One of life’s small pleasures: sharing breakfast with someone.
I mean… if you can find someone who will order the savory breakfast, but then let you pick at their hash browns… I’m pretty sure that’s a love for life. The ultimate breakfast situation involves sharing an eggy-hash and then sharing a totally over-the-top pancake. If you can find the human that wants to embark on this sort of breakfast endeavor with you, marry them or give them one of those BFF friendship necklaces. Either way. Shared breakfast is a big deal.
Breakfast isn’t always about a pair. Heeeeck no! The solo pancake expedition is just as important as the coupled pursuit. This pancake recipe makes one giant pancake filled with fresh blueberries and chocolate pieces. Just one! Just one mega pancake with way too many fresh blueberries and a little too much chocolate. It’s perfect for one hungry belly, or two bellies to serve after eggs as something I like to call… breakfast dessert.
This recipe comes together in little bits.
Little bits of flour and oats. A little bit of sugar, cinnamon, and soda, powder. A little bit of butter. A lotta bit of fresh blueberries and chocolate. Too many blueberries and too much chocolate… that’s really what we’re going for.
Dry ingredients frist.
Flour, oats, cinnamon, sugar, and the baking soda and baking powder.
It feels strange to mix together such small amounts.
Buttermilk because it’s nice, thick, and tangy, too!
If you don’t have buttermilk you can add dash of milk to yogurt and go with that!
Handfuls each of fresh blueberries and chocolate chips. If it feels like too much, it is… and that’s exactly right.
The batter rests while the griddle heats.
You can make this batter as one single pancake (which is a monster and terrifying to flip) or as two small pancakes (which is civilized and easier to flip). I went with one giant pancake because I like to be scared in the kitchen. Next time (and there will be a next time), I’ll go with two small cakes.
It’s Breakfast Dessert! The most coveted meal / non-meal of the day!
As if sweet blueberries and melted chocolate weren’t enough for breakfast dessert… maple syrup and powdered sugar, too!? Out of control.
The Single Pancake. It is restrained in portion and totally bonkers in every other way.
The Single Pancake with too many blueberries and lots of chocolate
makes one large or two small pancakes
1/3 cup all-purpose flour (a multi purpose gluten-free flour also works well)
1 Tablespoon dried oats (quick-cooking or old-fashioned)
2 teaspoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 tablespoon unsalted melted butter
1/4 cup plus 2 tablespoons buttermilk
splash of pure vanilla extract
handful of fresh blueberries
smaller handful of dark chocolate chips
a bit of vegetable oil and butter for coating the griddle
In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl whisk together melted butter, vanilla extract and buttermilk. Combine the wet and dry ingredients and stir to combine. The mixture will be thick. Fold in the fresh blueberries and chocolate chips.
In a small non-stick frying pan or a griddle heat a teaspoon of oil and a dab of butter over medium heat. Pour in the pancake batter and spread some with the back of a spoon. Cook over medium heat until blueberries begin to bubble and the bottom of the pancake is golden brown.
Flip. It’s ok if it doesn’t flip perfectly.
Cook until golden brown on both sides. Remove from pan and onto a plate. Top with maple syrup and powdered sugar. Enjoy immediately.
Carrie
This was perfect for a relaxed Veteran’s Day breakfast! I used plain Greek yogurt with a splash of almond milk since I didn’t have buttermilk. I cooked it a bit past golden brown since I was worried about it being raw inside due to it being thick, but it was tender and decadent.
Maria
Joy, I use this recipe ALL the time (I may have it memorized?), so it’s about time I got around to thanking you for it! My boyfriend and I owe you many Sunday mornings of deliciousness and happy tummies. Thanks baker-lady! You rock!! :)
Jazz
I didn’t have oats, so I substituted wheat germ. I also didn’t have buttermilk, so I substituted sour cream thinned with a bit of milk. The result was still melt in your mouth delicious!!!
I think it needed to cook a tad bit longer than a regular pancake, maybe the oats helped to stabilize or something. But either way, great recipe and one I will keep on making!
Annie
love the simplicity and ease of this pancake! I’ve made it 3 times in the past 7 days…
Courtney
I stumbled upon this recipe yesterday and decided to give it a whirl this morning. I didn’t have buttermilk, but I did have a few tablespoons (literally) of milk and a container of vanilla yogurt, so I used your 3:1 yogurt-milk ratio, and just left out the vanilla and sugar. It turned out great! (Though upon rereading your post, I notice you mention cinnamon, which is not listed in the ingredients list. I do feel like that would have added a nice extra umph.) To flip it, I slid the half-cooked pancake onto a plate, then inverted it back onto the skillet, and it worked perfectly! I really enjoyed it was a single scrambled egg this morning. :)
Alisha
I’ve made this recipe many times with the most amazing result!c Today I decided to make a healthier version. I used whole wheat pastry flour. I also used 0% greek yogurt instead of buttermilk and eliminated the sugar. MY GOD it turned out even better than I expected! It’s so yummy, I’m crying as I type this haha.
Ruth
I browned the sugar a little and used just one table spoon of brown sugar. it made it a kinda gooie pancake. but my BF said it was up there with the best pancakes he’s ever had before!
Claire
Mmmmm… typing as I eat mine. I made these before with chocolate chips (because CCs are my favorite), but this time I opted for apples and cinnamon and powdered sugar.
Whoa.
Also, I didn’t know anyone *could* love pancakes as much as I do.