Description
Fluffy and delicious blueberry pancakes made with a blend of all-purpose flour, buttermilk, and fresh or frozen blueberries. These classic pancakes are quick to prepare and perfect for a cozy breakfast or brunch.
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 to combine evenly.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes fluffy.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter. If using frozen blueberries, add them directly without thawing to prevent the batter from getting too watery.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it 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 Cook: Flip the pancakes carefully and cook for another 1-2 minutes or until the underside turns golden brown.
- Repeat Cooking: Transfer cooked pancakes to a plate and repeat the process with the remaining batter, greasing the skillet as needed to maintain a non-stick surface.
- Serve: Serve the pancakes warm with maple syrup, extra blueberries, or your favorite toppings for a perfect breakfast treat.
Notes
- Do not overmix the batter; it’s okay if it remains slightly lumpy for fluffy pancakes.
- Using frozen blueberries without thawing helps to keep the batter from becoming too runny.
- Adjust the heat as needed to ensure pancakes cook evenly without burning.
- For dairy-free variation, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar.
- Extra butter or oil is necessary to prevent sticking and to achieve golden-brown pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
