Description
Delicious and fluffy blueberry pancakes made from scratch featuring a perfect balance of sweetness and tanginess from buttermilk and fresh blueberries, ideal for a comforting breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins & Cooking
- 1 cup fresh or frozen blueberries
- Additional butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy to keep pancakes tender without overmixing.
- Add Blueberries: Carefully fold in the blueberries, adding frozen ones directly without thawing to preserve their shape and minimize color bleed.
- Prepare Cooking Surface: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Portion Batter: Pour approximately 1/4 cup of batter onto the skillet for each pancake, maintaining even sizes for uniform cooking.
- Cook First Side: Allow the pancakes to cook for 2-3 minutes until bubbles form on the surface and edges begin to look set and firm.
- Flip and Cook Second Side: Flip the pancakes and cook for an additional 1-2 minutes until they turn golden brown and are cooked through.
- Repeat and Serve: Transfer cooked pancakes to a plate, continue cooking the remaining batter, greasing the skillet when needed, and serve warm topped with maple syrup, extra blueberries, or preferred toppings.
Notes
- Do not overmix the batter to ensure pancakes stay fluffy and tender.
- Use fresh or frozen blueberries; if frozen, add them directly without thawing.
- Adjust heat as necessary to prevent burning while ensuring pancakes cook through.
- Additional toppings such as whipped cream, nuts, or honey pair well with these pancakes.
- Leftover pancakes can be refrigerated or frozen and reheated in a toaster or microwave.
