Fluffy Blueberry Buttermilk Pancakes – A Taste of Doolin Inn
There’s nothing quite like the comfort of a warm, fluffy stack of blueberry buttermilk pancakes to start your day. At Doolin Inn, we take breakfast seriously, and these delicious pancakes have become a guest favourite. Light, golden, and bursting with juicy blueberries, they’re served with fresh raspberries, toasted almonds, a drizzle of maple syrup, and a dollop of zesty lemon cream for the perfect balance of sweetness and tang.
Here’s a recipe for Doolin Inn’s Blueberry Buttermilk Pancakes with fresh raspberries, maple syrup, toasted almonds, and lemon cream.
Ingredients
For the Pancakes:
- 200g plain flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 250ml buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 50g melted butter (plus extra for cooking)
- 150g fresh blueberries
- Icing sugar for dusting (optional)
For the Lemon Cream:
- 150ml double cream
- 1 tbsp icing sugar
- Zest of 1 lemon
- 1 tbsp lemon juice
To Serve:
- Fresh raspberries
- Maple syrup
- Toasted almonds
Method
Prepare the batter:
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, vanilla extract, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the blueberries. Let the batter rest for 5-10 minutes.
Make the pancakes:
- Heat a non-stick pan over medium heat and lightly grease with butter.
- Pour small ladles of batter onto the pan and cook for 2-3 minutes until bubbles form on the surface.
- Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Prepare the lemon cream:
- Whip the double cream with icing sugar until soft peaks form.
- Fold in the lemon zest and lemon juice.
Assemble and serve:
- Stack the pancakes and top with a generous dusting of icing sugar (optional), and sprinkle with toasted almonds.
- Add 3 dollops of the lemon cream to the plate with the raspberries, and the maple syrup on the side.
Enjoy your Doolin Inn-style Blueberry Buttermilk Pancakes!