Blueberry Pancakes


The Pancakes:

  • 1 ¾ cup flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp. orange zest
  • 1 ½ cup buttermilk
  • 1 egg, beaten
  • 2 tbsp. CAPATRITI® EVOO
  • ⅛ cup maple syrup
  • 1 cup blueberries

The Garnish:

  • Powdered sugar
  • Maple syrup
  • 4 fresh mint leaves
  • 10 Raspberries


Combine dry ingredients (flour, baking powder, baking soda, salt and orange zest) in a bowl. Whisk in egg, buttermilk, EVOO and maple syrup.

Heat pan on medium-low with EVOO. Ladle approx. ¼ cup of pancake mix into the pan and distribute blueberries evenly over surface. Cook until bottom is golden brown and flip.

Plate the pancakes and dust with powdered sugar. Drizzle maple syrup and top with fresh mint and raspberries. Share.


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