Easy Fluffy Blueberry Pancakes

5 from 1 vote

Fluffy, golden blueberry pancakes made from scratch with simple ingredients. A quick and delicious breakfast loaded with fresh, juicy berries.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all-purpose flour Spoon and leveled
3 tablespoons granulated sugar
2 teaspoons baking powder Check expiration date
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk Room temperature
2 large eggs Lightly beaten
¼ cup unsalted butter Melted and slightly cooled
1 teaspoon vanilla extract
1 ½ cups fresh blueberries Washed and dried well

Equipment

2 Mixing bowls For wet and dry ingredients
1 Whisk To combine dry ingredients
1 griddle For cooking pancakes
1 Spatula For flipping

Method

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Whisk the buttermilk, eggs, melted butter, and vanilla extract in a separate pitcher until smooth.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined.
Heat a buttered griddle over medium heat, pour a quarter cup of batter, and drop blueberries on top.
Flip when the edges look dry and bubbles pop in the center, cooking for two more minutes.

Nutrition

Serving: 150gCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 450mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 400IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Do not overmix the batter. Lumps are perfectly fine and help keep the pancakes tender.

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