Description
These Best Blueberry Pancakes are fluffy, golden-brown delights bursting with fresh blueberries. Made with a simple buttermilk batter, they cook up quickly on the stovetop, making them perfect for a cozy weekend breakfast or brunch.
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)
- Additional butter for pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Pour the buttermilk, eggs, and melted butter into the dry ingredients. Whisk gently just until everything is combined; avoid over-mixing to keep pancakes tender.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat. Add a small amount of butter to the center to create a golden-brown crust on the pancakes as they cook.
- Cook Pancakes: Scoop about 1/3 cup of batter into the skillet and gently spread it into a circle. The batter will be thick. Evenly place a few blueberries on top. Cook until bubbles appear on the surface and the edges start to set, then flip and cook 1 to 2 minutes more until the pancakes are fluffy and cooked through.
- Serve: Serve the pancakes warm with butter and maple syrup or your favorite toppings. Enjoy your homemade blueberry pancakes!
Notes
- Using frozen blueberries is fine — just add them to the batter without thawing to prevent color bleeding.
- Do not overmix the batter, as this can cause tough pancakes.
- Adjust heat as needed to prevent burning; medium-low heat is ideal for even cooking.
- For more fluffiness, ensure your baking powder is fresh and active.
- You can substitute buttermilk with milk mixed with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.
