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Fluffy Buttermilk Blueberry Pancakes: Make Mornings Delightful!

Delightful fluffy pancakes made with buttermilk and fresh blueberries, perfect for a morning treat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries or frozen, thawed
  • Butter or oil for cooking

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  4. Fold in the blueberries gently to avoid breaking them.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  8. Remove from the skillet and keep warm while you repeat with the remaining batter.
  9. Serve warm with maple syrup, additional blueberries, or your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 70mgSodium: 300mgFiber: 1gSugar: 8g

Notes

  • For extra flavor, add a teaspoon of cinnamon to the dry ingredients.
  • Substitute half of the all-purpose flour with whole wheat flour for a healthier option.

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