Blueberry Pancakes
Fluffy pancakes bursting with fresh blueberries, perfect for a sweet breakfast.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Butter or oil for cooking
Nutrition Facts
Share this Recipe
Instructions
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, beat the egg, then add buttermilk, melted butter, and vanilla extract. Mix well.
Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Add blueberries: Gently fold in the fresh blueberries, being careful not to crush them.
Cook pancakes: Heat a griddle or skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve: Stack the pancakes on a plate and serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar.
Chef's Tips
- Fresh vs. Frozen: If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
- Perfect Fluffiness: Let the batter rest for 5 minutes before cooking to allow the baking powder to activate.
- Even Cooking: Keep the heat at medium to avoid burning the pancakes before they cook through.
- Make Ahead: You can prepare the dry and wet ingredients separately the night before and combine them in the morning.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days or freeze for longer storage.
