Description
These Easy Blueberry Pancakes are the perfect way to start your day! Fluffy, golden pancakes are studded with fresh blueberries, creating the ultimate breakfast treat. With minimal ingredients and simple steps, this recipe ensures you’ll have a delicious, satisfying breakfast in no time. Whether served with maple syrup, whipped cream, or more fresh berries, these pancakes will make your morning extra special!
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk (or whole milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
-
Prepare the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. -
Mix the wet ingredients:
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until combined. -
Combine the wet and dry ingredients:
Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix; it’s okay if the batter is a little lumpy. If the batter seems too thick, add a little more milk to reach your desired consistency. -
Add the blueberries:
Gently fold in the blueberries using a spatula or spoon. -
Cook the pancakes:
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, or until small bubbles form on the surface of the pancakes and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, or until golden brown. -
Serve:
Remove the pancakes from the skillet and keep warm while you cook the remaining pancakes. Serve immediately with maple syrup, extra blueberries, and butter.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of milk. Let it sit for 5 minutes before using.
- You can use frozen blueberries, but avoid thawing them to prevent the batter from turning purple.
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg