Description
Delight in these fluffy, flavorful blueberry pancakes perfect for a family breakfast or brunch. Made with a simple batter of buttermilk and flour, studded with fresh blueberries, and cooked to golden perfection in a skillet, these pancakes offer a classic and comforting treat that’s easy to prepare and sure to please.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 4 Tablespoons melted butter (slightly cooled)
Add-ins and Cooking
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- More butter for pan
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until evenly mixed.
- Add Wet Ingredients: Pour in the buttermilk, crack in the eggs, and add the melted butter to the dry mix. Whisk gently just until all ingredients are combined; avoid over-mixing to keep the pancakes tender.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat and add a small amount of butter to the center. This will help create a golden-brown crust on the pancakes as they cook.
- Cook Pancakes: Using a 1/3 cup measure, scoop batter into the skillet and gently spread it into a circle. Evenly scatter a few blueberries on top of each pancake. Cook until bubbles form on the surface and the edges begin to firm, then flip and cook for another 1 to 2 minutes until fluffy and cooked through.
- Serve Warm: Serve the freshly cooked pancakes immediately with butter and maple syrup for a delicious breakfast experience.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter from becoming too watery.
- Do not over-mix the batter to avoid tough pancakes—mix until ingredients are just combined.
- Adjust heat as necessary to prevent burning and achieve a golden-brown crust.
- Buttermilk adds moisture and a slight tang to the pancakes; if unavailable, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
- For fluffier pancakes, ensure baking powder is fresh and measure ingredients precisely.
