Description
Fluffy and soft blueberry pancakes, perfect for a comforting breakfast that feels like a treat.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 large egg
- 2 tablespoons melted butter
- 1 cup blueberries (fresh or frozen)
Instructions
- Mix the dry ingredients in a medium bowl until evenly combined.
- Whisk the wet ingredients in a second bowl until smooth.
- Combine the wet mixture into the dry mixture. Stir just until no big streaks of flour remain.
- Fold in the blueberries gently.
- Preheat a non-stick skillet over medium heat.
- Portion about 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on top and edges look set, about 2–3 minutes, then flip and cook another 2–3 minutes until golden.
- Serve warm with maple syrup or your favorite toppings.
Notes
Avoid overmixing the batter to maintain tenderness. Best served fresh but can be refrigerated or frozen for later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American