Description
These buttermilk blueberry pancakes are fluffy, golden, and bursting with juicy berries in every bite. Perfect for a cozy breakfast or brunch, they come together quickly and make any morning feel special.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your non-stick skillet or griddle over medium heat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
- Lightly grease the skillet with butter or oil.
- Fold in the blueberries gently into the batter.
- Scoop 1/4 cup portions onto the skillet and cook until bubbles form, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown.
- Serve warm with butter and maple syrup.
Notes
- Don’t overmix the batter — a few lumps are fine.
- Use frozen blueberries straight from the freezer to avoid streaking.
- Letting the batter rest helps the pancakes become fluffier.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 8g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: blueberry pancakes, buttermilk pancakes, easy breakfast, fluffy pancakes, brunch ideas