Description
These Buttermilk Blueberry Pancakes are light, fluffy, and bursting with juicy blueberries. Perfect for a cozy breakfast or weekend brunch, they’re easy to make and absolutely delicious!
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Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (don’t overmix).
- Fold in the blueberries.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes, until golden brown.
Step 3: Serve & Enjoy
Serve warm with maple syrup, extra butter, or fresh blueberries on top.
Notes
- Don’t Overmix – A few lumps in the batter are okay!
- Use Fresh Buttermilk – This gives the best texture and flavor.
- Grease the Pan Lightly – Too much butter or oil can prevent even browning.