Description
Fluffy and tender blueberry pancakes made with buttermilk and fresh or frozen blueberries, perfect for a delightful breakfast or brunch. These pancakes combine a simple batter with juicy bursts of blueberries for a sweet and satisfying treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries
For Cooking
- Additional butter or oil for cooking
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until the mixture is smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep pancakes fluffy.
- Add blueberries: Carefully fold in the blueberries. If using frozen blueberries, fold them in directly without thawing to prevent color bleed and maintain texture.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip and finish cooking: Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Repeat cooking: Transfer cooked pancakes to a plate and repeat the cooking process with remaining batter, greasing the skillet as needed between batches.
- Serve: Serve pancakes warm topped with maple syrup, extra blueberries, or your favorite toppings for a delicious breakfast.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use fresh or frozen blueberries; frozen blueberries should not be thawed before adding to the batter.
- Adjust heat as needed to avoid burning the pancakes.
- For extra flavor, try adding a pinch of cinnamon or lemon zest to the batter.
- These pancakes can be stored in the refrigerator for up to 2 days and reheated gently in a skillet or microwave.
