Fluffy Blueberry Pancakes
Start your day with a warm stack of fluffy blueberry pancakes, filled with sweet blueberries and topped with melted butter or syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- Cooking spray or additional butter for the pan
Instructions
- Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined.
- Prepare the Blueberries: Toss frozen blueberries in a bit of flour to prevent sinking.
- Heat the Skillet: Heat a nonstick skillet over medium-low heat and grease it with butter or cooking spray.
- Pour the Batter: Pour ¼ cup of batter onto the skillet for each pancake and sprinkle some blueberries on top.
- Flip the Pancakes: Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve It Up: Transfer pancakes to a plate and serve warm with butter or syrup.
Notes
Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://pinrecipezbylinaa.com/fluffy-blueberry-pancakes/