Preheat oven to 425°F (220°C). Grease a 9 x 13 baking pan and set aside.
In a large bowl, melt butter in the microwave and set aside to cool. Whisk together flour, baking powder, salt, and light brown sugar in a large bowl.
Add buttermilk, almond extract, vanilla extract, chilled butter, and eggs and beat until almost smooth. A few small lumps are fine.
Pour pancake batter onto a greased baking sheet.
Add blueberries directly to pancake batter (or other toppings).
Bake for 14 to 18 minutes, or until a toothpick inserted into cake comes out clean.
Remove from oven, let cool slightly, then cut into rectangles or squares.
You can serve them as is, garnish with additional berries, add whipped cream, or drizzle with syrup!
Types
Try different ingredients! Berries are always a good idea, but my kids love variety, so try these ideas:
Banana slices and Nutella (or peanut butter) mixed together.
Chocolate chips with a pinch of ground cinnamon.
Brown sugar and toasted and chopped nuts.
Add your favorite flavoring, jam, jelly, or preserves.
Storage Information:
Although they’re best eaten immediately, you can store them in an airtight container in the refrigerator for up to 3 days. However, they don’t keep as well after a day or two, which is why freezing leftovers is a great alternative!
To freeze: Wrap pancakes individually in plastic wrap or a freezer-safe container and freeze for up to a month. Thaw in the refrigerator or at room temperature. You can reheat pancakes in the microwave, oven, toaster oven, or even an air fryer. Perfect for meal prep and easy breakfasts on the go!
Nutrition
Calories: 240 kcal | Carbohydrates: 35 g | Protein: 6g | Fat: 8g | Saturated fatty acids: 5g | Polyunsaturated fatty acids: 1 g | Monounsaturated fatty acids: 2 g | Trans fat: 1g | Cholesterol: 60mg | Sodium: 205mg | Potassium: 279 mg | Fiber: 1g | Sugar: 10 g | Vitamin A: 303 IU | Vitamin C: 4 mg | Calcium: 128 mg | Iron: 2 mg
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