Description
These fluffy Blueberry Pancakes are a delightful breakfast treat that bursts with juicy blueberries in every bite. Perfectly sweet and easy to make, they are a favorite for a cozy morning at home.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup fresh or frozen blueberries
- Butter or oil for greasing the pan
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix the Wet Ingredients: In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Combine the Batter: Pour the wet ingredients into the dry ingredients and gently mix. Do not overmix—a few lumps are fine! Let the batter rest for 5-10 minutes to make fluffier pancakes.
- Fold in Blueberries: Gently fold in blueberries using a spatula. If using frozen blueberries, coat them in a little flour first to prevent bleeding.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease with butter. Pour ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Serve & Enjoy: Stack the pancakes and drizzle with maple syrup. Dust with powdered sugar or add more fresh blueberries on top!
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 8g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
