Blueberry Pancakes
Fluffy and delicious blueberry pancakes perfect for a cozy breakfast or brunch.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (for extra-tender pancakes, substitute up to 1/2 cup with cake flour)
- 2 tablespoons sugar optional, but helps with browning
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda helps with lift and tenderness
- 1/2 teaspoon fine salt
Wet Ingredients
- 1 1/4 cups buttermilk (or milk + 1 tbsp lemon juice/vinegar, rested 5 minutes)
- 1 large egg
- 3 tablespoons melted butter plus more for the pan
- 1 teaspoon vanilla extract optional but great
Fruits
- 1 to 1 1/4 cups blueberries (fresh or frozen; if frozen, don’t thaw)
Instructions
Preparation
- Preheat your skillet or griddle over medium heat. Lightly butter it, then wipe with a paper towel so the surface is coated but not greasy.
- Combine dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt. Whisk well.
- Whisk wet ingredients in a second bowl: buttermilk, egg, melted butter, and vanilla.
- Make the batter: Pour wet into dry. Stir gently with a spatula until just combined. Stop as soon as you don’t see dry flour—the batter should look a bit lumpy.
Cooking
- Fold in blueberries carefully. (If you want less purple batter, scatter berries onto each pancake after pouring instead of mixing them in.)
- Cook: Scoop about 1/4 cup batter per pancake onto the hot surface. Cook 2–3 minutes, until bubbles form on top and the edges look set.
- Flip once and cook 1–2 minutes more, until golden and cooked through.
- Keep warm if needed: hold pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
Notes
For serving, pair with warm maple syrup and a small pat of butter. Add lemon zest, Greek yogurt, or sliced fruit for variety. Refrigerate leftovers and reheat for the best texture.