Description
These Fluffiest Blueberry Pancakes are a breakfast delight, bursting with juicy blueberries and light, fluffy texture. Easy to make and perfect for a weekend morning treat!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- butter or oil for cooking
- maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently mix until just combined — the batter should be a bit lumpy. Do not overmix. Gently fold in the blueberries.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serving: Serve warm with a pat of butter and plenty of maple syrup.
Notes
- If using frozen blueberries, toss them in a teaspoon of flour before folding into the batter to prevent them from sinking.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
