Description
Fluffy buttermilk blueberry pancakes that are perfect for breakfast or brunch, featuring a gentle tang and bursts of sweetness from blueberries.
Ingredients
- 2 large eggs
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract (optional)
- 3 tablespoons melted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup blueberries (fresh or frozen)
Instructions
- Heat the pan. Set a large skillet or griddle over medium-low to medium heat. Grease lightly with butter or oil.
- Combine dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Set aside.
- Combine wet ingredients. In a separate bowl, whisk the eggs, buttermilk, and vanilla until the mixture looks lighter and a bit foamy. Whisk in the melted butter.
- Make the batter. Pour the wet ingredients into the dry ingredients. Stir gently just until combined; stop when you still see a few lumps.
- Portion and add berries. Pour batter in 1/4-cupfuls onto the hot pan. Sprinkle blueberries on top.
- Cook and flip. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook about 2 minutes more.
- Serve or keep warm. Serve right away, or keep pancakes warm in a low oven.
Notes
For best results, do not overmix the batter and let it rest for 5–10 minutes before cooking. Use fresh blueberries for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American