Description
Delicious fluffy blueberry pancakes perfect for breakfast.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- Cooking spray or additional butter for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- If using frozen blueberries, do not thaw them. Toss them in a little flour to prevent them from sinking.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray.
- Pour ¼ cup of batter onto the skillet for each pancake, then sprinkle a few blueberries on top.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and repeat with the remaining batter.
- Serve warm with butter, maple syrup, or extra blueberries on top.
Notes
- For fluffier pancakes, avoid overmixing the batter.
- Feel free to add other fruits or toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg