Description
Warm, fluffy pancakes bursting with juicy blueberries, perfect for a delightful breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon 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
Instructions
- Combine dry ingredients: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a second bowl, whisk the buttermilk and egg until smooth. Whisk in the melted butter.
- Make the batter: Pour the wet mixture into the dry. Stir gently with a spoon or spatula just until combined. Stop when you still see a few small lumps.
- Add blueberries: Fold in the blueberries carefully so they stay mostly intact.
- Heat the pan: Warm a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Cook: Scoop about 1/4 cup batter per pancake onto the skillet. Cook until you see bubbles on top and the edges look set, about 2–3 minutes.
- Flip once: Turn and cook 1–2 minutes more, until golden and cooked through.
- Serve warm: Repeat with remaining batter, greasing the pan lightly as needed.
Notes
Let pancakes cool completely before refrigerating. Reheat in the toaster for crispy edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American