Description
These Easy Blueberry Pancakes are a delightful breakfast treat that can be whipped up in no time. Fluffy, bursting with juicy blueberries, and perfect with a drizzle of maple syrup, these pancakes are sure to become a family favorite.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries (do not thaw if frozen)
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 the buttermilk, egg, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain; do not overmix.
- Gently fold in the blueberries.
- Heat a nonstick skillet or griddle over medium heat and lightly coat with butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.
- Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve warm with maple syrup, butter, or extra blueberries.
Notes
- If using frozen blueberries, toss them in a teaspoon of flour before folding into the batter to prevent color bleeding.
- These pancakes can be frozen and reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
