The Best Blueberry Pancakes
Light, fluffy buttermilk pancakes filled with juicy blueberries, made from pantry staples in about 25 minutes. A family favorite for weekend mornings that also freezes beautifully.
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 butter melted
- 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.
Video
Notes
Do not overmix: stir just until the flour disappears. A few lumps keep the pancakes light and fluffy.
Know when to flip: wait for bubbles on the surface and set edges, and for the pancake to lift easily from the pan.
To freeze: flash freeze the pancakes on a parchment-lined sheet pan for 45 minutes to 1 hour, then store in a freezer-safe container for up to 2 months.
Nutrition per pancake (estimated): 84 kcal · 3g fat (1.5g saturated) · 13g carbohydrates · 0.6g fiber · 4g sugar · 2g protein · 184mg sodium · 21mg cholesterol. Calculated from the ingredients listed, not including maple syrup or the butter for the pan; treat as an estimate.