The Best Blueberry Pancakes EVER!
Hands down the perfect anytime breakfast favorite that is destined to be a family must-have!
Ingredients
- 1 cup All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Buttermilk
- 1 large Egg
- 2 tbsp Melted Butter
- 1/2 tsp Vanilla Extract
- 1 cup Fresh Blueberries
- Maple Syrup for serving
- Butter or Oil for cooking
Instructions
**Prepare the Dry Ingredients:**
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
**Combine Wet Ingredients:**
- In another bowl, beat the egg and then add the buttermilk, melted butter, and vanilla extract. Mix well.
**Combine Wet and Dry Ingredients:**
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Don't overmix; it's okay if there are a few lumps.
**Add Blueberries:**
- Gently fold in the fresh blueberries into the pancake batter.
**Preheat the Griddle or Pan:**
- Heat a griddle or a large non-stick skillet over medium heat. Add a small amount of butter or oil to prevent sticking.
**Cook the Pancakes:**
- Pour about 1/4 cup of the pancake batter onto the hot griddle for each pancake. Use the back of a spoon to spread the batter into a circle if needed.
**Cook until Bubbles Form:**
- Cook the pancakes until you see bubbles forming on the surface, and the edges start to look set, usually about 2-3 minutes.
**Flip and Cook the Other Side:**
- Carefully flip each pancake with a spatula and cook for an additional 2-3 minutes, or until they are golden brown on both sides and cooked through.
**Serve Warm:**
- Transfer the cooked pancakes to a plate and keep them warm in a low-temperature oven if needed.
**Serve with Maple Syrup:**
- Serve the blueberry pancakes hot with a drizzle of maple syrup and any additional toppings you like, such as more fresh blueberries or a dollop of whipped cream.