Description
These Easy Blueberry Pancakes are fluffy, tender, and bursting with fresh or frozen blueberries. Perfect for a cozy weekend breakfast or brunch, this simple recipe combines classic pancake batter with juicy berries for a delicious treat that’s quick to prepare and cook.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk (or whole milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and fully combined.
- Combine the wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing; it’s fine if the batter is slightly lumpy. Add a bit more milk if the batter is too thick to achieve your desired consistency.
- Add the blueberries: Gently fold in the blueberries using a spatula or spoon to evenly distribute them without crushing.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 1-2 minutes until golden brown.
- Serve: Remove the pancakes and keep them warm while you cook the rest. Serve immediately with maple syrup, extra blueberries, and butter for a perfect breakfast.
Notes
- Use fresh blueberries when possible for the best flavor, but frozen blueberries work well without thawing.
- Do not overmix the batter to keep pancakes light and fluffy.
- Adjust milk quantity for batter consistency; it should be pourable but not runny.
- Keep cooked pancakes warm in a low oven (about 200°F) if making in batches.
- For a dairy-free version, substitute the buttermilk and butter with plant-based alternatives.
