Description
Fluffy blueberry pancakes, perfect for a comforting breakfast, quick to make, and loved by the whole family.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- Combine the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a second bowl, whisk the buttermilk, egg, and melted butter until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula just until you don’t see dry flour.
- Fold in blueberries: Add blueberries and fold a few times to distribute without smashing them.
- Heat the pan: Warm a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the pancakes: Pour about 1/4 cup batter per pancake. Cook until bubbles appear on top and the edges look set, about 2–3 minutes. Flip once and cook another 1–2 minutes until golden and cooked through.
- Serve warm: Repeat with remaining batter, greasing the pan lightly between batches as needed.
Notes
Don’t overmix the batter for tender pancakes. Keep cooked pancakes warm in a low oven while finishing the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American