Description
Fluffy and golden blueberry pancakes, packed with juicy blueberries and a hint of vanilla, make the perfect breakfast or brunch treat. This easy recipe creates light and airy pancakes with a slight tang from buttermilk and a touch of sweetness. Whether using fresh or frozen blueberries, these homemade pancakes are a delicious way to start the day. Serve with maple syrup, butter, or a dusting of powdered sugar for an irresistible meal.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking sod
1/4 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Additional butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix; the batter should be slightly lumpy).
- Gently fold in the blueberries. If using frozen blueberries, add them directly without thawing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, extra blueberries, or your favorite toppings.
Notes
For extra fluffy pancakes: Separate the egg, beat the egg white until stiff peaks form, and fold it into the batter.
Whole wheat option: Substitute half of the all-purpose flour with whole wheat flour.
Dairy-free version: Use plant-based milk and 1 tsp vinegar instead of buttermilk; replace butter with coconut oil.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
