Blueberry Buttermilk Pancakes

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Steps

1. 1 In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. 2 In another bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.
3. 3 Pour the wet ingredients into the dry ingredients and stir just until moistened (batter should be slightly lumpy).
4. 4 Gently fold in the blueberries.
5. 5 Heat a lightly greased skillet or griddle over medium heat.
6. 6 Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. 7 Serve warm with your favorite toppings.

Nutrition

Tips

• For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
• Use frozen blueberries if fresh aren't available—they won't sink to the bottom as much.
• Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet for best results.

Serving Suggestions

• Top with a drizzle of pure maple syrup and a pat of butter.
• Whipped cream and a sprinkle of powdered sugar for a treat.
• Pair with crispy bacon or a side of sausage for a hearty breakfast.

FAQ