Description
Blueberry Pancakes are fluffy, golden pancakes bursting with fresh blueberries. They’re a classic breakfast favorite that’s easy to make and perfect for weekend mornings.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh or frozen blueberries
- Butter or oil for the skillet
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
- Gently fold in the blueberries.
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Serve warm with maple syrup, extra blueberries, or a pat of butter.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- Add a dash of vanilla extract or lemon zest for extra flavor.
- For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
