Blueberry Pancakes

5 from 6 votes

Start your day with a stack of fluffy blueberry pancakes that are a delightful blend of tart blueberries and a hint of sweetness for a delightful breakfast indulgence.

Course Breakfast

Cuisine American

Keyword blueberry buttermilk pancakes, blueberry pancake recipe, blueberry pancakes

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings

Calories 399

Author Erren Hart

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs large at room temperature
2 cups buttermilk at room temperature
½ cup melted butter cooled
1 teaspoon vanilla
1 cup blueberries

US Customary - Metric

Instructions

Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix well to ensure an even distribution of the dry ingredients.
In a separate bowl, beat the eggs until they are well combined.
Add the buttermilk, melted butter, and vanilla to the beaten eggs. Stir together until the mixture is smooth.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined. Do not overmix; a few lumps are fine.
Preheat a griddle or a non-stick pan over medium heat. Lightly grease the cooking surface with butter, oil, or cooking spray.
Pour about ¼ cup of batter onto the griddle for each pancake. Sprinkle a small handful of blueberries on top of each pancake. Cook until bubbles start forming on the pancake's surface, and the edges look set, usually about 2 to 3 minutes.
Flip the pancakes using a spatula and cook for an additional 1 to 2 minutes or until golden brown.
Remove the cooked pancakes from the griddle and keep them warm. Repeat the process with the remaining batter until all the pancakes are cooked.
Serve warm blueberry pancakes with your favorite toppings, such as maple syrup, additional blueberries, whipped cream, or powdered sugar.

Nutrition