Description
These fluffy blueberry pancakes are the perfect breakfast treat, bursting with fresh blueberries and a golden-brown crust. Easy to make and quickly cooked on the stovetop, they’re fluffy, sweet, and ready to be enjoyed with butter and maple syrup.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter (slightly cooled)
Add-ins and Cooking
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- Additional butter for the pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Add Wet Ingredients: Pour in the buttermilk, crack in the eggs, and add the melted butter. Whisk gently just until the batter is combined; be careful not to over-mix to keep the pancakes light and fluffy.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet to help create a golden-brown crust on the pancakes.
- Cook Pancakes: Scoop about 1/3 cup of batter into the center of the skillet and gently spread it into a circle, noting the batter will be thick. Evenly distribute a few blueberries on top of the batter. Cook until bubbles appear on the surface and the edges start to set, typically about 2-3 minutes. Flip the pancake and cook for another 1 to 2 minutes until the pancake is fully cooked and fluffy.
- Serve: Serve the pancakes warm with additional butter and maple syrup of choice. Enjoy your delicious blueberry pancakes!
Notes
- Do not over-mix the batter to avoid dense pancakes; a few lumps are okay.
- If using frozen blueberries, do not thaw them as this can discolor the batter and make pancakes soggy.
- Adjust heat as necessary to prevent burning the pancakes, cooking them gently ensures fluffiness.
- For extra flavor, consider adding a splash of vanilla extract or a pinch of cinnamon to the batter.
- Leftover pancakes can be stored in the fridge and reheated in a toaster or skillet for best texture.
