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Fluffy, golden pancakes with a rich, buttery flavor and a touch of sweetness in every bite. Made with Stonewall Kitchen’s Buttermilk Pancake Mix and finished with their signature Wild Blueberry Syrup, this recipe delivers a cozy, elevated breakfast.
1 cup Buttermilk Pancake Mix
1 large egg
¾ cup milk or buttermilk
1 Tbsp. unsalted butter, melted
½ cup fresh or frozen blueberries
Wild Maine Blueberry Syrup, warmed
Fresh blueberries
Butter
Preheat a nonstick skillet or griddle over medium heat
Lightly grease with butter or oil
Whisk egg and milk together.
Add dry mix and blend well.
Stir in melted butter and combine thoroughly.
Pour ¼ cup of batter onto preheated pan and top with blueberries.
When edges appear set and bubbles begin to pop, flip and cook for an additional 1 ½- 2 minutes.
Top pancake stack with butter, fresh blueberries, and Wild Maine Blueberry Syrup!
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