Description

Fluffy, easy-to-make blueberry pancakes perfect for a delicious breakfast or brunch. Made with simple ingredients like buttermilk, fresh or frozen blueberries, and a hint of vanilla, these pancakes are tender, full of flavor, and ready in under 30 minutes.

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 1/4 cups buttermilk (or whole milk)
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Add-ins

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

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Instructions

Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well blended.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir just until combined. The batter should be slightly lumpy; do not overmix. If too thick, add a splash more milk to adjust consistency.
Add the blueberries: Carefully fold in the blueberries using a spatula or spoon, ensuring they are evenly distributed without crushing them.
Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 1-2 minutes until golden brown.
Serve: Remove the pancakes from the skillet and keep warm. Repeat with remaining batter. Serve immediately with maple syrup, extra blueberries, and butter as desired.

Notes

Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter discoloration.
Do not overmix the batter as it will make pancakes dense and tough.
Adjust the milk quantity to get batter consistency you prefer – it should be pourable but not runny.
Keep cooked pancakes warm in a low oven if cooking in batches.
For dairy-free option, substitute buttermilk with a mixture of milk and lemon juice or vinegar.