Description

These Buttermilk Blueberry Pancakes are fluffy, tender, and packed with juicy blueberries! A classic breakfast favorite made even better with the richness of buttermilk, these pancakes are perfect for a lazy weekend morning or a special brunch.

Ingredients

Scale

For the Pancakes:

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk – Gives the pancakes a tender texture.
1 large egg – For structure.
2 tablespoons unsalted butter, melted – For a rich flavor.
1 teaspoon vanilla extract – Adds sweetness.
1 cup fresh or frozen blueberries – Sweet and juicy!

For Serving:

Maple syrup – For drizzling.
Butter – A dollop for extra richness.
Additional blueberries – For topping, if desired.

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Instructions

Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Step 3: Combine the Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently stir with a spoon or spatula until just combined. It’s okay if the batter is a little lumpy—don’t overmix.

Step 4: Add the Blueberries
Gently fold the blueberries into the pancake batter, being careful not to break them up too much.

Step 5: Cook the Pancakes
Heat a griddle or skillet over medium heat and lightly grease with butter or cooking spray. Use a ladle or measuring cup to pour about 1/4 cup of batter onto the skillet for each pancake.

Step 6: Flip and Cook the Pancakes
Cook the pancakes for 2-3 minutes on the first side, until bubbles start to form on the surface. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 7: Serve & Enjoy
Serve your fluffy pancakes warm with a drizzle of maple syrup, a dollop of butter, and additional blueberries on top.

Notes

Don’t overmix the batter: A few lumps are okay. Overmixing will result in dense pancakes.
Use fresh blueberries: Fresh blueberries tend to burst less than frozen, but frozen can work too. Just make sure to fold them in gently.
Keep pancakes warm: If making a large batch, keep the pancakes warm in the oven at 200°F (90°C) while you cook the rest.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cuisine: American