Description
These fluffy blueberry pancakes combine the sweet juiciness of fresh blueberries with a tender, buttery batter for a classic breakfast treat. Perfectly golden on the outside and soft inside, they make an easy and delicious start to any morning.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter (slightly cooled)
Add-ins and Cooking
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- More butter for pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Pour the buttermilk, eggs, and melted butter into the dry ingredients and whisk just until the batter is combined. Avoid over-mixing to keep pancakes tender.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat. Add a small amount of butter to the center to help create a golden-brown crust.
- Cook Pancakes: Scoop about 1/3 cup of batter into the skillet and gently spread into a circle. Place a few blueberries on top of each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook for another 1 to 2 minutes until pancakes are fluffy and cooked through.
- Serve: Serve the pancakes warm topped with butter and maple syrup for a classic, delicious breakfast experience.
Notes
- Do not over-mix the batter to keep pancakes light and fluffy.
- If using frozen blueberries, add them directly without thawing to prevent the batter from turning purple.
- Adjust heat as necessary to avoid burning pancakes while ensuring they cook through.
- Use buttermilk for best flavor and texture; you can substitute with regular milk plus vinegar if needed.
