Blueberry Orange and Almond Pancakes
It’s Friday afternoon and I have pancakes on the brain.
I’ve been the proud owner of the Joy the Baker Cookbook for months and was feeling guilty that I hadn’t made anything from it yet. There were some serious contenders for the baby shower I cohosted last month, but familiar favorites and one new (old) scone recipe won out.
It all came together last week when my fridge was bursting with blueberries and I was in need of a pancake recipe. That’s when I decided to make Joy’s Blueberry Orange and Almond Pancakes with Orange Maple Glaze (say that five times fast!). The headnote says these are the kind of pancakes you make for your mother, but I made them for my dad (what can I say, he’s a pancake kind of guy).
The verdict? These are mighty fine pancakes. The addition of fresh orange juice and zest, along with almond extract, definitely adds that little something extra. Drizzling some orange maple glaze on top further brings out the orangeness of the pancakes, but they also taste decadent with pure maple syrup or local honey.
So, yes, I agree with Joy. This is definitely a pancake I wouldn’t mind waking up to on Mother’s Day, although I have a feeling my future Mother’s Days will involve a pretty basic pancake recipe, a big mess in my kitchen, and sticky-fingered hugs.
And I wouldn’t have it any other way. ;-)
Blueberry Orange and Almond Pancakes (with Orange Maple Glaze)
Makes 8 to 10 pancakes
For the pancakes
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
1/4 cup fresh orange juice
2 teaspoons orange zest
1/4 teaspoon almond extract
1/2 cup to 3/4 cup fresh blueberries
For the glaze
1 1/2 cups powdered sugar
6 tablespoons fresh orange juice
2 tablespoons pure maple syrup
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a small bowl, whisk together egg, buttermilk, orange juice, zest and almond extract.
Stir the buttermilk mixture into the flour mixture until just combined. Fold in blueberries and let the batter rest for five minutes while the griddle heats. Meanwhile, make the glaze by whisking together the powdered sugar, orange juice and maple syrup; set aside.
Cook pancakes over medium heat until golden brown on both sides. Top with glaze just before serving.
Happily made from the Joy the Baker Cookbook (I slightly adapted the glaze)
Psst! Feeling less fancy? My dad still likes these blueberry-cornmeal pancakes.