Blueberry Pancakes

Blueberry pancakes are a delightful morning indulgence that combines fluffy pancakes with bursts of sweet, juicy blueberries. Whether you’re enjoying them at home or in a cozy café, these pancakes are a timeless favorite.

Prep Time: 15

Cook Time: 25

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Homemade, Pancakes

Servings:

Calories: 230kcal

Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Salt
1 large egg
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 cup fresh blueberries
Butter or oil for cooking

Instructions

Prepare the Dry Ingredients:
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
In another bowl, beat the egg and then add the buttermilk, melted butter, and vanilla extract. Mix until well combined.
Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few lumps are okay; don’t overmix.
Fold in the Blueberries:
Gently fold in the fresh blueberries. Be careful not to burst them.
Heat the Griddle or Pan:
Heat a nonstick griddle or frying pan over medium heat. Add a little butter or oil to prevent sticking.
Ladle the Batter:
Ladle about 1/4 cup of batter onto the griddle for each pancake.
Cook Until Bubbles Form:
Cook until bubbles appear on the surface of the pancake and the edges start to set.
Flip and Cook the Other Side:
Flip the pancake and cook for another 1-2 minutes until golden brown.
Serve Warm:
Serve your blueberry pancakes warm with additional fresh blueberries, a drizzle of maple syrup, and a pat of butter.

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