Tasty Nectarine Buttermilk Pancakes Wild Blueberry Sauce
Elevate your breakfast game with these irresistible Tasty Nectarine Buttermilk Pancakes topped with a luscious Wild Blueberry Sauce. Fluffy and tender, these pancakes are infused with the delicate sweetness of ripe diced nectarines, perfectly balanced by the tangy richness of buttermilk. The crowning glory is the thick, vibrant wild blueberry sauce, enhanced with a touch of honey and a hint of lemon for a burst of freshness. Ready in just 35 minutes, this recipe combines simple ingredients with easy techniques to deliver gourmet results right in your kitchen. Perfect for weekend brunches or special mornings, these fruit-filled pancakes are a delicious way to celebrate seasonal produce and impress your loved ones. Get ready for a stack that’s equal parts cozy and refreshing!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 medium Nectarines (ripe, diced small)
- 1 cup Wild blueberries (fresh or frozen)
- 1 tablespoon Lemon juice
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix; the batter will be slightly lumpy.
Fold the diced nectarines into the pancake batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick cooking spray.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
For the blueberry sauce, combine the wild blueberries, lemon juice, and honey in a small saucepan over medium heat.
In a separate bowl, whisk together the cornstarch and water to create a slurry.
Once the blueberry mixture begins to bubble, stir in the cornstarch slurry. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat.
Serve the pancakes warm, topped with the wild blueberry sauce. Garnish with additional nectarines or blueberries, if desired.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 118.9 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 439 mg | 34% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
