Description
Fluffy and golden blueberry pancakes perfect for a delightful breakfast or brunch. Made with fresh or frozen blueberries, buttermilk, and a tender batter, these pancakes cook up beautifully on a skillet for a classic, comforting treat.
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 for 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 granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
- Add Wet Ingredients: Pour in the buttermilk, add the eggs and melted butter to the dry ingredients. Whisk gently just until everything 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 in the center to melt; this will help create a golden-brown crust on the pancakes.
- Cook Pancakes: Scoop about 1/3 cup of batter into the skillet and gently spread it into a circle as the batter is thick. Place a few blueberries evenly on top of the batter. Cook until bubbles form on the surface and the edges start to set, then carefully flip. Cook for another 1 to 2 minutes until pancakes are fluffy and cooked through.
- Serve: Serve the pancakes warm with additional butter and maple syrup. Enjoy your delicious blueberry pancakes!
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to prevent sogginess.
- Do not over-mix the batter to keep pancakes light and fluffy.
- Adjust the heat as needed to cook pancakes without burning.
- For a dairy-free option, substitute buttermilk with a mixture of milk and lemon juice or vinegar.
