This Fluffy Blueberry Pancake Recipe ensures that your mornings start off on a sweet and delightful note. With fresh blueberries nestled in every bite, these pancakes are light, airy, and bursting with flavor.
Ingredients
Scale:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberries
Butter or oil for greasing the griddle
Maple syrup or honey for serving
Instructions
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Make sure they are mixed well to avoid any lumps in your pancake batter.
In another bowl, whisk together the wet ingredients: buttermilk, egg, melted butter, and vanilla extract. Mixing the wet ingredients separately ensures a smooth batter.
Gradually add the wet ingredients to the dry ingredients, stirring gently. Do not overmix; a few lumps are perfectly fine.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes or until golden brown. Keep the cooked pancakes warm in a low oven while repeating with remaining batter.
