This Blueberry Pancakes recipe creates fluffy, delicious pancakes that are bursting with fresh blueberries. These pancakes are perfect for a weekend breakfast or brunch and are sure to be a hit with family and friends. They are easy to prepare and cook quickly on the griddle, making them a convenient and tasty option.
Appliances and Special Utensils
- Griddle or large non-stick skillet: Large frying pan
- Mixing bowls: Mixing bowls
- Whisk: Whisk
- Measuring cups and spoons: Measuring cups and spoons
- Spatula: Wooden Spoon and spatula, Spatula
- Ladle or measuring cup for pouring batter: Ladle, Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh blueberries (can use frozen, thawed and drained)
- Butter or oil for the griddle
Instructions
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Preheat Griddle: Heat your griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
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Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
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Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
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Add Blueberries: Gently fold in the blueberries into the batter.
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Cook Pancakes: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
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Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, additional butter, or extra blueberries. Enjoy your fluffy and delicious Blueberry Pancakes!