Description

Delight your mornings with fluffy and flavorful Blueberry Pancakes. These buttermilk pancakes bursting with juicy blueberries are a breakfast favorite.

Ingredients

Dry Ingredients:

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Additions:

1 cup fresh or frozen blueberries (do not thaw if frozen)

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Instructions

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Wet Ingredients: In another bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
Blueberries: Gently fold in the blueberries.
Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
Serve warm with maple syrup, extra blueberries, or whipped cream if desired.

Notes

For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
You can use whole wheat flour for a healthier twist.
If using frozen blueberries, toss them with a little flour to prevent streaking.