Delicious and fluffy blueberry pancakes that are perfect for breakfast or brunch.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Griddle
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
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, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the fresh blueberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, additional blueberries, or your favorite toppings.
Notes
For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
You can also add chocolate chips or nuts for added flavor.