Description
Enjoy a stack of fluffy, easy blueberry pancakes made with simple pantry ingredients and fresh or frozen blueberries. Perfect for a quick and delicious breakfast, these pancakes are light, tender, and bursting with juicy blueberries in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk (or whole milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Other
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Butter or cooking spray for greasing skillet
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until combined thoroughly.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined. Avoid overmixing to keep the batter light and fluffy; some lumps are fine. If the batter is too thick, add a little more milk to adjust the consistency.
- Add the blueberries: Carefully fold in the fresh or frozen blueberries into the batter using a spatula, distributing them evenly without breaking them up.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on the first side until bubbles form on the surface and edges appear set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Remove pancakes from the skillet and keep warm while cooking the remaining batches. Serve immediately with maple syrup, additional blueberries, and butter for a delicious breakfast treat.
Notes
- Do not overmix the batter to ensure tender pancakes.
- If using frozen blueberries, add them to the batter without thawing to prevent color bleed and sogginess.
- Adjust batter thickness with additional milk if needed for consistency.
- Keep cooked pancakes warm by placing them on a baking sheet in a low oven if making large batches.
- Substitute buttermilk with whole milk plus 1 tbsp vinegar if you don’t have buttermilk on hand.
