Well today's the day ... the first day of school. I can't even warp by brain around that fact that summer is over and school's starting already. The house is going to seem awfully quiet today.
What better way to send everyone off to their first day of their new school year than with a stack of blueberry blossom pancakes? These pancakes might just make getting out of bed at 6 AM a little bit easier on my teenagers. Fluffy, buttermilk pancakes with fresh blueberries baked inside, topped with warm blueberry syrup, fresh blueberries and a homemade oatmeal streusel - unbelievable!
By the way, I made half of these pancakes with strawberries instead of blueberries. In case you were wondering - they're just as fabulous.
Blueberry Blossom Pancakes
3/4 cup maple syrup
1/4 cup blueberries
1/2 cup old fashioned oats
1/4 cup flour
2 Tablespoons brown sugar
4 Tablespoons butter, melted
1 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
2 Tablespoons butter, melted
1 cup blueberries
Syrup: Puree syrup and blueberries in blender until smooth. (I made blueberry and strawberry syrup.)
Combine oats, flour and brown sugar.
Drizzle melted butter over mixture and stir to combine.
Bake 15 minutes at 350 until golden brown.
Pancakes: Whisk together flour, sugar, baking powder, baking soda and salt.
Whisk together egg, buttermilk and butter.
Whisk wet ingredients into dry ingredients.
Heat a skillet and lightly coat with oil or butter. Pour 1/4 cupfuls of batter onto hot skillet.
Top each with 2 Tablespoons of berries.
Cook until pancakes are browned on the bottom. Flip.
Serve with warmed blueberry syrup, fresh blueberries and streusel.
And of course, let us not forget about the strawberry pancakes.
Nobody was very happy about going back to school but blueberry (and strawberry) blossom pancakes made it a little more bearable.