Description
Deliciously fluffy pancakes bursting with juicy blueberries, perfect for a family breakfast.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Buttermilk (or milk with vinegar)
- 1 large Egg
- 1 tsp Vanilla Extract
- 2 tbsp Melted Butter
- 1 cup Blueberries (fresh or frozen)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine buttermilk, eggs, vanilla extract, and melted butter. Mix well.
- Gradually mix wet ingredients into dry ingredients until just combined (it’s okay if there are lumps).
- Gently fold in the blueberries, being careful not to overmix.
- Preheat a non-stick skillet over medium heat, greasing lightly.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Keep pancakes warm in a low oven while finishing the batter.
- Serve with maple syrup, powdered sugar, or whipped cream.
Notes
Let the batter rest for 10 minutes for extra fluffiness. Avoid overmixing to create pockets of fluff.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pancakes, blueberry, breakfast, kid-friendly, fluffy