Description
These Easy Blueberry Pancakes are fluffy, tender, and packed with fresh blueberries. Perfect for a quick and delicious breakfast or brunch, they’re made with simple pantry ingredients and cooked on the stovetop to golden perfection. Whether you use fresh or frozen blueberries, these pancakes are sure to become a family favorite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk (or whole milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth and fully combined.
- Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir to combine. Avoid overmixing; a few lumps are fine. If the batter is too thick, add a splash more milk until it reaches your desired consistency.
- Add the blueberries: Gently fold the fresh or frozen blueberries into the batter using a spatula or spoon, taking care not to crush the berries.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for an additional 1-2 minutes until golden brown and cooked through.
- Serve: Remove the pancakes from the skillet and keep warm while cooking the remaining pancakes. Serve warm with maple syrup, extra blueberries, and butter as desired.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- If batter is too thick, add a little more milk to thin it out.
- Frozen blueberries can be used straight from the freezer without thawing to prevent color bleed.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
