Fluffiest Blueberry Pancakes are a delicious breakfast treat, perfect for starting your day with a burst of flavor. These pancakes are incredibly light and airy, thanks to the use of buttermilk and a gentle folding technique. Fresh, juicy blueberries are folded into the batter, adding a sweet, tart contrast to the fluffy pancakes. Served with warm maple syrup and a pat of butter, these pancakes are a delightful way to enjoy a classic breakfast favorite.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions:
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Make the Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to overmix.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve:
- Serve the pancakes warm with maple syrup, butter, and extra blueberries if desired.
Enjoy these Fluffiest Blueberry Pancakes as a delightful breakfast that’s sure to brighten your morning!
