Fluffy Blueberry Pancakes are the ultimate breakfast indulgence, with their light, airy texture and bursts of juicy blueberries in every bite. These pancakes are a delicious way to start your day, offering a perfect balance of sweetness from the blueberries and richness from the batter. The secret to their fluffiness is a combination of buttermilk and baking powder, which creates a tender, pillowy texture. Serve them warm with a drizzle of maple syrup or a dusting of powdered sugar, and you’ll have a breakfast everyone will love.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil, for cooking
- Maple syrup, for serving
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Combine the Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy. Fold in the blueberries, being careful not to overmix.
- Preheat the Griddle: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
- Serve: Remove from the skillet and keep warm while you cook the remaining pancakes. Serve the pancakes with butter, maple syrup, and extra blueberries if desired.
Enjoy your light, fluffy, and delicious Blueberry Pancakes for a perfect breakfast treat!
