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Fluffy Blueberry Pancakes
These Fluffy Blueberry Pancakes are light, airy, and packed with juicy blueberries in every bite. Perfect for a weekend breakfast or brunch, they’re sure to please the whole family!
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
For the Pancakes:
- 1 ½ cups 190g all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 240ml buttermilk (or regular milk)
- 1 large egg
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- 1 cup 150g fresh or frozen blueberries
For the Toppings:
- Maple syrup (optional)
- Additional fresh blueberries (optional)
- Powdered sugar (optional)
Make the Pancake Batter:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix (the batter should be slightly lumpy).
- Fold in the blueberries.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Serve & Enjoy:
- Serve the pancakes warm with a drizzle of maple syrup, extra blueberries, and a dusting of powdered sugar, if desired.
Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in a toaster or on a skillet over low heat.
Substitutions:
- Use whole milk or almond milk if you don’t have buttermilk.
- You can swap the blueberries for chocolate chips or sliced bananas for a fun variation.
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