Description
Fluffy and delicious blueberry pancakes made from scratch with fresh or frozen blueberries, perfect for a quick and satisfying breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Other
- 1 cup fresh or frozen blueberries
- Additional butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, large egg, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; the batter should remain slightly lumpy for tender pancakes.
- Add Blueberries: Carefully fold in the fresh or frozen blueberries without breaking them. If using frozen blueberries, add them directly without thawing to prevent color bleed.
- Preheat and Grease Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and aid browning.
- Cook Pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
- Flip Cakes: Carefully flip the pancakes and cook for another 1-2 minutes, or until the undersides are golden brown and the pancakes are cooked through.
- Repeat: Transfer cooked pancakes to a plate and repeat the cooking process with remaining batter, greasing the skillet between batches as needed.
- Serve: Serve the pancakes warm with maple syrup, extra blueberries, or your choice of toppings for a delightful breakfast experience.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Frozen blueberries can be added directly to the batter without thawing.
- Adjust the heat if pancakes are browning too quickly or cooking too slowly.
- Use a non-stick skillet or griddle for best results and easier flipping.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
