Description
Fluffy and delicious blueberry pancakes made with a simple batter of flour, sugar, buttermilk, and fresh blueberries. Perfectly golden on the outside and tender on the inside, these pancakes are an ideal breakfast treat that can be enjoyed with butter and maple syrup.
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
- 2 cups fresh blueberries (can also use frozen, do not thaw)
For Cooking
- More butter for pan
Instructions
- Mix dry ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
- Add wet ingredients: Pour the buttermilk, eggs, and melted butter into the dry ingredients. Whisk gently just until the mixture is combined; do not over-mix to ensure fluffy pancakes.
- Preheat skillet: Warm a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet to help form a golden-brown crust on the pancakes.
- Cook pancakes: Scoop approximately 1/3 cup of batter into the center of the skillet and gently spread it into a circle. Sprinkle a few blueberries evenly on top. Cook until bubbles appear on the surface and the edges begin to set, then flip and cook for another 1 to 2 minutes until the pancakes are fluffy and fully cooked.
- Serve: Remove pancakes from skillet and serve warm with butter and maple syrup for the best experience. Enjoy your delicious blueberry pancakes!
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent soggy pancakes.
- Do not over-mix the batter to keep your pancakes light and fluffy.
- Adjust heat as necessary to avoid burning the pancakes.
- Butter in the pan helps to achieve a golden-brown crust.
- For extra flavor, consider adding a teaspoon of vanilla extract to the batter.
