cream: in a chilled bowl, beat the heavy cream and powdered sugar with an electric mixer until soft peaks form.
- 9
Remove pancakes from griddle and keep warm while cooking remaining batter.
- 10
Serve pancakes immediately, stacked high, topped with a generous dollop of the homemade whipped cream and a drizzle of warm maple syrup.
- 11
These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
- 12
Reheat gently in a toaster or microwave before serving.