Description
These fluffy blueberry pancakes are a delightful breakfast treat that’s easy to make and bursting with juicy blueberries in every bite. Whip up a batch of these delicious pancakes for a cozy weekend breakfast or special brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- butter or oil for cooking
Dry Ingredients:
Wet Ingredients:
Additional:
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy. Gently fold in the blueberries.
- Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes or until golden brown and cooked through.
- Serve: Repeat with the remaining batter. Serve warm with maple syrup or your favorite toppings.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
- For extra fluffy pancakes, avoid overmixing the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
