Description
This easy blueberry pancakes recipe delivers fluffy, tender pancakes bursting with fresh or frozen blueberries. Perfect for a cozy breakfast, these pancakes incorporate buttermilk and vanilla for extra flavor and moisture. They’re simple to make on the stovetop and ideal for a weekend brunch or special morning treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, milk, large egg, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Fold in blueberries: Carefully fold the fresh or frozen blueberries into the batter without breaking them up too much to preserve their shape.
- Preheat skillet: Heat a nonstick skillet or griddle over medium heat and lightly brush or melt butter on the surface to prevent sticking.
- Cook pancakes: Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to look set.
- Flip and finish cooking: Flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve warm: Repeat with remaining batter. Serve pancakes warm topped with maple syrup and extra fresh blueberries if desired.
Notes
- For fluffier pancakes, let the batter rest for 5 to 10 minutes before cooking.
- You can substitute plain yogurt for the buttermilk by mixing 1/2 cup yogurt with 1/4 cup milk.
- Use frozen blueberries directly from the freezer without thawing to prevent the batter from turning purple or watery.
- Adjust heat as needed to avoid burning the pancakes while ensuring they cook through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
