Description
Fluffy, golden, and bursting with juicy blueberries, these Buttermilk Blueberry Pancakes are the ultimate breakfast treat! The tangy buttermilk makes them extra tender, while the blueberries add the perfect touch of natural sweetness. Whether you’re making them for a lazy weekend breakfast or a special brunch, these pancakes are guaranteed to impress.
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Ingredients
Scale
- 2 cups all-purpose flour – The base for soft, fluffy pancakes.
- 2 tablespoons granulated sugar – Adds just the right amount of sweetness.
- 2 teaspoons baking powder – Helps the pancakes rise beautifully.
- ½ teaspoon baking soda – Reacts with buttermilk for extra fluffiness.
- ½ teaspoon salt – Enhances all the flavors.
- 2 cups buttermilk – The secret to extra soft, flavorful pancakes.
- 2 large eggs – Binds everything together and adds richness.
- ¼ cup melted butter – Makes the pancakes extra moist and delicious.
- 1 teaspoon vanilla extract – For a warm, sweet aroma.
- 1 ½ cups fresh or frozen blueberries – The star of the show!
- Butter or oil, for cooking – Prevents sticking and adds crisp edges.
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. (A few lumps are okay—don’t overmix!)
- Fold in blueberries, reserving a few for topping.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ 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).
- Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.
Step 3: Serve & Enjoy
- Stack the pancakes on a plate and top with extra blueberries.
- Drizzle with maple syrup and add a pat of butter, if desired.
- Serve warm and enjoy every fluffy, berry-filled bite!
Notes
- Don’t Overmix the Batter: A few lumps are fine—overmixing leads to dense pancakes.
- Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them first to avoid streaky batter.
- Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while making the rest.
- Make Ahead: The batter can be made up to 24 hours in advance and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American