Fluffy Blueberry Pancakes
Fluffy blueberry pancakes are a delicious breakfast choice that brings joy to both kids and adults alike, combining the lightness of fluffy pancakes with sweet, juicy blueberries.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 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
Add-ins
- 1 cup blueberries (fresh or frozen) If frozen, do not thaw; toss in flour to prevent sinking.
- cooking spray or additional butter for the pan
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
Cooking
- Heat a nonstick skillet or griddle over medium-low heat, lightly greasing with butter or cooking spray.
- Pour ¼ cup of batter onto the skillet for each pancake, then sprinkle a few blueberries on top.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and repeat with the remaining batter.
Serving
- Serve warm with butter, maple syrup, or extra blueberries on top.
Notes
Store leftover pancakes in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze pancakes with parchment paper between each and store in a freezer-safe bag for up to 3 months. Reheat in a toaster or microwave.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 3gSodium: 300mgFiber: 1gSugar: 5g