Description
Fluffy blueberry pancakes made with buttermilk for a thick, tender texture. Easy homemade recipe perfect for breakfast or weekend brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk (or 1 1/4 cups milk + 1 tablespoon lemon juice, rested 5 minutes)
- 2 large eggs
- 3 tablespoons melted butter (plus more for the skillet)
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups blueberries (fresh or frozen)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry and stir just until combined (a few lumps are perfect—don’t overmix).
- Gently fold in blueberries. If using frozen blueberries, fold them in last (don’t thaw) to reduce streaking.
- Heat a nonstick skillet or griddle over medium heat and lightly butter it.
- Scoop about 1/3 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges look set.
- Flip and cook 1–2 minutes more until golden and cooked through.
- Serve warm with butter, maple syrup, and extra blueberries.
Notes
- Do not overmix the batter for fluffier pancakes.
- For extra richness, substitute buttermilk with whole milk and lemon juice.
- Frozen blueberries work well but may slightly tint the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 360
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg