Description
These Best Blueberry Pancakes are fluffy, golden, and bursting with fresh blueberries in every bite. With a perfect balance of sweetness from the sugar and a slight tang from the buttermilk, this easy-to-make recipe yields delicious pancakes ideal for a cozy breakfast or brunch. The melted butter in the batter and cooking pan creates a golden crust while keeping the pancakes tender inside. Serve warm with maple syrup and extra butter for the ultimate comfort meal.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 4 Tablespoons melted butter (slightly cooled)
Add-ins and For Cooking
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- More butter for pan grease
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Add Wet Ingredients: Pour in the buttermilk, crack in the eggs, and add the melted butter to the dry mixture. Whisk gently just until combined; be careful not to overmix to avoid tough pancakes.
- Preheat Pan: Heat a nonstick skillet over medium-low heat. Add a small pat of butter to the center of the pan to create a golden-brown crust on the pancakes as they cook.
- Cook Pancakes: Scoop about 1/3 cup of the thick batter into the pan and gently spread it into a circular shape. Place a few blueberries evenly on top. Cook until bubbles form on the surface and the edges start to set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until the pancakes are fluffy and cooked through.
- Serve: Remove pancakes from the pan and serve warm with butter and maple syrup for the perfect breakfast treat.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- If using frozen blueberries, add them directly without thawing to prevent the batter from turning purple or watery.
- Keep the pan at medium-low heat to avoid burning while ensuring the pancakes cook through.
- Butter or oil for the pan can be substituted with nonstick cooking spray if preferred.
- For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
