Description
These fluffy blueberry buttermilk pancakes are light, airy, and bursting with fresh blueberries. Perfect for breakfast or brunch!
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 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- Fold in the blueberries carefully.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2-3 minutes or until golden brown.
- Serve warm with maple syrup and extra blueberries if desired.
Notes
- For extra fluffiness, let the batter rest for about 5 minutes before cooking.
- You can substitute fresh blueberries with frozen, but they may bleed into the batter.
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 30
Keywords: fluffy blueberry buttermilk pancakes, blueberry pancakes, easy pancake recipe, breakfast pancakes, homemade pancakes