Categories: Breakfast

Ingredients

• 1 pint blueberries
• 1 cup pure maple syrup
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 1/4 cups buttermilk
• 2 large eggs, at room temp
• 1/4 cup sugar
• 1 tbsp. honey
• 1 tsp pure vanilla extract
• 4 tbsp. unsalted butter
• Yogurt, for serving

Directions

1. Place 12×17-inch rimmed baking sheet (half sheet pan) on center rack of oven. Heat oven to 450.

2. In a small saucepan, combine blueberries and syrup and cook on low until heated through, about 5 minutes; keep warm.

3. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a second bowl, whisk together buttermilk, eggs, sugar, honey and vanilla. Melt 3 tbsp. butter and whisk into buttermilk mixture. Pour wet ingredients over dry ones and fold just until no traces of flour remain (batter will be lumpy).

4. Carefully remove hot pan from oven and swirl remaining 1 tbsp. butter all over bottom to melt. Immediately pour in batter and quickly spread evenly.

5. Bake until golden brown and toothpick inserted in center comes out clean, 13 to 15 minutes. Cut into pieces and serve immediately with warm blueberry sauce and yogurt, if desired.

Email to a friend | Print this recipe | Back